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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

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from The Morin Family Cookbook Project, 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:  
3 eggs
2 cups sugar
2 cups shredded zucchini (skin and seeds removed)
3/4 cup vegetable oil
1 Tbsp. vanilla
3 cups flour
1 Tbsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
Directions:
Directions:
Beat eggs in large mixing bowl until foamy. Beat in sugar, zucchini, oil and vanilla. Stir in remaining ingredients. Pour batter into greased and floured loaf pan. Bake at 350º F for 1 hour and 15 minutes, or until wooden tooth pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan.

 

 

 

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