"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 Rianah's and Grandma's Cookbook , 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:  

Category:
Category:

Ingredients:  
Ingredients:  
3 cups All-Purpose Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
1 T Ground Cinnamon
3 Eggs
1 Cup Vegetable Oil
2 1/4 Cups White Sugar
3 tsp Vanilla
2 Cups Grated Zucchini
1 Cup chopped pecans

Directions:
Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Personal Notes:
Personal Notes:
The recipe we made had Parmesan Cheese in it however I could not find that recipe (the recipe we had was on my old phone) If I can find it, I will add that recipe as well

 

 

 

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