Zucchini Bread with Oats

By wing118677

For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup. Servings: Makes two 8 1/2x4 1/2-inch loaves.

Ingredients

• Non-stick vegetable oil spray
• 1 cup walnuts, optional
• 3 large eggs
• 1 cup vegetable oil
• 1 1/4 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon nutmeg, freshly grated
• 3 1/2 cups zucchini, coarsely grated (from about 1-pound zucchini)
• 1 1/4 cups old-fashioned rolled oats, divided
• 3 tablespoons raw sugar

Details

Preparation time 15mins
Cooking time 85mins
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°F.

Spray two 8 1/2x4 1/2-inch loaf pans with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. If using, spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8 to 10 minutes; let cool, then coarsely chop.

Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth. Whisk flour, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry). Fold in zucchini, walnuts, and 1 cup oats. Scrape batter into prepared pans.

Toss raw sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a tester inserted into the center comes out clean, 70 to 80 minutes. Transfer pans to a wire rack and let bread cool in pans 30 minutes; turn out bread onto rack and let cool completely.

Do Ahead: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature.