Dash DEM001H Manual page 12

zucchini
banana nut bread
INGREDIENTS:
2 cups unbleached,
all-purpose flour
½ cup brown sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
½ cup vegetable or canola oil
DIRECTIONS:
Preheat the oven to 350°F. Prepare two 8" x 4" loaf pans by rubbing them with
melted butter. Sprinkle a thin layer of flour over the pans, turn upside down and
lightly tap to remove the excess flour.
Shred the zucchini into fine pieces with the Shredder Disk. In a mixing bowl, stir
together all of the dry ingredients until well-combined. In another bowl, add
the egg and liquid ingredients. Whisk until blended, then stir in the shredded
zucchini. Make a well in the dry ingredients with your finger and pour in the
liquid mixture. Mix well. Stir in the walnuts and mashed banana.
Divide the batter evenly between the two loaf pans. Bake in the oven for
approximately 50-60 minutes or until a toothpick inserted into the bread's center
comes out clean. Let bread cool for 15 minutes. Carefully turn out the loaves
onto a wire rack to finish cooling.
22
2 medium zucchinis
2 very ripe bananas, mashed
1 egg
½ tbsp cinnamon
½ cup walnuts, chopped