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

Carrie Standley


3 eggs

1 c oil

2 c sugar

3 tsp vanilla

2 c peeled and grated raw zucchini

3 c flour

1 tsp salt

t tsp baking soda

3 tsp cinnamon

c chopped nuts (optional)

Preheat oven to 325

Grease and flour 2 loaf pans

Cream together eggs, oil, sugar and vanilla . Add zucchini.

Sift together flour, salt, baking soda and cinnamon. Fold into egg mixture. Stir in nuts.

Bake for 1 hour




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