Zucchini Oat Bread Recipe

Name: Zucchini Oat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 ½ cups sugar; 2 teaspoons cinnamon; 2 ½ cups flour; 1 cup rolled oats; 1 teaspoon baking powder; ¾ teaspoon salt; ½ teaspoon baking soda; 3 eggs; 1 cup applesauce; ¼ cup butter, melted; 1 teaspoon vanilla; 2 cups zucchini, measured after shredding with skin

Servings: persons

1 ½ cups sugar
2 teaspoons cinnamon
2 ½ cups flour
1 cup rolled oats
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
3 eggs
1 cup applesauce
¼ cup butter, melted
1 teaspoon vanilla
2 cups zucchini, measured after shredding with skin

1
Preheat oven to 350 degrees.
2
Coat a bread pan with nonstick spray.
3
Combine 1 T sugar and 1/4 tsp cinnamon in a small bowl, set aside.
4
Combine all dry ingredients in a bowl.
5
In another bowl, beat the eggs until foamy, applesauce, butter and vanilla.
6
Gradually add the flour mixture, beating on low speed just until combined.
7
Stir in the zucchini by hand.
8
Pour the mixture into two loaf pans, sprinkle with sugar cinnamon mixture.
9
Bake for 1 hour and 20 minutes or until a toothpick comes out clean.
10
cool in pan on wire rack for 10 minutes.
11
Remove from pan.
12
cool completely on rack.
13
Wrap and store overnight before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups sugar, 2 teaspoons cinnamon, 2 ½ cups flour, 1 cup rolled oats, and more.

Yes, Zucchini Oat Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Oat Bread

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