"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

Maye’s Zucchini Pineapple Bread Recipe

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This recipe for Maye’s Zucchini Pineapple Bread, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce McDuffie


3 eggs
2 c sugar
2 tsp vanilla
1 c oil
2 c ground zucchini
1 tsp cinnamon
1 tsp salt
3 c flour
1 tsp baking soda
1 tsp baking powder
1 c crushed pineapple
1 c shredded coconut
1 c nuts

Combine eggs, sugar, vanilla and oil. Beat well. Add zucchini. Measure dry ingredients; fold into egg mixture. Blend pineapple, coconut and nuts. Bake at 350 degrees for 1 hour. Makes two 9X5-inch loaves. *Tastes similar to zucchini cake!




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