"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Wright 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!

Stephanie Maehler


3 eggs
1 cup oil
2 cups sugar
3 TBS vanilla (correct amt.)
2 cups peeled, shredded, drained zucchini
3 cups flour
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 (8oz.) can undrained crushed pineapple

* Beat eggs until fluffy.

* Stir in oil, sugar & vanilla.

* Stir in zucchini & pineapple.

* Stir in flour, salt, soda & baking powder; mix well.

* Pour into 2 (9" x 5") greased & floured loaf pans.

* Bake @ 350º F for 1 hour or until a toothpick comes out clean.

Beth was my babysitter while my parents were in Hawaii. I rode the bus to school with Jeff and cried to him because I couldn’t remember where my lunch money was.~Stephanie




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