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    You are in: Home / Recipes / Zucchini-Oat Bread Recipe
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    Zucchini-Oat Bread

    Zucchini-Oat Bread. Photo by Vseward (Chef~V)

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    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    15 mins

    1 min

    Vseward (Chef~V)'s Note:

    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 ;)

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    Units: US | Metric


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

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on October 04, 2009


      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!

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    • on January 24, 2009


      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.

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    • on September 30, 2008


      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Zucchini-Oat Bread

    Serving Size: 1 (96 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 267.2
    Calories from Fat 82
    Total Fat 9.2 g
    Saturated Fat 2.7 g
    Cholesterol 47.2 mg
    Sodium 191.4 mg
    Total Carbohydrate 42.2 g
    Dietary Fiber 2.0 g
    Sugars 19.4 g
    Protein 5.3 g

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