Zucchini Bread

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Title: ZUCCHINI BREAD
Categories: Try it, Breads, Mcdougall
Yield: 1 Servings

0.25 c Mashed banana
(about 1 medium banana)
1.00 c Grated fresh zucchini
0.25 c Froz grape juice concentrate
Thawed
1.00 tb Fresh lemon juice
1.00 ts Vanailla extract
2.00 c Whole wheat pastry flour
0.50 ts Baking soda
2.00 ts Baking powder
1.00 ts Grated lemon zest
2.00 ts Ground cinnamon
0.50 c Raisins

Preheat the oven to 350 degrees.

In a large blow, combine the banana, zucchini, juices and vanilla.
Blend well. In a separate large bowl, combine the remaining
ingredients. Pour the wet ingredients into the dry mix thoroughly.
Pour into a nonstick 8x4-inch loaf pan and bake for about 1-1/4
hours, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then loosen the sides gently with
a spatula, invert, and remove from the pan.

Cool completely on a rack.

Makes one loaf.

From "The New McDougall Cookbook"

Posted on GEnie Food & Wine RT Jul 26, 1993 by A.MORELLI [Anne]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com

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