Recipes and Cooking Zucchini-Oat Bread 4.0 (37) 2 Reviews Applesauce and butter add moistness to this delicious quickbread recipe. After baking, top with a mixture of cinnamon and sugar for added flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2008 Print Rate It Share Share Tweet Pin Email Photo: Jay Wilde Prep Time: 25 mins Cool Time: 10 mins Bake Time: 1 hrs 20 mins Total Time: 1 hrs 55 mins Servings: 16 Yield: 16 slices Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 ½ cup sugar 2 ¼ teaspoon ground cinnamon 2 ½ cup all-purpose flour 1 cup rolled oats 1 teaspoon baking powder ¾ teaspoon salt ½ teaspoon baking soda 3 eggs 1 cup applesauce ¼ cup butter, melted 1 teaspoon vanilla 2 cup shredded, unpeeled zucchini 1 cup chopped walnuts or pecans ¾ cup raisins Directions 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. Rate it Print Nutrition Facts (per serving) 286 Calories 9g Fat 48g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 286 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 47mg 16% Sodium 200mg 9% Total Carbohydrate 48g 17% Total Sugars 26g Protein 4g Vitamin C 3mg 15% Calcium 30.3mg 2% Iron 1.8mg 10% Potassium 185mg 4% Folate, total 56.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.