Zucchini Oat Bread
 
Prep time
Cook time
Total time
 
Leave yourself a little time hydrate the oats - the texture will be better for it.
Author:
Recipe type: Ouick Bread - Loaves
Serves: Makes 2 loaves
Ingredients
  • 2 cups grated zucchini
  • 1 teaspoon kosher salt
  • 1 cup whole rolled oats
  • 3 & ½ cups all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ¾ cup dark molasses
  • 3 eggs, slightly beaten
  • ½ cup vegetable oil
  • 2 teaspoons vanilla
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon lemon zest
Instructions
  1. Combine the zucchini and salt in a medium bowl. Mix in the oats, and allow to sit for up to an hour, to allow the salt to draw moisture from the squash, and hydrate the oats. [you can skip this step, but the texture will be a lot nicer if you have the time]
  2. After the hour is up, preheat the oven to 350ยบ, and generously butter two standard bread pans [9x5inch, or 8x4inch will both work].
  3. in a large bowl, whisk together the flour, sugar, baking powder and soda, cinnamon and allspice.
  4. In a smaller bowl, or a 4 cup measuring cup, whisk together the molasses, eggs, oil and vanilla.
  5. Mix the ginger and lemon zest into the molasses mixture,
  6. Pour the molasses mixture, and the zucchini mixture into the dry ingredients and fold together until well incorporated, but not really smooth - don't over mix or the bread won't be as tender.
  7. Dived the batter between the prepared pans and bake for 45 to 55 minutes, until a toothpick inserted near the center comes out clean.
  8. Slide a knife around the edges of the pans, and carefully tip the loaves out onto a cooling rack. Cool at least 45 minutes before slicing. Serve warm with butter, or softened cream cheese - also really good toasted.
  9. Store tightly wrapped - if more than 2 days, then refrigerate. Freezes well.
Recipe by The Creekside Cook at http://thecreeksidecook.com/zucchini-oat-bread/