Our growing season is winding down very rapidly here in NY. We are waiting for a bit of colder weather to sweeten up the Brussels Sprouts, and we are still getting peppers. There is a row of late beans that may or may not have time to produce anything, as well as some beets in the ground yet, though I’m not sure they are actually growing still. But – we are still getting some nice zucchinis from one plant that was planted quite late. 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. If I were tempted to pick up some at the grocery store in January though, this is probably what I would do with them. This bread is rich and moist and has a delightfully warm spicy little kick.
Preheat the oven to 350 degrees.
Grate enough zucchini to measure 2 cups
Mix in 1 teaspoon kosher salt
And 1 cup regular oats, and let sit for about 30 minutes. This will draw some of the moisture from the squash and allow the oats to absorb it, which will soften them up a bit.
In another bowl, whisk together:
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
I apologize, because I seem to be missing a photo of the combining of the wet ingredients. I managed to forget it, apparently. In any case, to the zucchini and oats, add:
3/4 cup dark molasses
3 eggs, slightly beaten
1/2 cup vegetable oil
2 teaspoon vanilla
1 tablespoon freshly grated ginger
1 tablespoon lemon zest
Mix the wet ingredients into the dry mixture, until combined. Divide evenly between 2 greased 5 x 8 bread pansBake for about 45 to 55 minutes, rotating pans half way through. A toothpick inserted near the center should come out clean. Remove from pans and cool on a wire rack.
You will want to make this again and again – the flavors will warm even the coldest fall mornings.
Cut into nice thick slices and enjoy with butter. It is also really good toasted.
I love zucchini bread so adding oats makes sense to me – great recipe
Never thought of adding oats to the bread. Great idea.
Wonderful!
Where’s the chocolate?!? : ) … I’ve been having fun with Zucchini this year. I love your photo of it. I made baked Zucchini Margaritte the other night. It was awesome!
Love this bread!
Aiii, if I had zucchini in the house, I’d be baking NOW. Love the idea of the oats softening with the zucchini!
oh yeah baby! I like this
That bread looks delicious! I loveee sweet treats too I’ve been a little hesitant to try zucchini in baking but I keep reading so many positive reviews about it. I’m just going to take the risk and make this bread!
I’m always craving for sweet! This is a great idea’ I’m learning new and unique ways of using zucchini these days.Thanks!
Now this looks fantastic and perfect for those cold mornings! Thanks for this great recipe!
Beautiful recipe! I really am going to make this tomorrow! Yum. I have a double dark chocolate zucchini bread post on my blog that I think you will love! Thanks for the recipe.
Dana Zia
Okay, here I am back again. I made this bread last night and I am hooked! It is so good! My new favorite. I did some minor adjustments. (you wouldn’t expect anything less no?) I added 1/4 teaspoon of cloves, 1/2 teaspoon of cardamon, and nutmeg. I used orange zest instead of lemon. I think next time, cause there WILL be a next time, I’ll add raisins too. I love how you mix the oats with the shredded zuc. Brilliant! Thank you so much. BTW love your pictures.
Dana – I love how you messed with this and made it fit your own taste. I think I wll try some raisins too – or maybe chopped dried apricots. Mmmmmmmmm!
The other day I mentioned zucchini bread to a coworker and she squinched her face and said it sounded gross. And all I could think was, MORE FOR ME!
Your recipe sounds grand and the photographs, as always, made my mouth water.
I cannot wait to try this – it looks very good!