Zucchini Bread With Oats Recipes
ZUCCHINI-OAT BREAD
This is an exceptional bread. Made with applesauce instead of oil makes it a healthier version and still has the same taste. Found in my Mother-In-Laws old recipes ;)
Provided by Vseward Chef-V
Categories Breads
Time 16m
Yield 16 serving(s)
Number Of Ingredients 14
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.
ZUCCHINI BREAD OATMEAL
The flavors of zucchini bread are brought to your morning oatmeal. This healthy bowl of oats is packed with zucchini and cinnamon and sweetened with maple syrup.
Provided by Tammy Lynn
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 12.9 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 2.8 g, Sodium 248.8 mg, Sugar 20.5 g
ZUCCHINI OATMEAL BREAD
Yummy zucchini bread made a little more healthy with the addition of oatmeal. This makes a very moist and healthy bread! Prep time does not include the cooling time after cooking!
Provided by breezermom
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
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.
MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
BARBIE'S BLUEBERRY ZUCCHINI BREAD WITH OATMEAL AND WALNUTS
Best zucchini bread. Super moist and delicious.
Provided by Barbara
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
- Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
- Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
- Divide batter among prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.
Nutrition Facts : Calories 328 calories, Carbohydrate 38.7 g, Cholesterol 27.9 mg, Fat 18.2 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 192.6 mg, Sugar 22.3 g
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ZUCCHINI-OAT BREAD | BETTER HOMES & GARDENS
2008-04-01 Preheat oven to 350 degrees F. Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside. Combine 1 tablespoon of the sugar and 1/4 …
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- Preheat oven to 350 degrees F. Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside. Combine 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon; set aside. Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts, and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
- Bake for 1 hour and 20 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Makes 16 slices.
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- Preheat oven to 350°. Spray two 8 1/2x4 1/2" 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, 8–10 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, 70–80 minutes. Transfer pans to a wire rack and let bread cool in pans 30 minutes; turn out bread onto rack and let cool completely.
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