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    Zucchini-Oat Bread

    Average Rating:

     4 Total Reviews

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    • 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!!!

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    • on March 26, 2008

      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!

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    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
    31%
    Total Fat 9.2 g
    14%
    Saturated Fat 2.7 g
    13%
    Cholesterol 47.2 mg
    15%
    Sodium 191.4 mg
    7%
    Total Carbohydrate 42.2 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 19.4 g
    77%
    Protein 5.3 g
    10%
    Detailed Nutrition Values About Nutrition Info
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