Oatmeal Zucchini Bread
A moist and hearty oatmeal zucchini bread that combines the warmth of cinnamon and allspice with the subtle sweetness of sugar. Incorporating shredded zucchini and oats, it offers a nutritious twist perfect for breakfast or snack, appealing to both health-conscious eaters and bread lovers alike.
Ingredients
- 1 cup sugar ⓘ
- 3 eggs ⓘ
- 2/3 cup vegetable oil ⓘ
- 1 tablespoon vanilla ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1 cup quick or old fashioned oats ⓘ
- 1 cup chopped walnuts (optional) ⓘ
- 1 tablespoon baking powder ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon allspice ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1 1/2 teaspoons salt ⓘ
- 3 coarsely shredded zucchini ⓘ
Instructions
- Heat oven to 350°F (175°C).
- Generously grease the bottoms of two 8 x 4-inch loaf pans.
- In a large bowl, beat together sugar, eggs, oil, and vanilla.
- In a separate bowl, combine flour, oats, baking powder, cinnamon, allspice, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until all ingredients are moistened.
- Stir in the shredded zucchini and chopped walnuts (if using).
- Spoon the batter evenly into the prepared loaf pans.
- Bake at 350°F (175°C) for about 50 minutes or until a wooden pick inserted in the center comes out clean.
- Allow the bread to cool for 10 minutes on a wire rack, then remove from pans.
- Cool completely before slicing.
Nutrition & Diet Analysis (per serving)
994
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).