Zucchini-Oat Bread

Recipe by Vseward Chef-V
READY IN: 16mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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