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"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

Uncle Vincent's Zucchini Bread Recipe

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This recipe for Uncle Vincent's Zucchini Bread is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c sugar
1 c oil
3 eggs
2 c shredded zucchini
3 c flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp vanilla
1 c chopped nuts, optional
Directions:
Directions:
Line bottom of two 8 1/2 inch by 4 1/2 inch loaf pans with wax paper.
Cream sugar, oil, eggs, and zucchini. Sift flour with baking powder, soda, salt, cinnamon,ginger, and cloves. Add the dry ingredients to the creamed mixture. Add vanilla and chopped nuts. Bake at 325º for one hour (or 1 1/4 hrs. for large pans).
Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
.A double recipe fills 3 large (9 1/4 inch by 5 1/2 inch) loaf pans.

Uncle Vincent gave me this recipe long ago and it is still the best zucchini bread recipe that I've eaten.

 

 

 

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