August 31, 2013

Zucchini Oat Bread

It's the last day of August and what better way to end the month than with zucchini bread.

This is my last zucchini recipe for 2013.  At least as of right now.  

I made a lot of zucchini dishes this year and I loved them all.  I got a little sick of it and was ready to move onto pumpkin pumpkin and more pumpkin until I saw this recipe for zucchini oat bread.

I called my mom up and asked her for some more zucchini from the garden and she said "I thought you were SO OVER IT" :)  Okay . . . so, I did say that . . . but hey, I'm a foodie.  I get instant cravings at any moment and just have to make something immediately.

This bread turned out great.  The oats give it a really hearty texture and my house smelled like a bakery/donut shop while it baked.  
Zucchini Oat Bread
adapted from: What's Cooking with Ruthie
(Printable Recipe) or (Printable with Picture)

1 1/2 c. sugar 
2 1/2 tsp. cinnamon 
2 1/2 c. all-purpose flour
1 c. oats
1 tsp. baking powder
1 tsp. sat
1/2 tsp. baking soda
3 eggs
1 c. applesauce
2 Tbl. butter, melted (or 2 Tbl. coconut oil)
1 tsp. vanilla
2 c. zucchini, unpeeled and shredded

Preheat oven to 350 degrees.  Coat a 9x5-inch loaf pan with cooking spray.  In a small bowl combine 1 Tablespoon of sugar and 1 teaspoon of cinnamon; set aside.  In a large mixing bowl combine remaining 1 1/2 teaspoons of cinnamon, flour, oats, baking powder, salt and baking soda; set aside.  In a medium mixing bowl, beat eggs until thick and yellow.  Add remaining sugar, applesauce, melted butter and vanilla; mix well.  Stir in the shredded zucchini.  Pour wet ingredients into dry and stir together until combined.  Do not overmix.  Pour into prepared loaf pan (depending on how tall your loaf pan is, you might not be able to fit all of the batter - you can make a few muffins with any extra).  Sprinkle top with cinnamon and sugar mixture.  Bake for 1 hour- 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 15 minutes, remove from pan and cool completely.    

Jenn's Notes: I used melted coconut oil in place of the butter.  I also added around a teaspoon of brown sugar to my cinnamon and sugar topping.  


  1. This looks wonderful! =) adding the cinnamon sounds yummy!
    Pinning to my bread board!

  2. I was so over it too, but I still have loads in my freezer! This is fantastic!

  3. This looks delicious! I love zucchini bread, and with oatmeal it sounds even better.

  4. I didn't come close to fitting all the batter in a loaf pan and had to make half a dozen muffins as well. Is that normal? Either way, my house does smell awesome right now!

    1. I did leave out some of the batter, but no more than one or two muffins worth, but after my bread finished baking I felt like there would have been enough room in the pan for the remaining batter. That is why I didn't make a note of it. I'll make a note of it now, just incase other people have the same issue. Thanks - Jenn


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