"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
This recipe for Zucchini Bread, by Rosalie Inocencio (mom), is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Rosalie Inocencio (mom) Added: Friday, November 3, 2006
3 eggs 1 c. canola oil 1 tsp. vanilla 1 c. walnuts optional 2 c. grated zucchini 2 c. flour 1 T. cinnamon 2 tsp. baking soda 1 tsp. salt 1/4 tsp. baking powder
Beat eggs, sugar, oil and vanilla until frothy. Stir in zucchini, flour, cinnamon, baking soda, salt and baking powder and nuts if desired. Grease and flour 2 loaf pans, pour batter into the pans and bake 350º, for 50 min.
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