Zucchini-Oat Bread

READY IN: 16mins
Recipe by Vseward Chef-V

This is an exceptional bread. Made with applesauce instead of oil makes it a healthier version and still has the same taste. Found in my Mother-In-Laws old recipes ;)

Top Review by Primordial

Excellent recipe. Only changes I made were to add 1/2 cup raisins and sub pecans for walnuts. I would say the amount of batter was a bit much for a single loaf pan, so the top didn't rise as well as it might've, but that's a minor quibble. This is now my "go to" recipe for sweet zucchini bread. Thank you Chef-V!

Ingredients Nutrition


  1. Preheat oven to 350°F Lightly coat a 9x5x3 inch loaf pan with cooking spray; set aside.
  2. After shredding zucchini, be sure to drain excess liquid. I do this in my hand or in a strainer.
  3. Combine 1 tablespoon of the sugar and 1/4 tsp of the cinnamon; set aside.
  4. Combine flour, oats, baking powder, salt, baking soda, and cinnamon and nutmeg; set aside.
  5. In a large mixing bowl beat eggs with electic mixer on medium speed for 2 minutes or until foamy.
  6. Add remaining sugar, the applesauce, butter and vanilla. Greadually add the flour mixture.
  7. Beating on low speed just until combined, stir in zucchini, and nuts. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
  8. 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.
  9. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing.

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