Zucchini Oatmeal Bread
A moist, flavorful zucchini oatmeal bread packed with oats, walnuts, and warm spices, perfect for breakfast, snack, or sharing with friends and family.
Ingredients
- 2 cups all-purpose flour ⓘ
- 1/2 cup sugar ⓘ
- 1/2 cup light brown sugar, packed ⓘ
- 1 teaspoon baking soda ⓘ
- 3/4 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- 3 large eggs ⓘ
- 3/4 cup salad oil ⓘ
- 1 cup quick cooking or old-fashioned oats ⓘ
- 3 cups shredded zucchini ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 (4 oz.) can walnuts, chopped ⓘ
Instructions
- Preheat oven to 350°F (175°C). Grease 9 x 5-inch loaf pans.
- In a large bowl, mix together the all-purpose flour, oats, sugar, brown sugar, baking soda, cinnamon, and salt.
- Add the eggs, salad oil, vanilla extract, and shredded zucchini to the dry ingredients. Mix until just combined.
- Fold in the chopped walnuts.
- Divide the batter evenly between the prepared loaf pans.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. If you're looking for a nut-free option, simply omit the walnuts or replace them with sunflower seeds. Make sure to squeeze excess moisture from the zucchini to prevent the bread from becoming too wet. This recipe is great for using up extra zucchini during the summer months.
Serving Suggestions
This zucchini oatmeal bread is delicious on its own, but it also pairs beautifully with a spread of cream cheese or butter. You can serve it for breakfast alongside fresh fruit or as a snack with a cup of tea. For a delightful dessert, consider serving slices with a scoop of Very Strawberry Ice Cream.
Storage & Reheating
Store the zucchini oatmeal bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm slices in a toaster or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Oatmeal Bread contains roughly 543 calories, with 11g protein, 102g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (128% of the Daily Value), calcium (58% of the Daily Value), and iron (55% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 752mg per serving (33% 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 frozen shredded zucchini in this recipe?
Yes, you can use frozen shredded zucchini! Just make sure to thaw it and drain any excess moisture before adding it to the batter. This will help maintain the right consistency in your bread.
How can I make this bread gluten-free?
To make this zucchini oatmeal bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure that your oats are certified gluten-free. This way, you can enjoy a delicious gluten-free version without compromising flavor.
What can I add to enhance the flavor of the bread?
You can enhance the flavor by adding 1/2 cup of chocolate chips or dried fruits like raisins or cranberries. A sprinkle of nutmeg or allspice can also add a warm, cozy flavor. Experimenting with spices is a great way to personalize this recipe!
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).