I couldn’t wait to make this Zucchini-Oat Bread.
I love baking bread.
Not “real” bread with yeast, but easy, flavorful quick bread. Mix it up in a bowl, pour it in a pan, and voila. You’ve got bread!
I had zucchini on hand this week, so I wanted to give this recipe a try.
It had lots of good-for-you things in it: zucchini, applesauce, walnuts, and raisins.
I’m going to have to limit myself to one piece per day! This bread is so moist and delicious. I the crunch of the walnuts.
Yummy Yummy Yummy!
Zucchini-Oat Bread Recipe:
Zucchini-Oat Bread Ingredients:
1-1/2 cups sugar
2-1/4 teaspoon ground cinnamon
2-1/2 cups all-purpose flour
1 cup rolled oats (I used quick-cooking, but would be best with regular)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 eggs
1 cup applesauce
1/4 cup butter, melted
1 teaspoon vanilla
2 cups shredded zucchini, unpeeled
1 cup walnuts or pecans, chopped (I used walnuts)
3/4 cup raisins
How To Make Zucchini-Oat Bread:
Preheat oven to 350 degrees. Lightly coat a 9X5X3-inch loaf pan with cooking spray; set aside. Combine 1 tablespoon of sugar and 1/4 teaspoon of cinnamon; set aside.
Combine the flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl beat eggs with an electric mixer on medium speed for 2 minutes or until foamy.
Add remaining sugar, applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts, and raisins.
Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
Bake for 1 hour and 20 minutes or until a wooden pick inserted near the center comes out clean.
Cool in a pan on a wire rack for 10 minutes.
Remove from pan. Cool completely on the rack. Wrap and store for several hours before slicing. Makes 16 slices. (This makes a BIG loaf of bread. I would almost rather divide it into 2 smaller loaves).
Enjoy!
(adapted from Better Homes & Gardens)
Zucchini-Oat Bread
Zucchini-Oat Bread is a delicious and healthy bread recipe that combines zucchini's earthy sweetness with oats' heartiness. This bread is perfect for breakfast or as a snack, and it's an excellent way to use up any extra zucchini you may have on hand.
To make this bread, you'll need grated zucchini, rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, eggs, olive oil, honey, and vanilla extract. The zucchini and oats add moisture and texture to the bread, while the spices give it a warm, comforting flavor.
Zucchini-Oat Bread is a nutritious and flavorful alternative to traditional bread. It's packed with fiber, vitamins, and minerals and is a great way to sneak some vegetables into your diet. Whether you're looking for a healthy breakfast or a satisfying snack, this bread will surely hit the spot
Ingredients
- 1 1/2 cups sugar
- 2 1/4 teaspoon ground cinnamon
- 2 1/2 cups all-purpose flour
- 1 cup rolled oats (I used quick-cooking, but would be best with regular)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 eggs
- 1 cup applesauce
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 2 cups shredded zucchini, unpeeled
- 1 cup walnuts or pecans, chopped (I used walnuts)
- 3/4 cup raisins
Instructions
- Preheat oven to 350 degrees.
- Lightly coat a 9X5X3-inch loaf pan with cooking spray; set aside.
- Combine 1 tablespoon of sugar and 1/4 teaspoon of cinnamon; set aside.
- Combine the flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside.
- In a large mixing bowl beat eggs with an electric mixer on medium speed for 2 minutes or until foamy.
- Add the remaining sugar, applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts, and raisins.
- Spoon into prepared pan.
- Sprinkle with sugar-cinnamon mixture.
- Bake for 1 hour and 20 minutes or until a wooden pick inserted near the center comes out clean.
- Cool in a pan on a wire rack for 10 minutes.
- Remove from pan.
- Cool completely on the rack.
- Wrap and store for several hours before slicing.
- Makes 16 slices. (This makes a BIG loaf of bread. I would almost rather divide it into 2 smaller loaves).
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 283Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 208mgCarbohydrates: 48gFiber: 2gSugar: 26gProtein: 5g
