Irresistible Oatmeal Zucchini Bread
This delightful Oatmeal Zucchini Bread is a cherished recipe passed down through generations, known for its moist texture and unique flavor. The secret ingredient, quick oats, adds a hearty depth while balancing the natural sweetness of coconut sugar and the freshness of zucchini. Perfect for breakfast, a snack, or dessert, this bread is sure to become a household favorite, effortlessly blending the comforting taste of home-baked goods with wholesome ingredients. Enjoy a slice warm from the oven or toasted with a bit of butter for an irresistible treat any time of day.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Coconut sugar crystals
2 cups (measured)
Eggs
3 large (beaten)
Vegetable oil
1 cup (measured)
Vanilla extract
1 teaspoon (measured)
Salt
1 teaspoon (measured)
Baking soda
1/4 teaspoon (measured)
All-purpose flour
2 cups (sifted)
Quick oats
1 cup (measured)
Zucchini
2 cups (grated)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour a loaf pan to prevent sticking.
3
In a large mixing bowl, cream together the coconut sugar crystals, eggs, vanilla extract, and oil until the mixture is smooth and well combined.
4
In a separate bowl, whisk together the flour, salt, baking soda, and quick oats.
5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6
Fold in the grated zucchini until evenly distributed throughout the batter.
7
Pour the batter into the prepared loaf pan, smoothing the top evenly.
8
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean. If needed, extend the baking time in 5-minute increments until fully baked.
9
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes this Oatmeal Zucchini Bread unique?
This recipe features a unique blend of quick oats for texture and coconut sugar for a deep, natural sweetness.
What is the recommended oven temperature?
The bread should be baked at 350°F (175°C).
How long does the zucchini bread need to bake?
It typically takes 60 minutes, though you may need to add 5-minute increments until a toothpick comes out clean.
Should I peel the zucchini before grating?
No, there is no need to peel the zucchini; the skin is tender and adds beautiful color and nutrients to the bread.
Can I substitute coconut sugar with regular white sugar?
Yes, you can substitute it, but the flavor profile will change as coconut sugar offers a more caramel-like taste.
How much zucchini is required for this recipe?
You will need 2 cups of grated zucchini.
What type of oats should I use?
The recipe specifically calls for quick oats to ensure the proper texture.
How many eggs are used in this bread?
This recipe requires 3 large eggs, beaten.
Is this Oatmeal Zucchini Bread vegetarian?
Yes, all ingredients used in this recipe are suitable for a vegetarian diet.
How do I prevent the bread from sticking to the pan?
You should grease and flour the loaf pan thoroughly before pouring in the batter.
What is the fat source in this recipe?
The recipe uses 1 cup of vegetable oil.
How should I store the finished bread?
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for longer shelf life.
Can I freeze this zucchini bread?
Yes, this bread freezes well. Wrap it tightly in plastic wrap and foil for up to 3 months.
Why should I avoid overmixing the batter?
Overmixing can develop too much gluten, resulting in a tough or dense loaf rather than a moist one.
What is the best way to serve this bread?
It is delicious served warm from the oven, at room temperature, or toasted with a bit of butter.
How long should the bread cool before slicing?
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for the best slicing results.
Does this recipe use baking powder?
No, this specific recipe uses 1/4 teaspoon of baking soda as the leavening agent.
Can I add nuts to the recipe?
Yes, you can fold in chopped walnuts or pecans along with the zucchini for added crunch.
Can I use this batter to make muffins?
Yes, you can bake them in a muffin tin for approximately 20 to 25 minutes at the same temperature.
What kind of flour is recommended?
The recipe calls for 2 cups of all-purpose flour, preferably sifted.
How do I know the bread is fully baked?
Insert a toothpick into the center; if it comes out clean or with just a few dry crumbs, it is finished.
Can I add chocolate chips?
Absolutely! Folding in half a cup of semi-sweet chocolate chips is a popular variation.
Is this recipe dairy-free?
Yes, it uses vegetable oil and eggs rather than butter or milk, making it dairy-free.
How much vanilla extract is needed?
The recipe requires 1 teaspoon of vanilla extract.
Can I use whole wheat flour instead?
You can replace some of the all-purpose flour with whole wheat, but it may make the bread denser.
What does 'creaming' the sugar and eggs mean?
It means mixing them together until they are smooth and well combined.
Do I need to squeeze the water out of the zucchini?
The recipe does not specify squeezing, as the natural moisture of the zucchini helps keep the bread moist.
How much salt is in the recipe?
It uses 1 teaspoon of salt to balance the sweetness.
Is this recipe suitable for breakfast?
Yes, it is tagged as a breakfast item and pair perfectly with morning coffee or tea.
What is the role of quick oats in this recipe?
They provide a hearty depth and help balance the sweetness while adding nutritional fiber.