INGREDIENTS:

2 sm. zucchini (about 1/2 lb. total) or 2 c. grated
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet chocolate chips

DIRECTIONS:

Heat oven to 350 degrees. Butter 2 (8 x 4) loaf pans.

Grate zucchini. In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg. In another bowl, combine zucchini except the chocolate chips. Stir into dry ingredients until just blended. Stir in chocolate chips.

Pour batter into prepared pans. Bake until a toothpick stuck in the center of the bread comes out clean, about 1 hour 15 minutes. Cool on rack 10 minutes, then remove from pans and cool completely.

INGREDIENTS:

1 loaf day old Italian or French bread
3 eggs
1 scant cup sugar
1 quart milk or half and half
1 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1 cup raisins
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons dark rum or banana liqueur

DIRECTIONS:

Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.
Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).Cool and serve with whipped cream or banana sauce below.Optional Banana Liqueur Sauce:

1 banana sliced
1 tablespoon butter
1 tablespoon banana liquor
1 tablespoon sugar

Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream.

INGREDIENTS:

1-1/4 tsps. active dry yeastWAS JUST DRY YEAST
1-3/4 cups bread flour
3/4 cup yellow cornmeal
3/4 tsp. salt
1 tsp. ground cumin
2 Tbsps. prunes, minced, softened with boiling water and then drained
2 tsps. vital wheat gluten
3/4 tsp. water
1/4 cup corn kernels

DIRECTIONS:

All ingredients are measured for a small loaf and should be at room temperature. Add ingredients in order specified for your bread machine, except for corn kernels. Add corn at the end of the first kneading cycle in machines which signals addition of fruit and nuts (it often beeps to let you know).