"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn White Willie
Added: Wednesday, September 17, 2008


3 eggs
1 c. oil
1 1/2 c. sugar
2 medium zucchini, shredded (2 c.)
1 T. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 T. cinnamon
1/4 tsp. nutmeg
1 c. chopped nuts

Grease and flour two 8x4 loaf pans. Preheat oven to 350. Blend eggs, oil, sugar, zucchini and vanilla. Combine dry ingredients and nuts; stir into zucchini mixture. Pour into pans. Bake for 60-75 minutes.




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