Zucchini Oat Bread 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 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.

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 OAT BREAD

Steps:

• Preheat oven to 350 degrees. Coat a bread pan with nonstick spray. Combine 1 T sugar and 1/4 tsp cinnamon in a small bowl, set aside.
• Combine all dry ingredients in a bowl.
• In another bowl, beat the eggs until foamy, applesauce, butter and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in the zucchini by hand. Pour the mixture into two loaf pans, sprinkle with sugar cinnamon mixture.
• Bake for 1 hour and 20 minutes or until a toothpick comes out clean. cool in pan on wire rack for 10 minutes. Remove from pan. cool completely on rack. Wrap and store overnight before serving.

ZUCCHINI OAT BREAD

Steps:

• Preheat the oven to 350°F.
• Mix together the oats, flour, sugar, salt, soda, and spices.
• Shred the zucchinis in a food processor or by hand.
• Add the eggs, yogurt, applesauce, and honey to the zucchini and mix well.
• Mix the dry ingredients into the wet.
• Mix in walnuts and raisins if desired.
• Pour the batter into 3 small greased loaf pans and bake for 40-45 minutes.

ZUCCHINI OAT BREAD

Steps:

• Preheat oven to 350°. Spray two 8 1/2x4 1/2" loaf pans with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. If using, spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8–10 minutes; let cool, then coarsely chop. Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth. Whisk flour, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry). Fold in zucchini, walnuts, and 1 cup oats. Scrape batter into prepared pans. Toss raw sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pans to a wire rack and let bread cool in pans 30 minutes; turn out bread onto rack and let cool completely. Do Ahead: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature.

ZUCCHINI-OAT BREAD

Steps:

• Preheat oven to 350 degrees F.
• Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside.
• Combine 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon; set aside.
• Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside.
• In a large mixing bowl beat eggs with electric mixer on medium speed for 2 minutes or until foamy.
• Add remaining sugar, the 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 pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack.
• Wrap and store several hours before slicing. Makes 16 slices.