"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, by , is from The Hussy Cook Book, 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!

Contributor:  
Contributor:  
Mary Jacobs Lipnick

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1 tbsp cinnamon
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3 eggs
1 c white sugar
1 c brown sugar
1 c canola oil
1 tbsp Mexican vanilla
2 c grated zucchini
1 c chopped nuts (I use pecans)
1/2 c rolled oats

Directions:
Directions:
Sift all dry ingredients together. Add the sugars, oil and vanilla and mix well. Add the zucchini, nuts and oats. Mix enough just to combine. Pour into 1 or 2 (depends on pan size) greased and floured pans. Bake at 350 degrees for approximately 1-1/2 hours.

 

 

 

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