"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 RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Fleck
Added: Wednesday, September 20, 2006


1 cup granulated sugar
1 cup brown sugar, firmly packed
1 cup oil
3 eggs
2 cups grated zucchini (with skin left on)
2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 cup chopped nuts

Beat sugars, oil and eggs until fluffy. Stir in zucchini and vanilla. Sift dry ingredients and add to creamed mixture, blending well. Stir in chopped nuts. You may also add chocolate chips, which really makes the cake rich, or you may add a cup of crushed (drained) pineapple. Pour batter into greased and lightly floured loaf tins (2) and bake at 325 for one hour or until cake tests done (with a toothpick).




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