Ingredients for Zucchini Oat Bread
- Nonstick Cooking Spray
- 1 1/4 cups granulated sugar
- Ground Cinnamon
- All Purpose Flour
- Rolled Oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- Walnuts
- 1/2 cup raisins (optional)
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How to Make Zucchini Oat Bread
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x5x3-inch loaf pan with cooking spray.
- In a small bowl, combine 1 tablespoon granulated sugar and 1/4 teaspoon ground cinnamon. Set aside.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup rolled oats, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
- In a separate large bowl, beat 2 large eggs with an electric mixer on medium speed for 2 minutes, or until light and foamy.
- Add 3/4 cup granulated sugar, 1/2 cup unsweetened applesauce, 1/2 cup (1 stick) melted unsalted butter, and 1 teaspoon vanilla extract to the egg mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Gently fold in 2 cups grated zucchini, 1/2 cup chopped walnuts or pecans (optional), and 1/2 cup raisins (optional).
- Pour batter into the prepared loaf pan.
- Sprinkle evenly with the reserved sugar-cinnamon mixture.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking around the 60 minute mark).
- Let the bread cool in the pan on a wire rack for 10 minutes.
- Remove the bread from the pan and let it cool completely on the wire rack.
- Wrap tightly and store at room temperature for several hours before slicing to allow it to fully set. This will improve the texture considerably.
- Yields: 16 slices
Nutrition Information (Approximate per serving)
Sodium
141 g
Sugar
1501g
Fat
213g
Carbs
253g
