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Zucchini-Oat Bread

Makes: 16 servings Yield: 16 slices
Prep 25 mins Cool 10 mins Bake 350°F1 hr 20 mins
Zucchini-Oat Bread
Ingredients
  •  Nonstick cooking spray
  • 1 1/2  cups  sugar
  • 2 1/4  teaspoons  ground cinnamon
  • 2 1/2  cups  all-purpose flour
  • 1  cup  rolled oats
  • 1  teaspoon  baking powder
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • 3  eggs
  • 1  cup  applesauce
  • 1/4  cup  butter, melted
  • 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)
  • Servings Per Recipe 16,
  • cal. (kcal) 286,
  • Fat, total (g) 9,
  • chol. (mg) 47,
  • sat. fat (g) 3,
  • carb. (g) 48,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 2,
  • sugar (g) 26,
  • pro. (g) 4,
  • vit. A (IU) 146,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 200,
  • Potassium (mg) 185,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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