Zucchini Bread With Oats Recipes

ZUCCHINI-OAT BREAD

Steps:

• Preheat oven to 350°F Lightly coat a 9x5x3 inch loaf pan with cooking spray; set aside.
• After shredding zucchini, be sure to drain excess liquid. I do this in my hand or in a strainer.
• Combine 1 tablespoon of the sugar and 1/4 tsp of the cinnamon; set aside.
• Combine flour, oats, baking powder, salt, baking soda, and cinnamon and nutmeg; set aside.
• In a large mixing bowl beat eggs with electic mixer on medium speed for 2 minutes or until foamy.
• Add remaining sugar, the applesauce, butter and vanilla. Greadually add the flour mixture.
• Beating on low speed just until combined, stir in zucchini, and nuts. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
• Bake for 1 hour 20 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes.
• Remove from pan. Cool completely on rack. Wrap and store several hours before slicing.

ZUCCHINI BREAD OATMEAL

Steps:

• Bring almond milk and salt to a boil in a saucepan over medium-high heat. Add oats, zucchini, cinnamon, and nutmeg. Reduce heat to medium and cook, stirring often, for 5 minutes.
• Remove from heat and stir in maple syrup, butter, and vanilla. Top with crushed walnuts.

ZUCCHINI OATMEAL BREAD

Steps:

• Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside.
• Combine eggs, oil, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened.
• Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan, and let cool completely on a wire rack.

OAT FLOUR ZUCCHINI BREAD

Steps:

• Preheat oven to 350F.
• Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is very fine. (or you can purchase fine oat flour.)
• In a large bowl, whisk together maple syrup, eggs, and unsweetened vanilla almond milk.
• Add nutmeg, cinnamon, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
• Next, add the wet mixture to the flour mixture and mix until totally combined. Fold in shredded zucchini and chocolate chips.
• Let the mixture sit for five minutes. It might look like it's too thin, but it's not, it's perfect!
• Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish, but this may change the cooking time.) The paper will wrinkle, and this is the price we pay for easier cleanup!
• Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.
• Bake for 40-45 minutes until inserted toothpick comes out clean.
• Let cool COMPLETELY so, it doesn't crumble. For best results, let it cool a couple of hours on the counter then in the refrigerator overnight. This will ensure it doesn't crumble!

ZUCCHINI BREAD OATMEAL

Steps:

• Preheat oven to 350F. Lightly grease an 8x8 square baking pan and set aside.
• In a large bowl, add the flax meal and water and let gel for 3-4 minutes. To the same bowl, add in the peanut butter, maple syrup, vanilla and almond milk. Whisk together until well combined.
• Fold in oats, baking powder, cinnamon, and salt.
• Squeeze zucchini to remove as much excess moisture as possible, then add to the batter and fold in until well combined.
• Pour into the prepared pan and spread evenly. Bake for 30 minutes, until baked through and lightly golden brown. Remove and let cool, then scoop out into bowls. Enjoy on it's own, or with extra cold milk and a drizzle of nut butter on top.