This is a simple and unpretentious recipe for zucchini bread– nothing out of the ordinary in the list of ingredients, nothing unexpected in the spice combinations, but they come together in the most delicious of ways. The rolled oats add a subtle flavor and make for a slightly chewy texture and dusting the top with raw sugar and more oatmeal gives it a fresh from the bakery appearance!
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8" x 4" loaves
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Ingredients
- 3 eggs
- 1 cup vegetable oil
- 1 1/4 cups sugar
- 1/2 cup brown sugar packed
- 1 tbsp. vanilla extract
- 3 cups flour
- 1 tsp. salt
- 1 1/2 tsp. ground cinnamom
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. nutmeg
- 3 1/2 cups zucchini coarsely grated (from approx. 1 lb. zucchini)
- 1 cup walnuts toasted, coarsely chopped
- 1 1/4 cups old fashioned rolled oats divided
Ingredients
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Instructions
- Preheat oven to 350. Spray two 8" x 4" loaf pans with nonstick cooking spray and line with parchment paper. Spray parchment paper with cooking spray.
- In large bowl, whisk eggs, oil, sugar, brown sugar and vanilla.
- In another large bowl, combine flour, salt, cinnamon, baking soda, baking powder and nutmeg.
- Make a well in the center of the dry ingredients and slowly add in the wet mixture. Fold in the zucchini, walnuts and 1 cup oats. (This mixture will look dry). Scrape the batter into the prepared pans.
- Toss the raw sugar and remaining 1/4 cup of oats in a small bowl. Sprinkle this on top of the batter. Bake approximately 65 minutes or until a tester inserted into the middle of the loaf comes out clean.
- Cool completely on wire rack.