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INGREDIENTS:

2 c. sugar
3 eggs
1 c. oil
1 tbsp. vanilla
2 c. coarsely grated, peeled, loosely packed zucchini
2 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 tbsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
1 c. chopped nuts
1/2 c. raisins

DIRECTIONS:

Preheat oven to 350 degrees. In large mixing bowl, beat eggs until frothy. Add sugar, oil and vanilla to eggs and beat until thick. Stir in zucchini. Sift together dry ingredients and add to zucchini mixture; mix well. Stir in nuts and raisins. Pour into two greased and lightly floured 9 x 5 x 3 inch bread pans. Bake 1 hour or until done.

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INGREDIENTS:

1/2 c. butter
1 c. sugar
2 eggs, lightly beaten
1 c. mashed ripe bananas (about 3)
1 c. all-purpose flour, unsifted
1/2 tsp. salt
1 tsp. soda
1 c. whole wheat flour, unsifted
1/3 c. hot water
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 c. chopped walnuts

DIRECTIONS:

Melt butter and blend in sugar. Mix in beaten eggs and mashed banana, blending until smooth. In a bowl, stir together all-purpose flour, salt, soda and whole wheat flour until thoroughly blended. Add dry ingredients alternately with hot water. Stir in chopped nuts and spices. Spoon batter into a greased 9×5 inch loaf pan.

Bake in a 325 degree oven for about 1 hour and 10 minutes, until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean. Let cool in pan for 10 minutes; then turn out onto a rack to cool completely.

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INGREDIENTS:

1 c. butter
1 1/2 c. sugar
3 eggs
1 1/2 c. bananas, mashed
4 c. flour (plus 2 tbsp.)
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 c. sour cream
1 c. chopped walnuts, optional
1 tablespoon Butter Schnapps or Banana Liquor (optional)

DIRECTIONS:

Cream butter and sugar. Add eggs and beat. Add bananas and beat. Mix dry ingredients together (baking powder, baking soda and flour).

Add the well-mixed dry ingredients to the creamed mixture alternately with the sour cream. Beat until smooth. Beat in liquor, if using.

Stir in chopped nuts last.

Pour into 2 large greased and floured loaf pans and bake for 1 hour and 15 minutes at 350 degrees. To test for doneness, insert a sharp knife into center of bread. If it comes out clean, bread is done.

This bread is very moist and freezes well.