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
- 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
- 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.)
- If using, spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8–10 minutes; let cool, then coarsely chop.
- Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth.
- 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).
- Fold in zucchini, walnuts or chocolate chips (if using), and 1 cup oats. Scrape batter into prepared pans.
- 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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