Recipe courtesy of Bill Jamison and Cheryl Alters-Jamison
Save Recipe Print
Yield:
Makes 1 large loaf, serving 8

Ingredients

Directions

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.

Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.

Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.

Cook's Note

Brown-Sugar Carrot Bread: Replace the zucchini with 2 cups grated carrot. Because the carrots are a little starchier, reduce the oats to 3/4 cup.

My Private Notes

Add a Note
More from:

Labor Day

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Apple Brown Betty

Recipe courtesy of Gale Gand

Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories