Best Zucchini Oat Bread Recipes

ZUCCHINI-OAT BREAD

Steps:

• Preheat oven to 350°F Lightly coat a 9x5x3 inch loaf pan with cooking spray; set aside.
• After shredding zucchini, be sure to drain excess liquid. I do this in my hand or in a strainer.
• Combine 1 tablespoon of the sugar and 1/4 tsp of the cinnamon; set aside.
• Combine flour, oats, baking powder, salt, baking soda, and cinnamon and nutmeg; set aside.
• In a large mixing bowl beat eggs with electic mixer on medium speed for 2 minutes or until foamy.
• Add remaining sugar, the applesauce, butter and vanilla. Greadually add the flour mixture.
• Beating on low speed just until combined, stir in zucchini, and nuts. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
• Bake for 1 hour 20 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes.
• Remove from pan. Cool completely on rack. Wrap and store several hours before slicing.

ZUCCHINI BANANA OAT BREAD (LOW(ER) CARB)

Steps:

• Beat sugar and oil.
• Add eggs and sour cream, mix until creamy.
• Add bananas and zucchini, salt, cinnamon, vanilla, baking powder and baking soda.
• Slowly add flour, oats and nuts (if using).
• Put into a well greased and floured loaf pan.
• Bake at 350 degrees for about 35 - 45 minutes. Will make 3 or 4 pans depending on size.
• I have made this using mini loaf pans and shortened the baking time to 25 - 30 minute Check for doneness after 25 minute.

ZUCCHINI-HAZELNUT-CHOCOLATE-OAT QUICK BREAD WITH CHOCOLATE GLAZE

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the hazelnuts, chocolate chips and oats and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the chocolate glaze: Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

ZUCCHINI OAT BREAD

Steps:

• Preheat oven to 350°. Spray two 8 1/2x4 1/2" loaf pans with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. If using, spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8–10 minutes; let cool, then coarsely chop. Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth. Whisk flour, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry). Fold in zucchini, walnuts, and 1 cup oats. Scrape batter into prepared pans. Toss raw sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pans to a wire rack and let bread cool in pans 30 minutes; turn out bread onto rack and let cool completely. Do Ahead: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature.

ZUCCHINI OAT BREAD

Steps:

• Preheat the oven to 350°F.
• Mix together the oats, flour, sugar, salt, soda, and spices.
• Shred the zucchinis in a food processor or by hand.
• Add the eggs, yogurt, applesauce, and honey to the zucchini and mix well.
• Mix the dry ingredients into the wet.
• Mix in walnuts and raisins if desired.
• Pour the batter into 3 small greased loaf pans and bake for 40-45 minutes.