"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 Banana Brunch Bread Recipe

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This recipe for Zucchini Banana Brunch Bread, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, November 16, 2008


1 1/2 c. flour
3 tsp. baking powder
1 tsp. salt
3/4 tsp. cinnamon
1 c. regular rolled oats
2 large ripe bananas
3/4 c. sugar
2/3 c. vegetable oil
2 large eggs
1 zucchini (1/4 lb.), unpared and shredded medium-fine (3/4 cup fairly packed down)
1/2 c. fine chopped nuts

Mix together the flour, powder, salt & cinnamon; stir in the oats. In a medium bowl mash the bananas with an electric mixer - there should be about 1 cup. Add the sugar and oil; at high speed, beat to blend; add the eggs, one at a time, beating until blended each time. Add the flour mixture; at lowest speed, beat only until the dry ingredients are moistened. Fold in the zucchini & nuts. Turn into a greased and floured 9x9" by 1 3/4" deep cake pan. Bake at 350 about 40 minutes, until tester comes out clean. Cut in squares and serve warm with butter.




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