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Zucchini Oat Bread
From "Foolproof Family Recipes" by Gooseberry Patch
Print Recipe
Servings
2
loaves or 2 dozen muffins
Ingredients
1x
2x
3x
2
cups
zucchini
grated
2
cups
all-purpose flour
1
cup
quick-cooking oats
uncooked
1-1/2
cups
sugar
1
cup
canola oil
3
eggs
2
teaspoons
vanilla extract
1
teaspoon
baking powder
1
teaspoon
baking soda
1-1/2
teaspoon
cinnamon
Optional: chocolate chips
raisins, chopped walnuts, or chopped pecans
Instructions
Combine all ingredients except optional ones in a large bowl. Beat with an electric mixer on medium speed until moistened.
Stir in optional ingredients, if desired.
Divide batter between 2 greased and floured 8"x4" loaf pans or 2 greased and floured 12-cup muffin tins.
Bake at 325 degrees for 60-70 minutes for loaves or 25-30 minutes for muffins, until a toothpick inserted in the center tests clean.
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