Zucchini Oat Bread Recipes

Steps:

• Bring almond milk and salt to a boil in a saucepan over medium-high heat. Add oats, zucchini, cinnamon, and nutmeg. Reduce heat to medium and cook, stirring often, for 5 minutes.
• Remove from heat and stir in maple syrup, butter, and vanilla. Top with crushed walnuts.

Steps:

• Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside.
• Combine eggs, oil, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened.
• Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan, and let cool completely on a wire rack.

Steps:

• Preheat oven to 350°F Lightly coat a 9x5x3 inch loaf pan with cooking spray; set aside.
• After shredding zucchini, be sure to drain excess liquid. I do this in my hand or in a strainer.
• Combine 1 tablespoon of the sugar and 1/4 tsp of the cinnamon; set aside.
• Combine flour, oats, baking powder, salt, baking soda, and cinnamon and nutmeg; set aside.
• In a large mixing bowl beat eggs with electic mixer on medium speed for 2 minutes or until foamy.
• Add remaining sugar, the applesauce, butter and vanilla. Greadually add the flour mixture.
• Beating on low speed just until combined, stir in zucchini, and nuts. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
• Bake for 1 hour 20 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes.
• Remove from pan. Cool completely on rack. Wrap and store several hours before slicing.