Zucchini Breakfast Bread

by: Ms. Whalen (Occupational Therapist)

I am always looking for new and interesting ways to use fresh produce. I found this recipe on line and tried it out. It was amazing and very simple. My extended family loves to get together and eat, and I tend to be more of the cook than the baker. This bread was my ticket into the world of the bakers, and so easy!  

Source: www.foodandwine.com, Paige Grandjean


2 Tablespoons salted butter, softened
1/4 cup turbinado sugar
1 1/2 cups all purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
2 large eggs
1 grated unpeeled large zucchini
1 cup granulated sugar
1/2 cup canola oil (I used light olive oil)
1 1/2 teaspoons vanilla extract
1 teaspoon orange zest
3/4 cup chopped pecans ( I used walnuts)
1/2 cup plus 1 1/2 Tablespoons old fashioned rolled oats divided

Recipe Steps

  1. Preheat oven to 350 degrees. Grease a loaf pan with 2 Tablespoons of butter and coat with turbinado sugar
  2. Whisk flour, cinnamon, salt, baking powder, baking soda and allspice in a medium bowl and set aside.
  3. Whisk eggs in a large bowl until pale and foamy.
  4. Add zucchini, granulated sugar, oil, vanilla, and orange zest. Whisk to combine.
  5. Add flour mixture, whisk until just incorporated.
  6. Stir in nuts and 1/2 cup of oats
  7. Pour into prepared pan, smooth top and sprinkle with remaining oats
  8. Bake until golden brown, about 55 minutes to 1 hour. Wooden pick inserted into center will be clean
  9. Cool on wire rack in pan 15 minutes and out of pan about an hour