"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 WEJUAN'S "You'll Know When It's Right" Heirloom Recipes, 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!

Nell Mickler


3 eggs
2 c sugar
1 c oil
3 c flour
1 tbs soda
1 tbs salt
tbs baking powder
2 tbs cinnamon
2 c grated zucchini
3 tbs vanilla
1 c nuts
1 c drained crushed pineapple
c raisins

In large bowl mix well eggs, sugar and oil. Then add remaining ingredients. Bake at 350 for 1 hour. Makes 3 small or 2 large loaves.




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