Zucchini Oatmeal Bread
"Yummy zucchini bread made a little more healthy with the addition of oatmeal. This makes a very moist and healthy bread! Prep time does not include the cooling time after cooking!"
photo by diner524
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 loaf
ingredients
- 2 cups all-purpose flour
- 1 cup quick-cooking oats, uncooked
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar, firmly packed
- 3⁄4 teaspoon ground cinnamon
- 3 large eggs
- 3⁄4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 cups zucchini, shredded
- 1 cup walnuts, chopped
directions
- Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside.
- Combine eggs, oil, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened.
- Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan, and let cool completely on a wire rack.
Questions & Replies
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Can old fashioned oats be used in place of quick cooking oats? -
How can I alter this recipe to make it without nuts? -
Can this be cookies?
Reviews
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Great zucchini bread!! I made this as written, but I made 12 muffins and a mini loaf. DD was here for a few days and took several of the muffins home with her. I also made a homemade whipped cream cheese , that I added some cinnamon and a touch of sugar, that I spread on the muffins for breakfast, yummy!! Thanks for sharing the recipe. Made for "FYC"" tag game. -
Excellent flavor and texture. Made as written but baked it in a 7 x 11 Pyrex pan. I find sweet breads bake more evenly for me. Does not take as long either. My family enjoys it and requests it often. -
Best recipe I’ve used. I love the addition of oatmeal. Thank you!!!
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This recipe was delicious - super moist and healthy. I used coconut oil and added raisins. Next time I think I'd add even more cinnamon and possibly some nutmeg and cloves for even more flavor. -
This is the best zucchini bread recipe I have ever used. It will be my only one going forward! I used coconut oil for the vegetable oil, reduced sugar to 3/4 cup total and added some raisins. I also added extra cinnamon, to suit our taste. I really love that this recipe has 3 cups of zucchini - most recipes have so little.
see 9 more reviews
Tweaks
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I’ve made this three times now. I’ve subbed both avocado oil and coconut oil because that’s what I have, and pecan because I prefer them to walnuts. Tonight I’m trying subbing half the all purpose flour with a 7-grain baking mix. I’m hoping for yummy results!
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Substituted coconut oil for the vegetable oil, reduced sugar to 3/4 cup total and added some raisins. I also added extra cinnamon, to suit our taste. I really love that this recipe has 3 cups of zucchini - most recipes have so little.
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I had to let the bread longer in the oven cause it was not cooked completely. Probably because I used applesauce instead of oil. I omitted the nuts. It tastes really good with the cinnamon. Thanks Breezermom :) Made for 123 hit wonders -
Yummy, yummy bread! I did make a few changes ~ one because DD and I are trying to watch our calories ~ subbed 1/2 unsweetened apple sauce for part of the oil and I left out the walnuts because I didn't have any. Loved the hint of cinnamon in this bread. Thanks for posting this breezer! Made for Newest Zaar Tag.
RECIPE SUBMITTED BY
breezermom
United States
