Zucchine Bran Bread: it’s what’s for breakfast
I couldn’t make up my mind. More bran muffins or more zucchine bread? So I combined the two recipes and I like it better than either! After six taste testers, this is definitely a GO!
Zucchine-Bran Bread
- 1 cup all purpose flour
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup dark brown sugar
- 1-1/2 cup All-Bran cereal soaked in
- 3/4 cup milk
- 1/2 cup vegetable oil even olive oil
- 1 egg
- 1 packed cup grated or shredded zucchine
- Grease a loaf pan very well.
- Preheat oven to 175°C or 350°F
- Put all the dry ingredients together in a big bowl and stir them together with a fork
- Put all the wet ingredients together in a different bowl and mix them thoroughly.
- Add the wet mixture to the dry mixture and stir until all the dry is wet, but no more.
- Scrape the batter into the loaf pan and put it into the preheated oven. At about
- 50 minutes, test with a toothpick, and continue to test every so often until a toothpick comes out clean when inserted into the center.
- Let rest a few minutes and then remove to a cooling rack.
- Eat some yourself while it is still warm with soft butter, but serve everyone else cream cheese.
Zucchine-Bran Bread @ Group Recipes
8 comments July 17th, 2008
