"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 Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Schilly


6 c Flour
4 tsp. Soda
2 tsp. Baking Soda
2 tsp. Salt
1 tsp. Baking Powder
3 tsp. Cinnamon
1 1/2 c Nuts, chopped
6 Eggs
4 c Sugar
2 c Vegetable Oil
4 tsp. Vanilla
4 c Zucchini
2 c Crushed Pineapple, drained

Combine flour, baking soda, salt, baking powder and cinnamon, set aside
Combine eggs, sugar, oil and vanilla, add zucchini and crushed pineapple.
Add dry ingredients to wet and add nuts
Grease and Flour 4 loaf pans
Bake at 350 for 1 hour or until tests done with a toothpick.
Makes 4 loaves




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