Like its banana and pumpkin counterparts, zucchini bread is less like, well, bread, and more like cake—oily and sweet and white flour–based, all of which put it pretty low on my breakfast list. This recipe changes that. It's 100—yes, 100!—percent whole-wheat and chockfull of oats, walnuts, and raisins. Now we just need some coffee. —Emma Laperruque
olive oil (143 grams), plus more for the pan
1 1/3 cups
white whole-wheat flour (170 grams), plus more for the pan
2 1/3 cups
grated zucchini (from about 11 ounces zucchini)
sugar (67 grams)
brown sugar (71 grams)
walnuts (75 grams)
golden raisins (53 grams)
oats (33 grams), plus more for topping
In This Recipe
Preheat the oven to 350° F. Grease a 8 1/2- by 4 1/2-inch loaf pan with some oil. Add some flour and tap around to distribute evenly. Gather the zucchini in a kitchen linen or paper towel and squeeze over the sink to get rid of any excess moisture.
Combine the sugars, eggs, and oil in a large bowl. Whisk until smooth. Add the zucchini to the bowl and use a rubber spatula to combine. Add the baking powder, baking soda, and salt. Stir to combine. Add the flour, walnuts, raisins, and oats. Stir to combine.
Pour the batter into prepared pan. Sprinkle oats on top. Bake for about 1 hour until a thin knife inserted in the center comes out clean. Let cool in the pan for 15 or so minutes before turning onto a wire rack. Cool completely before slicing and serving.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing stories about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now, she lives in Maplewood, New Jersey with her husband and their cat, Butter.