"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lora Merkling
Added: Tuesday, October 24, 2006


3 eggs
1 c. oil
2 c. sugar
3 tsp. vanilla
2 c. peeled & grated zucchini (with no seeds)
3 c. flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
1/2 to 1 c. chopped nuts

Beat eggs till light and foaming. Add oil, sugar, vanilla and zucchini. Mix lightly but well. Add flour, cinnamon, salt, soda, and baking powder. Mix until well blended; add nuts. Fill two floured loaf pans half full. Bake at 325 for 1 hour.




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