Jenn’s Zucchini Oatmeal Bread

 In

Jenn's Zucchini Oatmeal Bread

Yields1 Serving
 1 cup all-purpose flour
  ½ tsp baking powder
  ½ cup whole wheat or all-purpose flour
  1 cup old-fashioned oatmeal
  ½ cup dark or light brown sugar
  2 eggs
  1/3 cup sugar
  1/3 cup canola oil
  1 ½ tsp ground cinnamon
  2 tsp vanilla extract 1 tsp baking soda
  2 cups shredded zucchini
  Optional: Add ½-1 cup golden raisins and walnuts
1

In a large bowl, combine the flours, brown sugar, sugar, cinnamon, baking soda, and baking powder. Stir in the oatmeal.

2

In a small bowl, whisk together the eggs, oil, and vanilla. Make a well in the center of the flour mixture and pour in the egg mixture; stir lightly. Stir in the zucchini. Do not over mix.

3

Transfer the batter to a nonstick 9 x 5 x 3-inch loaf pan coated with nonstick cooking spray. Bake for 40-45 minutes at 350° or until a toothpick inserted in the center comes out clean.

Ingredients

 1 cup all-purpose flour
  ½ tsp baking powder
  ½ cup whole wheat or all-purpose flour
  1 cup old-fashioned oatmeal
  ½ cup dark or light brown sugar
  2 eggs
  1/3 cup sugar
  1/3 cup canola oil
  1 ½ tsp ground cinnamon
  2 tsp vanilla extract 1 tsp baking soda
  2 cups shredded zucchini
  Optional: Add ½-1 cup golden raisins and walnuts

Directions

1

In a large bowl, combine the flours, brown sugar, sugar, cinnamon, baking soda, and baking powder. Stir in the oatmeal.

2

In a small bowl, whisk together the eggs, oil, and vanilla. Make a well in the center of the flour mixture and pour in the egg mixture; stir lightly. Stir in the zucchini. Do not over mix.

3

Transfer the batter to a nonstick 9 x 5 x 3-inch loaf pan coated with nonstick cooking spray. Bake for 40-45 minutes at 350° or until a toothpick inserted in the center comes out clean.

Notes

Jenn’s Zucchini Oatmeal Bread