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?
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! 
I went with chocolate chips. (Wouldn’t want it to be too good for you, now would you?)
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
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.
{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.}
Grating the zucchini would be the part that would stop me from trying this. I’m way too lazy when it comes to cooking. 🙂
Try popping it in a food processor for a quick spin.