Description
A time-tested zucchini bread recipe is a must for dealing with an inevitable abundance of zucchini towards the end of summer.
Ingredients
Scale
- Cooking spray
- 1 cup walnuts (optional)
- 3 large eggs
- ½ cup vegetable oil
- ½ cup apple sauce
- 1 cup granulated sugar
- ½ cup (packed) light brown sugar
- 1 tablespoon vanilla extract
- 3 cups flour
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 3 ½ cups coarsely grated zucchini (from about 1 lb. zucchini including the edible dark green skin that’s full of color, flavor and nutrients)
- 1 ¼ cups old-fashioned rolled oats, divided
- 3 tablespoons coarse sugar
Instructions
- Preheat the oven to 350° with oven rack adjusted to the middle position.
- Grease two 8 ½ x 4 ½ – inch loaf pans with cooking spray.
- If including walnuts, spread on cookie sheet to lightly toast around 8-10 minutes. After cooling, chop into coarse chunks.
- Whisk eggs, oil, applesauce, granulated sugar, brown sugar, and vanilla in a large bowl until smooth.
- In another large bowl, whisk together the flour, salt, cinnamon, baking soda, baking powder, and nutmeg. Add the egg mixture into the flour mixture. Use a spatula to gently combine the ingredients by folding ingredients without over-mixing and forming excess gluten. The batter will look dry. Fold in zucchini, walnuts and 1 cup of oats.
- Transfer the batter into prepared loaf pans.
- Mix coarse sugar and the remaining ¼ cup oats in a small bowl. Sprinkle over batter and bake until a toothpick inserted in the center of the loaf comes out clean with some crumbs attached.
- Allow the bread to cool in the pan for 10 minutes. Turn onto a wire rack, flip over and allow to cool before slicing for serving.
Notes
To save calories, I substitute half of the oil with applesauce. The coarse sugar resists heat and gives the finished baked goods more texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Bread