Zucchini Oat Bread
Moist, wholesome, and bursting with warm, spiced flavor, this Zucchini Oat Bread is the perfect blend of comfort and nutrition. Made with freshly grated zucchini, rolled oats, and just the right amount of cinnamon, this quick bread offers a subtly sweet taste enhanced by the richness of brown sugar and vanilla. The addition of Greek yogurt keeps it incredibly tender, while optional add-ins like crunchy nuts or melty chocolate chips add depth and texture to every slice. Ready in just over an hour, this easy-to-make loaf is ideal for breakfast, snack time, or dessert. Plus, it's an excellent way to use up surplus zucchini from your garden! Perfectly suited for meal prep, this bread stays fresh for days and is sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups (grated) zucchini
- 1 cup rolled oats
- 1.25 cups all-purpose flour
- 0.75 cup brown sugar
- 0.25 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup vegetable oil
- 0.5 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Grate the zucchini using a box grater. Measure out 1.5 cups and set aside. If the zucchini is very watery, lightly pat it dry with a paper towel.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Stir well to mix evenly.
In a separate medium bowl, whisk together the eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Fold the grated zucchini into the batter until evenly distributed. If using, gently fold in the chopped nuts and/or chocolate chips at this stage.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it toward the end to avoid overbaking.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 4647 mg | 202% | |
| Total Carbohydrate | 414.7 g | 151% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 223.7 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 525 mg | 40% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1967 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
