This recipe was clipped from The WORKBASKET magazine and published in 1979. It looks like a promo recipe section for Chex cereals. Recipe is typed below along with a scanned copy.
Zucchini Bran Bread
For a delicious treat, serve with softened cream cheese.
3 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon 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
Preheat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Sift together flour, baking powder, baking soda, salt, spices and sugar. Stir in Chex crumbs and nuts. Combine eggs, milk, oil, zucchini and raisins. Add to flour mixture. Stir just until dry ingredients are moistened. Turn into pan. Bake 70-80 minutes or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan. Makes 1 loaf.