Zucchini-Oat Bread

Applesauce and butter add moistness to this delicious quickbread recipe. After baking, top with a mixture of cinnamon and sugar for added flavor.

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46 users rated this recipe an average rating of 4.0
Makes:
16 servings
Yields:
16 slices
Prep:
25 mins
Cool:
10 mins
Bake:
1 hr 20 mins 350°F
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Zucchini-Oat Bread

Ingredients
 
Nonstick cooking spray
1 1/2
cups sugar
2 1/4
teaspoons ground cinnamon
2 1/2
1
cup rolled oats
1
teaspoon baking powder
3/4
teaspoon salt
1/2
teaspoon baking soda
3
eggs
1
cup applesauce
1/4
1
teaspoon vanilla
2
cups shredded, unpeeled zucchini
1
cup chopped walnuts or pecans
3/4
cup raisins

Directions

  1. 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.
  2. 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
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