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–+ servings

Zucchini Oat Bread

From "Foolproof Family Recipes" by Gooseberry Patch
Print Recipe
Servings 2 loaves or 2 dozen muffins

Ingredients
  

  • 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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