Zucchini Bran Bread
Moist zucchini bran bread with warm cinnamon and nutty crunch, perfect for breakfast or snacks, combining wholesome ingredients with a hint of spice and added raisins.
Ingredients
- 3 cups all-purpose flour ⓘ
- 1 tablespoon baking soda ⓘ
- 1 teaspoon Morton salt ⓘ
- 1 1/2 teaspoons cinnamon ⓘ
- 1/4 teaspoon ginger ⓘ
- 1 1/4 cups sugar ⓘ
- 1 1/2 cups Bran Chex cereal, crushed to 1/2 cup ⓘ
- 1/4 cup chopped nuts ⓘ
- 2 eggs, beaten ⓘ
- 1/2 cup milk ⓘ
- 1/3 cup vegetable oil ⓘ
- 2 cups finely shredded unpared zucchini ⓘ
- 1/2 cup chopped raisins ⓘ
Instructions
- Preheat oven to 350°F.
- Grease a 9 x 5 x 3-inch loaf pan.
- Sift together flour, baking soda, salt, cinnamon, ginger, and sugar.
- Stir in crushed Chex cereal and chopped nuts.
- Combine beaten eggs, milk, vegetable oil, shredded zucchini, and chopped raisins.
- Add the wet ingredients to the flour mixture; stir just until moistened.
- Spread the batter evenly in the prepared loaf pan.
- Bake for 70 to 80 minutes or until a tester inserted in the center comes out clean.
- Let cool for 15 minutes before removing from the pan.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with whole wheat flour. If you prefer a sweeter bread, consider adding an extra 1/4 cup of sugar. Toasting the nuts before adding them will enhance their flavor. You can also experiment with different spices like nutmeg or allspice to give it a unique twist.
Serving Suggestions
This bread is delicious served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for breakfast or as an afternoon snack. Consider serving it alongside fresh fruit or yogurt for a balanced meal. For a twist, try it with a drizzle of honey or a side of peach preserves.
Storage & Reheating
Once cooled, store the Zucchini Bran Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. When ready to enjoy, thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bran Bread contains roughly 572 calories, with 11g protein, 112g carbohydrates, and 12g fat. It is an excellent source of vitamin C (52% of the Daily Value), iron (39% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1250mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well to remove excess moisture before adding it to the batter. This will help maintain the bread's texture and prevent it from becoming soggy.
How can I make this bread gluten-free?
To make gluten-free Zucchini Bran Bread, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking soda is also gluten-free, and consider adding a binding agent like xanthan gum if your flour blend doesn't already contain it.
Can I add other ingredients like chocolate chips or fruits?
Absolutely! You can fold in chocolate chips, dried cranberries, or even chopped apples for added flavor and texture. Just be mindful of the total volume of add-ins to maintain the bread's balance and baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).