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!
[photopress:Zucchine_Bran_Bread.JPG,full,pp_image]
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
July 17th, 2008 in
baking, vegetables





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….
HAPPY BIRTHDAY
http://www.jacquielawson.com/viewcard.asp?code=1543875247501&source=jl999
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. :)
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!)
Nah! That would spoil all the fun!
Wow, Miss Joe, that was beautiful! Thank you.
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!
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.