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| ZUCCHINI-BRAN BREAD | |
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3 eggs 1 c. oil 2 c. grated zucchini 2 c. sugar 1 tbsp. vanilla 2 c. flour 1 c. whole bran cereal 1 tbsp. cinnamon 1/2 tsp. salt 1 tsp. baking soda 1/4 tsp. baking powder 1 c. chopped nuts Grease and flour 2 medium-sized or 3 small bread pans. Preheat oven to 325 degrees. In large bowl, beat eggs and oil until foamy. Add zucchini, sugar, and vanilla, mixing well. In separate bowl, combine remaining ingredients. Add flour mixture to zucchini mixture, stirring until combined. Bake for 45 minutes or until done when tested with a toothpick. | |
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recipe reviews #41200
Pjb (Illinois) says:
Great flavor and texture. We added raisins and chopped dried apricots and no nuts, since my grandson is allergic, and a little ground nutmeg. Delicious! However the bread needs to cool completely before removing from pan. Next time, I will also line the bottom of the pan with parchment paper. The kids were too excited to wait on the first loaf. The flavor was great, but presentation was definitely for home only!
#188595
MaryLee (Indiana) says:
I replaced 1/2 the oil with applesauce and reduced the amount of sugar to 1 1/2 cups. Having family members with nut allergies, I omitted them. The loaves have a wonderful flavor and nice texture. Definitely will be my go-to zucchini bread recipe from now on.
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