Zucchini-Oat Bread

"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 ;)"
photo by Vseward Chef-V photo by Vseward Chef-V
photo by Vseward Chef-V
photo by Vseward Chef-V photo by Vseward Chef-V
photo by Vseward Chef-V photo by Vseward Chef-V
Ready In:




  • 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.

Questions & Replies

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  1. 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!
  2. 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.
  3. 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!!!
  4. 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!


I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...
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