- Preheat oven to 350 degrees F. Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside. Combine 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon; set aside. Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts, and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
- Bake for 1 hour and 20 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Makes 16 slices.
Nutrition Facts (Zucchini-Oat Bread)
- Per serving:
- 286 kcal cal.,
- 9 g fat
- (3 g sat. fat,
- 4 g polyunsaturated fat,
- 2 g monounsatured fat),
- 47 mg chol.,
- 200 mg sodium,
- 48 g carb.,
- 2 g fiber,
- 26 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Karen Steph 625 Days Ago
I made two loaves of the Zucchini Oat Bread and my husband loved it. One we ate and the other I froze. It's a heavy bread unlike many other zucchini bread recipes but very good. I made it just as the recipe said, but mine did take about 1 hr 30 minutes to bake. Toothpick test is very important. It's even better heated a little in the microwave with butter on the slices before eating. Will definitely be making again.
JoAnn Brengartner 1336 Days Ago
I have had this recipe since April 2008. I have celiac so I converted this recipe into gluten free, it is delicious.