"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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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