Zucchini Bread with Rolled Oats

Photo: Randy Graham, Valley Vegetarian

Zucchini Bread with rolled oats. Wonderful flavor.

This is a different take on traditional moist zucchini bread. Although not as moist, it is wonderfully flavorful and the rolled oats give it a chewiness that will delight old and young alike. This recipe makes one large loaf. I like to eat it as soon as it cools and then slice it into 1-inch thick pieces that I wrap and put in the freezer for later. It is great, when reheated, with coffee or your choice of tea.

3 eggs
1 cup plus 1 tablespoon vegetable oil
2 cups sugar
2 teaspoons vanilla
3 cups zucchini (grated)
1½ cups white flour
1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup walnuts (chopped)
1 cup raisins (optional)

Preheat oven to 350 degrees.

Mix eggs, sugar, vanilla and oil until smooth. Add zucchini and stir until incorporated into mixture. Add all dry ingredients and stir until well mixed. Fold in walnuts and/or raisins. Pour mixture equally into two lightly greased loaf pans (approx. 9 x 5 x 3).

Bake for 55 – 60 minutes or until done when tested in middle.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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