Page 21 - Recipes & Traditions

2 cups grated zucchini
1 1/2 cups all-purpose flour 1 tsp baking soda
1 1/2 tsp ground cinnamon 1/2 tsp kosher salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
DIRECTIONS
1/8 tsp ground cloves
1/4 cup unsalted butter melted (slightly cooled) 1/4 cup canola or vegetable oil
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 1/2 tsp vanilla extract
Zucchini Bread
1. Preheat the oven to 350° and grease a loaf pan .
2. In a clean paper towels, dry the shredded zucchini.
3. In a medium bowl, whisk together the flour, baking soda, cinnamon,
salt, nutmeg, ginger, and cloves.
4. In a large bowl, combine the melted butter, oil, brown sugar, granulated
sugar, egg, and vanilla. Stir until smooth. Stir in the grated zucchini.
5. Add in the dry ingredients and stir until just combined (don't over mix). 6. Pour the batter into the loaf pan.
7. Bake for 50-60 minutes or until a toothpick inserted into the center
comes out clean.
8. Let the bread cool in the pan for 10 minutes before removing. 9. Cool completely on a wire rack before slicing.
Banana Bread
1 Stick Butter or Margarine softened
3-4 Ripe Bananas mashed 1 Egg beaten
1 Cup Sugar
1 1/2 Cups Flour
DIRECTIONS
1 tsp Salt
1 tsp Baking Soda Mini Chocolate Chips
1. Preheat the oven to 350°, spray loaf pan with Pam.
2. In a bowl cream butter and add mashed bananas, combine well. 3. Mix in the baking soda and salt.
4. Stir in the sugar and beaten egg.
5. Mix in the flour.
6. Pour the batter into a laof pan and sprinkle with chocolate chips. 7. Bake 50-60 minutes, allow to cool before removing from pan.