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Home » Zucchini Oat Bread

Zucchini Oat Bread

By Marybeth Feutz 3 Comments

Do you have too much zucchini? We do… already. And there is plenty more on the way…

I don’t know about you, but I get tired of our regular zucchini bread recipe. So I was pretty excited to try this Zucchini Oat Bread from Gooseberry Patch‘s new cookbook, “Foolproof Family Recipes.” Really, coming from a cookbook with a name like that, how could I go wrong?

zucchini bread


This zucchini bread was a great twist on the original; the oats gave it a much heartier texture. This is a great breakfast bread, with a bit of complex carbohydrates and protein to keep you going! zucchini oat bread

And just in case you’re not convinced, you can add a handful of chocolate chips, chopped pecans, or your favorite treat to this bread to give it that “something extra”!

I went with chocolate chips. (Wouldn’t want it to be too good for you, now would you?)

zucchini oat bread with chocolate chips


Once you have this bread baked, wrap it up in Ziploc Freezer Bags and stash them in your freezer for a taste of summer later this year! (2 loaves fit just perfectly in a gallon freezer bag!)

Do you love easy recipes like this? Stay tuned, I’m cooking from “Foolproof Family Recipes” all week long, and this weekend I’ll be giving away one copy of the cookbook!

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.
Tried this recipe?Let us know how it was!

{Affiliate links were used in this post. Gooseberry Patch gave me one copy of “Foolproof Family Recipes” to review and one copy to give away.}

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Filed Under: Breakfast & Bread Recipes, Recipes Tagged With: bread, Foolproof Family Recipes, Gooseberry Patch, zucchini

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Comments

  1. Dani Vello says

    07/22/2014 at 11:08 am

    Grating the zucchini would be the part that would stop me from trying this. I’m way too lazy when it comes to cooking. 🙂

  2. Dr. Marybeth Feutz says

    07/24/2014 at 10:40 am

    Try popping it in a food processor for a quick spin.

Trackbacks

  1. Blackberry Bread - My Fearless Kitchen says:
    07/20/2018 at 3:24 pm

    […] is a pretty simple quick bread recipe. (Like this Cinnamon Bread or this Zucchini Oat Bread.) I like big chunks of blackberries in the bread, so I just used a potato masher to lightly mash […]

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Hi! I'm Marybeth, the blogger behind My Fearless Kitchen! Jump in, and let me share what I'm learning about food, farming, quick kitchen tips, and easy recipes to chase the fear out of YOUR kitchen! Read more.
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