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