"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 Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Speer / Geraldean Chandler
Added: Friday, January 12, 2007


2 1/4 cups sugar
1/2 cup brown sugar
3 tsp. vanilla
1 cup oil
2 1/2 cups shredded or ground zucchini squash
3 cups flour
1 tsp. soda
1 tsp. salt
1 tsp. baking powder
3 tsp. cinnamon
1 cup nuts - or more if desired
1 cup raisins - or more if desired

Blend sugar, brown sugar, vanilla and oil. Add zucchini. Sift together the dry ingredients and add to the above mixture. Fold in nuts and raisins. Bake at 350 for 1 hour.
Bake at 325 if using Pyrex pan.




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