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Author Notes: This is the zucchini bread of my childhood. Ever so slightly adapted from Bon Appetit. —Samantha Ardry
Makes 2 - 9 x 5 inch loaf cakes
- 3 large eggs, room temperature
- 1 cup oil, applesauce or plain yogurt, room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 3 cups white whole wheat or all purpose flour (I like using half and half)
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 1/2 cups grated zucchini, about 1 pound
- 1 1/4 cups old fashioned oats, divided
- Preheat a conventional oven to 350 F. Grease 2, 9 X 5 inch loaf pans and set aside.
- In a mixing bowl, combine the eggs, oil, sugar, brown sugar and vanilla extract. Whisk to combine.
- In a separate bowl, sift the flour, salt, cinnamon, nutmeg, baking soda and baking powder together. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold to incorporate. When the mixture is starting to come together, add the grated zucchini and 1 cup of the old fashioned oats. Fold until the batter is cohesive.
- Divide the batter into the two prepared loaf pans. Top with the remaining 1/4 c of oats. Tap the pans gently on the counter to release any air bubbles.
- Bake the cakes for 1 hour, or until a tester poked into the center comes out clean. Let the cakes cool in the pan on a rack for 30 minutes and then turn them out of the pans and let them finish cooling on the racks.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash