Yield: 10 Servings
|¼ cup||Mashed bananas; about 1 medi|
|1 cup||Grated fresh zucchini|
|¼ cup||Frozen grape juice concentra|
|1 tablespoon||Fresh lemon juice|
|1 teaspoon||Vanilla extract|
|2 cups||Whole-wheat pastry flour|
|½ teaspoon||Baking soda|
|2 teaspoons||Baking powder|
|1 teaspoon||Grated lemon zest|
|2 teaspoons||Ground cinnamon|
Recipe by: The New McDougall Cookbook Preparation Time: 0:25 Preheat the oven to 350 degrees.
In a large bowl, 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 and mix thoroughly. Pour into a nonstick 8x4" loaf pan and bake for about 1¼ 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.
117 calories, ⅗ grams fat per ⅒ loaf serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994