Zucchini Oatmeal Bread
Embrace the wholesome flavors of homemade Zucchini Oatmeal Bread, a moist and tender loaf that perfectly balances health and indulgence. Packed with hearty rolled oats, freshly grated zucchini, and a warm hint of cinnamon, this recipe is a delightful way to sneak vegetables into a sweet treat. The combination of granulated and brown sugar adds a rich depth of sweetness, while optional mix-ins like chopped nuts or dried cranberries provide a customizable burst of texture and flavor. Perfect for breakfast, snack time, or even dessert, this one-bowl wonder bakes in under an hour and stays irresistibly moist thanks to the zucchini and a splash of milk. Slice up this family-friendly favorite and enjoy it plain, slathered with butter, or topped with a dollop of cream cheese. Healthy zucchini bread never tasted this good!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup zucchini
- 0.25 cup milk
- 0.5 cup chopped nuts (optional)
- 0.5 cup raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a separate medium bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until well mixed and smooth.
Grate the zucchini using a box grater or food processor. Measure 1 cup and gently squeeze out excess moisture using a clean kitchen towel or paper towels.
Stir the grated zucchini and milk into the wet ingredients until evenly distributed.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
If desired, fold in the chopped nuts and/or raisins for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly to the edges.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
Slice and serve as is or with your favorite spread. Enjoy your zucchini oatmeal bread!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 33.5 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 271 mg | 6% | |
*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.
