"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 Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Keller
Added: Saturday, January 17, 2009


3 1/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
2 teaspoons baking soda
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts

Preheat over to 350 degrees F.

In a large bowl, combine flour, salt, nutmeg, cinnamon and baking soda; set aside.

In a separate bowl, mix oil, sugar, eggs, water, zucchini, and lemon juice. Mix wet ingredients into dry ingredients, add nuts and fold in. Bake in 2 greased standard loaf pans for 1 hour or until a cake tester comes out clean. Alternatively, bake in 5 mini loaf pans for about 45 minutes.




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