Whole Wheat & Oat Zucchini Bread

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More zucchini bread you say? Yes! We haven’t tired of it- it’s so moist and delicious. This Bon Appetit version was unique because of the addition of old-fashioned oats. I modified the recipe to use whole wheat flour and to incorporate chocolate chips. Fabulous for a special breakfast or snack.

Yield: 2 standard loaves

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  • Non-stick vegetable oil spray
  • 1 cup semi-sweet chocolate chips or walnuts (optional)
  • 3 large eggs
  • 1 cup vegetable oil
  • 1¼ cups granulated sugar
  • ½ cup (packed) light brown sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour or whole wheat pastry flour
  • 1½ teaspoons coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon freshly grated nutmeg
  • 3½ cups coarsely grated zucchini (from about 1 lb. zucchini)
  • 1¼ cups old-fashioned rolled oats, divided
  • 3 tablespoons turbinado sugar
  1. Preheat oven to 350°. Spray two 8 1/2×4 1/2″ loaf pans with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. (I didn’t use the parchment paper and had no problems with sticking.)
  2. If using, spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8–10 minutes; let cool, then coarsely chop.
  3. Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth.
  4. Whisk flours, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry).
  5. Fold in zucchini, walnuts or chocolate chips (if using), and 1 cup oats. Scrape batter into prepared pans.
  6. Toss raw sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a tester inserted into the center comes out clean, about 50 minutes in a convection oven or up to 70–80 minutes in a standard oven. Transfer pans to a wire rack and let bread cool in pans 30 minutes; turn out bread onto rack and let cool completely.

 

Note: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

8 responses to “Whole Wheat & Oat Zucchini Bread

  1. This looks absolutely scrumptious.. I have been planning to bake something with Zuchini from the longest time, and now your post inspires me all the more…:)

  2. Yum! I’ve been looking for an alternative to me go-to chocolate zucchini bread recipe, I love that this one incorporates oats

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