Zucchini-Oat Bread
Ingredients
- 1 1/2 cups sugar ⓘ
- 2 1/4 teaspoons ground cinnamon ⓘ
- 1 teaspoon nutmeg ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1 cup rolled oats ⓘ
- 1 teaspoon baking powder ⓘ
- 3/4 teaspoon salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 3 eggs ⓘ
- 1 cup applesauce ⓘ
- 1/4 cup unsalted butter, melted ⓘ
- 1 teaspoon vanilla ⓘ
- 2 cups shredded unpeeled zucchini ⓘ
- 1 cup chopped walnuts ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
952
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).