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 ;)
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INGREDIENTS
Nutrition- 1 1⁄2cups sugar
- 2 1⁄4teaspoons ground cinnamon
- 1teaspoon nutmeg
- 2 1⁄2cups all-purpose flour
- 1cup rolled oats
- 1teaspoon baking powder
- 3⁄4teaspoon salt
- 1⁄2teaspoon baking soda
- 3
- 1cup applesauce
- 1⁄4
- 1teaspoon vanilla
- 2cups shredded unpeeled zucchini
- 1cup chopped walnuts
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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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