Zucchini-Oat Bread.

I clipped this out of a magazine so long ago but had never made it. Truth be told, the reason I clipped this particular recipe was because the other side of the page had a really yummy-looking recipe for “Spicy Barley and Rice” (it wasn’t that good). I finally got around to throwing this together recently when I wanted a sweet breakfast bread and needed something that didn’t require a lot of substitutions for butter, milk, etc. since my kid can’t do dairy. This bread is awesome! It’s both spongy and cakey, probably due to the amount of applesauce in it. We enjoyed the heck out of it, and it got the stamp of approval from my family when I brought it to a party. I think this would be even better at the end of the summer when you have more zucchini than you know what to do with. File it in your brain for August!

 

1 1/4 c sugar, divided

2 1/2 tsp ground cinnamon, divided

2 1/2 c flour

1 c oats

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3 eggs

1 c unsweetened applesauce

1/4 c coconut oil, melted

1 tsp vanilla

2 c shredded zucchini

1 c chopped walnuts (optional)

 

Heat oven to 350 degrees and grease 2 loaf pans. In a medium bowl, sift together flour, oats, baking powder, baking soda, salt, and 1 1/2 tsp cinnamon. In a large bowl, whisk eggs until foamy (may use electric mixer). Add applesauce, coconut oil, vanilla, and 1 c sugar; whisk until fully combined. Add flour mixture slowly just until combined; fold in zucchini (and nuts, if using). Pour into prepared loaf pans. In a small bowl, combine remaining 1/4 c sugar and 1 tsp cinnamon. Sprinkle tops of loaves with cinnamon-sugar and bake in oven for 1 hour or until a toothpick comes out clean. Cool slightly in pans before removing and cooling completely. Loaves will be ready to slice when fully cooled.

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