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.
Tips & Substitutions
For a moist and flavorful bread, ensure your zucchini is well-drained after shredding. You can substitute half the sugar with applesauce for a healthier version. If you don't have walnuts, try adding chocolate chips or raisins instead for a different twist. Remember not to overmix the batter to keep the bread light and fluffy.
Serving Suggestions
Slice and serve the bread warm or at room temperature. It pairs beautifully with cream cheese or honey butter for a delightful breakfast or snack. Consider serving it alongside a fresh fruit salad or a cup of coffee for a cozy afternoon treat. This bread also makes a great addition to brunch spreads featuring vegetarian recipes.
Storage & Reheating
Store leftover oatmeal zucchini bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for 15-20 seconds or toast it for a crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Zucchini Bread contains roughly 508 calories, with 6g protein, 60g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (42% of the Daily Value) and calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 870mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, you might need to add an extra tablespoon of oil or yogurt to the batter.
How can I make this recipe gluten-free?
To make gluten-free oatmeal zucchini bread, substitute all-purpose flour with a gluten-free flour blend. Ensure your oats are certified gluten-free as well. You may also need to adjust the liquid slightly, as gluten-free flours can absorb more moisture.
What can I add for extra flavor?
You can enhance the flavor by adding vanilla extract or almond extract. Dried fruits like cranberries or apricots can also add a sweet tang. For a more complex flavor, consider mixing in some orange or lemon zest.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).