Zucchini bread (mcdougall)
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | cup | Raisins |
Directions
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