Title: Zucchini Bread 6
Categories: Bread
Yield: 1 Servings

1/4	c	Mashed banana
		(about 1 medium banana)
1	c	Grated fresh zucchini
1/4	c	Froz grape juice concentrate
		Thawed
1	tb	Fresh lemon juice
1	ts	Vanailla extract
2	c	Whole wheat pastry flour
1/2	ts	Baking soda
2	ts	Baking powder
1	ts	Grated lemon zest
2	ts	Ground cinnamon
1/2	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

From: Sylvia Steiger Date: 04-30-95 From: Iris Grayson Date: 21 Feb 96 By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997

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