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Zucchini-Oat Bread

Source of Recipe


Better Homes and Gardens



List of Ingredients



• Nonstick cooking spray
  
• 1½ cups sugar
  
• 2¼ tsp ground cinnamon
  
• 2½ cups all-purpose flour
  
• 1 cup rolled oats
  
• 1 tsp baking powder
  
• ¾ tsp salt
  
• ½ tsp baking soda
  
• 3 eggs
  
• 1 cup applesauce
  
• ¼ cup butter, melted
  
• 1 tsp vanilla
  
• 2 cups shredded, unpeeled zucchini
  
• 1 cup chopped walnuts or pecans
  
• ¾ cup raisins
  






Instructions



1. Preheat oven to 350° F. Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside. Combine 1 tablespooon of the sugar and ¼ teaspoon of the cinnamon; set aside.
   
   
2. Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl, beat eggs with electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
   
   
3. Bake for 1 hour and 20 minutes, or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing.
   
   Makes 16 slices.