Zucchini-oat Bread

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 16
• 1 1/2 cups sugar
• 2 1/4 teaspoons ground cinnamon
• 1 teaspoon nutmeg
• 2 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3 eggs
• 1 cup applesauce
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla
• 2 cups shredded unpeeled zucchini
• 1 cup chopped walnuts

Recipe

• 1 preheat oven to 350°f lightly coat a 9x5x3 inch loaf pan with cooking spray; set aside.
• 2 after shredding zucchini, be sure to drain excess liquid. i do this in my hand or in a strainer.
• 3 combine 1 tablespoon of the sugar and 1/4 tsp of the cinnamon; set aside.
• 4 combine flour, oats, baking powder, salt, baking soda, and cinnamon and nutmeg; set aside.
• 5 in a large mixing bowl beat eggs with electic mixer on medium speed for 2 minutes or until foamy.
• 6 add remaining sugar, the applesauce, butter and vanilla. greadually add the flour mixture.
• 7 beating on low speed just until combined, stir in zucchini, and nuts. spoon into prepared pan. sprinkle with sugar-cinnamon mixture.
• 8 bake for 1 hour 20 minutes or until a wooden pick inserted near center comes out clean. cool in pan on wire rack for 10 minutes.
• 9 remove from pan. cool completely on rack. wrap and store several hours before slicing.