Zucchini Oatmeal Bread
Zucchini Oatmeal Bread is a moist, flavorful loaf packed with fiber, vitamins, and a hearty blend of oats and fresh zucchini. This healthy treat is perfect for breakfast, a snack, or even a light dessert. The combination of oats and zucchini creates a dense, moist bread, while cinnamon and nutmeg bring warmth and depth of flavor. It’s easy to make, customizable, and a great way to use up excess zucchini from the garden or farmer’s market.
Equipment
- 1 Loaf Pan (9x5-inch)
- 1 Mixing Bowl (Large)
- 1 Mixing Bowl (Medium)
- 1 Whisk
- 1 Spatula
- 1 grater or food processor (for zucchini)
- 1 clean kitchen towel or cheesecloth
- 1 measuring cup
- 1 measuring spoon (for spices and baking agents)
Ingredients
- Zucchini – 2 cups grated, squeezed dry
- Rolled Oats – 1 cup
- All-Purpose Flour – 1 cup
- Whole Wheat Flour – 1 cup
- Brown Sugar – 3/4 cup or honey
- Eggs – 2 large
- Baking Soda – 1 tsp
- Baking Powder – 1 tsp
- Salt – 1/2 tsp
- Cinnamon – 1 tsp
- Nutmeg – 1/2 tsp
- Vanilla Extract – 1 tsp
- Oil or melted butter – 1/2 cup
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or oil or line it with parchment paper for easy removal.
- Prepare the zucchini: Grate the zucchini and place it in a clean towel or cheesecloth. Squeeze out the excess moisture to prevent the bread from becoming soggy.
- Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, oil (or melted butter), brown sugar (or honey), and vanilla extract until smooth and well combined.
- Combine the dry ingredients: In a separate medium-sized bowl, mix the all-purpose flour, whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir until well incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Add zucchini: Fold the grated zucchini into the batter until evenly distributed.
- Pour and bake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Drain the zucchini: Be sure to wring out the excess moisture from the zucchini to prevent the bread from becoming soggy.
- Substitute the flour: You can make this bread gluten-free by using a gluten-free flour blend and certified gluten-free oats.
- Add-ins: Feel free to mix in chopped nuts, raisins, or chocolate chips to suit your taste.
- Storage: Keep the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months.