title title title title title title title
title title title
Site Navigation
Zucchini Bran Bread (Recipes from America’s Small Farms)
3 large eggs
3/4 cup vegetable oil
1/2 cup granulated or raw sugar
1/4 cup packed light brown sugar
2 Tablespoons honey
2 teaspoons vanilla
1 cup all purpose flour
1 cup whole wheat flour
1/3 cup oat bran cereal
3 Tablespoons wheat germ
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 1/2 cups finely chopped zucchini
1/2 cup chopped nuts
1/2 cup raisins

Preheat oven to 325º. Grease two 8” loaf pans (or 3 6-inch pans).

Beat together eggs, oil, sugars, honey, and vanilla in a large bowl. Stir together flours, bran cereal, wheat germ, baking soda, cinnamon, and salt in a medium bowl; stir this mixture into the egg mixture to make a dough (it will be stiff).

Fold in the zucchini, nuts, and raisins. Divide batter among the baking pans. Bake 40 minutes (if you are using the 6-inch pans bake for 30 minutes). Cool at least 15 minutes on a rack before slicing.