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As is always the case, October is roaring in and establishing very rapidly that summer is over. Done, fini, a time remembered, rather than lived in presently.
No frosts yet, though that might change before this week is out.
Still, there is no denying that we are pretty much done gardening for the year. We finished up Farmer’s Market last week, and it was kind of sad to put everything away till next May or June when we begin again.
We still have a row of beans that are in full blossom, and they will likely produce for us. Some kale, brussels sprouts and lettuce we are still enjoying.
We had just one surviving zucchini plant left which has benefited from some extra attention. I freely admit to being a zucchini snob. I can’t bring myself to buy them in the store, because after a summer of eating zukes that were picked 10 minutes ago, nothing else will satisfy. So, we try to keep them going as long as we can.
And, as zucchini plants are wont to do, this one hid a squash from me until became too big for anything but baking, and so, this bread was born. I wanted to slip in some warm fall spices, and the oats give it a nice texture and some extra fiber. It’s a very fond farewell to summer squash.
To get the best texture in this bread, it is good to combine the grated squash with some salt and the oats and let it sit awhile – the salt draws some of the moisture from the squash and that help hydrate the oats and soften them up a bit.
Zucchini Oat Bread
Ingredients
- 2 cups grated zucchini
- 1 teaspoon kosher salt
- 1 cup whole rolled oats
- 3 & 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 3/4 cup dark molasses
- 3 eggs slightly beaten
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 1 tablespoon freshly grated ginger
- 1 tablespoon lemon zest
Instructions
- 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]
- After the hour is up, preheat the oven to 350º, and generously butter two standard bread pans [9x5inch, or 8x4inch will both work].
- in a large bowl, whisk together the flour, sugar, baking powder and soda, cinnamon and allspice.
- In a smaller bowl, or a 4 cup measuring cup, whisk together the molasses, eggs, oil and vanilla.
- Mix the ginger and lemon zest into the molasses mixture,
- 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.
- Dived the batter between the prepared pans and bake for 45 to 55 minutes, until a toothpick inserted near the center comes out clean.
- 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.
- Store tightly wrapped - if more than 2 days, then refrigerate. Freezes well.
If you make a few extra loaves, and stick them in the freezer, you get to bring out a little summer flavor for Thanksgiving or Christmas – a very sweet idea!
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I’m back from vacation, and need to get into my garden this week to see what I can salvage. The Swiss chard is looking pretty good and I have some green tomatoes, but I think that might be it. Except for basil! Still have plenty of that, and other herbs as well. Anyway, really nice bread — thanks so much.
Glad to see you again John & hope you enjoyed the time off!
It’s fall now, and even here in Southern California most of the gardens are pretty much finished, but there’s zucchini in the market, and that’s a darn good thing. This bread sounds terrific. I hope things are going well for you!
It works with frozen shredded zucchini too – and our garden is just about had it now!
What a hearty and wonderfully flavoured bread. I love baking with oats and oat flour. Great recipe, Donalyn.
Thanks Nancy – hope you get to give it a try!
A very moist and perfectly dense quick bread. I love the use of wholegrain oats here. Thanks for sharing, Donalyn.
Thanks, Angie – hope that you give it a try!
Your bread has a nice rich brown color, derived, I suppose, from the molasses. The only thing I have growing in my garden is an orange tree, that now has many sweet oranges on it. There are also some ‘Poor Man’s Orange Trees’ on the local university here that I attend in Adelaide. This variety evidently comes from New Zealand and has a sour after-taste. I tried to pick some of the oranges yesterday, but the gardener caretaker tried to chase me away (but I managed to get about 10 of them). Where there is a will, there is a way!
How interesting Fran – being as far north as we are, no citrus survives our winters, so I am always jealous of those who can grow their own!
I liked the idea of adding oats to zucchini bread. I was intrigued with molasses and concerned with the amount. I followed the recipe except I added nuts. I wanted more protein since I planned on eating it for breakfast. When I make it again I will use no more than half the amount of molasses and more zucchini. The taste of molasses was a bit overpowering.