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Savor the goodness of this moist and flavorful Zucchini Oatmeal Bread, blending shredded zucchini with sweet maple syrup and aromatic cinnamon, a delightful and nutritious addition to any meal or snack time!
Ingredients For Oatmeal Zucchini Bread
- Shredded zucchini
- Unsweetened milk (almond, oat, or regular milk)
- Melted butter (regular or vegan)
- Maple syrup
- Baking powder
- Baking soda
- Vanilla extract
- Ground cinnamon
- Quick oats
- Regular or gluten-free all-purpose flour
Instructions For Oatmeal Zucchini Bread
Step 1 - Preheat Oven and Prepare Pan: Preheat the oven to 375°F and grease a 9x5 inch loaf pan with non-stick cooking spray.
Step 2 - Mix Wet Ingredients: In a large bowl, combine shredded zucchini, unsweetened milk, melted butter, maple syrup, vanilla extract, and ground cinnamon.
Step 3 - Incorporate Dry Ingredients: Add baking powder, baking soda, quick oats, and all-purpose flour to the wet mixture. Mix until a smooth batter forms.
Step 4 - Bake the Bread: Transfer the batter into the greased loaf pan and bake for about 40-45 minutes, or until the loaf is golden and cooked through. Test the center with a toothpick to ensure it's done.
Step 5 - Serve and Enjoy: Serve the Zucchini Oatmeal Bread warm, optionally spread with vegan butter and drizzled with additional maple syrup for extra sweetness.
Frequently Asked Questions
How do I store leftover zucchini bread?
To properly store Zucchini Oatmeal Bread:
Cool Completely: Allow the bread to cool completely to room temperature after baking.
Wrap or Containerize: Once cooled, wrap the bread tightly in plastic wrap or aluminum foil, or transfer it to an airtight container.
Refrigerate or Freeze: If you plan to consume the bread within a few days, store it in the refrigerator. For longer-term storage, you can freeze the wrapped bread. Ensure it's wrapped well to prevent freezer burn.
Label and Date: If freezing, label the package with the date to keep track of its freshness.
Thaw and Reheat (if frozen): When ready to enjoy the stored bread, thaw it overnight in the refrigerator if frozen. Reheat individual slices in the microwave or oven until warmed through, if desired.
Can I swap the zucchini out for something else?
Yes, you can substitute other ingredients for zucchini in the Zucchini Oatmeal Bread recipe. Here are some alternatives:
Carrots: Grated carrots can be used as a replacement for zucchini. They will add a slightly sweeter flavor and a vibrant color to the bread.
Apple: Finely grated apple can provide moisture and sweetness to the bread. It will also add a hint of fruity flavor.
Banana: Mashed ripe banana can serve as a substitute for zucchini. It will contribute natural sweetness and moisture to the bread, resulting in a denser texture.
Pumpkin: Canned pumpkin puree can be used as a replacement for zucchini. It will lend a subtle earthy flavor and a moist crumb to the bread.
Sweet Potato: Cooked and mashed sweet potato can be substituted for zucchini. It will impart a delicate sweetness and a soft texture to the bread.
Do you have an Oatmeal Banana Bread recipe?
We sure do! Click here for our Oatmeal Banana Bread recipe!
Zucchini Oatmeal Bread
Jillian Glenn
Delight in this wholesome Zucchini Oatmeal Bread, marrying the freshness of shredded zucchini with hearty oats and warm spices, creating a nourishing treat perfect for any time of day!
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Prep Time 10 minutes mins
Cook Time 45 minutes mins
Servings 12
Calories 161 kcal
Equipment
9x5 inch metal loaf pan
Large Mixing Bowl
fork or whisk for mixing
cheese grater
measuring cups and spoons
Ingredients
Oatmeal Zucchini Bread Ingredients
- ⅔ cup shredded zucchini
- 1 cup unsweetened milk almond, oat, or regular milk will work
- ¼ cup melted butter regular or vegan
- ½ cup maple syrup add an additional ¼ to ⅓ cup of maple syrup for added sweetness
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 1 cup quick oats
- 1 ½ cup regular or gluten-free all purpose flour
Instructions
Oatmeal Zucchini Bread Recipe Instructions
Preheat the oven to 375. Grease a 9x5 inch loaf pan with non-stick cooking spray.
In a large bowl, mix the shredded zucchini, almond or oat milk, maple syrup, baking powder, baking soda, vanilla, and cinnamon together. Then, add the quick oats and flour and mix until a batter forms.
Transfer the batter into the greased loaf pan and bake for about 40-45 minutes or until the loaf is golden and completely risen through the center. Test the center with a toothpick to make sure it’s done.
Serve warm, spread with a little vegan butter and drizzled with more maple syrup.
Nutrition
Serving: 1sliceCalories: 161kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 184mgPotassium: 115mgFiber: 1gSugar: 8gVitamin A: 174IUVitamin C: 1mgCalcium: 78mgIron: 1mg
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