Use and Care Manual

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RECIPESRECIPES
ingredients
• 2 cups unbleached, all-purpose flour
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup vegetable or canola oil
• 2 medium zucchini
• 2 very ripe bananas, mashed
• 1 egg
• 1/2 tbsp cinnamon
• 1/2 cup walnuts, chopped
Zucchini Banana NUt bread
Directions
Preheat the oven to 350°F. Prepare two
8” x 4” loaf pans by rubbing them with
the melted buer. 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 Fine Shredder. 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 baer 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.