Zucchini-Oat Bread

Submitted 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 ;)"

 

• Ready In: 16mins
• Ingredients: 14
• Serves: 16

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

directions

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.

Reviews

[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!

 

[Marlitt]

We really enjoy this zucchini bread a will be making it again. I had to make a couple of substutions because I didn't have any applesauce so I added another egg and I vanilla yojurt cup. I was low on the flour so I used 1 1/2 cups whole wheat flour and 1 cup unbleached. It turned out great one nice large loaf. Thanks so much for the recipe.

 

[Mommy Diva]

I think I have found my new favorite zucchini bread!! I had this made by the chef over the 4th of July and it was amazing. I just had a friend bring me zucchini and am so excited to make this bread myself - it is moist, healthier than most, and delicious! I love making breads in the Fall and for the holidays to gift friends and neighbors, so this will be on my trays this year! Thank you for posting a terrific KEEPER recipe, Chef ~V!!!

 

[Maureen in MA]

Saw this recipe in BHG and made it yesterday, substituting half Splenda for sugar to cut calories. It came out delicious, and my husband raved about it! Will definitely make again!