Description

Indulge in the comforting flavors of homemade oatmeal zucchini bread! This recipe yields a loaf that’s incredibly moist and tender, thanks to the hidden zucchini and wholesome oats. Infused with warm spices like cinnamon and nutmeg, it’s perfect for breakfast, brunch, or a delightful afternoon snack. Enjoy every slice of this easy-to-make, family-friendly treat!

Ingredients

1 ½ cups (190g) all-purpose flour
1 cup (90g) rolled oats (not instant)
¾ cup (150g) granulated sugar
½ cup (100g) packed light brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
2 large eggs
½ cup (120ml) vegetable oil
1 teaspoon vanilla extract
2 cups (200g) shredded zucchini, excess moisture squeezed out (about 2 medium zucchini)

Instructions

Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Combine Dry Ingredients: In a large bowl, whisk together the flour, rolled oats, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined.
Combine Wet & Dry: Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Do not overmix.
Fold in Zucchini: Gently fold in the squeezed shredded zucchini until evenly distributed throughout the batter.
Pour into Pan & Bake: Pour the batter into the prepared loaf pan and spread evenly.
Bake: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Slice & Serve: Once cooled, slice and enjoy!

Notes

Variations:
- Nuts: Add ½ cup of chopped walnuts, pecans, or almonds to the batter for extra flavor and crunch.
- Chocolate Chips: Stir in ½ cup of semi-sweet or dark chocolate chips for a sweeter treat.
- Dried Fruit: Add ½ cup of raisins, cranberries, or chopped dates for chewiness and sweetness.
- Spices: Enhance the spice profile by adding ¼ teaspoon of ground ginger or cloves.
- Citrus Zest: Add the zest of 1 lemon or orange for a bright, citrusy note.
Tips for Preparation & Serving:
- Ensure zucchini is well squeezed to avoid a soggy bread.
- Use room temperature eggs for better emulsion.
- Let the bread cool completely before slicing for cleaner cuts.
- Serve slices warm or at room temperature. Toasting lightly enhances the flavor.
- Pair with butter, cream cheese, or a drizzle of honey.
Intolerances & Allergies:
- Gluten-Free: Substitute all-purpose flour with a gluten-free all-purpose flour blend. Ensure oats are certified gluten-free if necessary.
- Dairy-Free: This recipe is naturally dairy-free.
- Nut-Free: Omit nuts and ensure all ingredients are processed in nut-free facilities if necessary.
- Vegan: Replace eggs with flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water, let sit for 5 minutes) and ensure sugar is vegan-friendly.
Taste Preferences:
- Sweeter Bread: Increase granulated sugar to 1 cup.
- Less Sweet Bread: Reduce granulated sugar to ½ cup.
- Spicier Bread: Increase cinnamon and nutmeg to 1 ½ teaspoons each, or add a pinch of cloves.

Prep Time: PT20M
Cook Time: PT55M
Category: Bread, Snack, Dessert
Method: Oven
Cuisine: American, Baking

Nutrition

Serving Size: 1/12 of recipe
Calories: 220 kcal
Sugar: 15g
Sodium: 180mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

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