Zucchini Bran Bread
|Soy flour||14 Cup (224 tbs)|
|Nutritional yeast||2 Tablespoon|
|Bran||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||2 2⁄3 Cup (42.67 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄2 Tablespoon|
|Cinnamon||1 1⁄2 Tablespoon|
|Honey||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Zucchini||2 Cup (32 tbs), grated|
|Nuts||1⁄4 Cup (4 tbs), chopped|
|Raisins||1⁄2 Cup (8 tbs)|
Preheat oven to 325°.
Stir first 9 dry ingredients together.
In a separate bowl, stir together honey, oil, milk, and eggs.
Add honey mixture to dry ingredients; stir in zucchini, nuts, and raisins.
Pour into well-greased 9 x 5-inch loaf pan or two 7 x 4-inch pans and bake 60 minutes or until golden (less time for smaller loaves).
Cool 10 minutes in pan and then turn out onto wire racks to finish cooling.