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Zucchine Bran Bread: it’s what’s for breakfast

July 17th, 2008

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

Entry Filed under: vegetables, baking

8 Comments Add your own

1. Barbara | July 17th, 2008 at 4:18 pm

I might be tempted to add some chopped pecans to this recipe, but no matter, it was delish, even tho we didn’t get it warm with butter….
2. MissJoe | July 17th, 2008 at 6:58 pm

HAPPY BIRTHDAY
http://www.jacquielawson.com/viewcard.asp?code=1543875247501&source=jl999
3. amanda@A Tuscan View... | July 19th, 2008 at 9:17 am

Yum! I love love love bran muffins. This is exactly the kind of recipe that I have to avoid! No one else in our house likes them so it’s up to me to eat them all as fast as I can as soon as they come out of the oven. :)
4. admin | July 19th, 2008 at 2:11 pm

Amanda, this I cook as a loaf, therefore you can eat one or two slices per day and put the rest in a ziplock bag in the freezer. Besides, they might like this one, because it is not as densely sweet as bran muffins, nor is it as sweet as zucchine bread. There cannot be anything wrong with fiber! (leave off the butter and use pecorino fresco!)
5. amanda@A Tuscan View... | July 19th, 2008 at 2:24 pm

Nah! That would spoil all the fun!
6. admin | July 19th, 2008 at 2:25 pm

Wow, Miss Joe, that was beautiful! Thank you.
7. jessica | July 20th, 2008 at 11:51 pm

i’ve been away and now im back. i love this photo. jon was telling someone last night all about your amazing pizza oven. we are going to sardegna in september. driving to livorno ferry. then searching for more of that pecorino that you initiated us to!
8. admin | July 21st, 2008 at 7:52 pm

Yah! Wish it were me… but I have a busy September so I won’t pine– too much. I think we will fire up the oven in early October, when it will feel good to cook all day.