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Zucchini Oat Bread - Tomato Envy : Tomato Envy

Zucchini Oat Bread

August 17, 2016 | By | Reply More

zucchini oat bread

Do you know people who consider zucchini bread to be almost as good as eating the vegetable itself? I do. I know people that use this sweet bread as a way to disguise zucchini so their kids will eat it. That’s all ridiculous. Let’s just call zucchini bread what it is: cake.

Zucchini bread of course tastes nothing like zucchini, but all that shredded squash adds incredible moisture to the finished bread. And yes, it adds a little fiber too. If you grow zucchini in your garden, you need a recipe for this bread. Summer squash and zucchini plants are known for being prolific yielders, often pumping out zucchini way faster than you – and all your neighbors an co-workers – can eat it. One valuable way to make the most of your bounty is to bake it into a hearty bread you can freeze for later.

Mr. President loves to eat something sweet – pound cake, crumb cake, chocolate croissants – for breakfast. Me, not so much. But, this bread is the exception. I backed off on the sugar in this Bon Appetit recipe so it’s just sweet enough to taste zucchini oat breadgreat with my black coffee. I’ve replaced the vegetable oil (ewwwww!) with coconut oil, too. And, once you add all the rolled oats and toasted walnuts, you have something that almost feels virtuous and freezes beautifully.

I’m growing this lovely summer squash this year called Tondo Scuro Di Piacenza. It grows more like a huge bush instead of a wandering vine and produces perfect round, mild squash that can be used just as you would use zucchini. Every week, I go to my garden and part the leaves and prickly stems to search for the green orbs hiding among them. I have to carefully saw through the stem of the squash with a serrated knife to separate them from the plant. So far, in mid-August, the plant shows little signs of slowing down and no evidence of the powdery mildew my cucurbits eventually succumb to.

zucchini oat breadIngredients (makes two 8 1/2 x 4 1/2-inch loaves)

Softened unsalted butter, for pans

3 large eggs, room temperature

1 cup melted coconut oil

1 cup granulated cane sugar

1/2 cup packed light brown sugar

1 tablespoon vanilla extract

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon freshly ground nutmeg

3 1/2 cups coarsely grated zucchini

1 1/4 cups old-fashioned rolled oats, divided

1 cup walnuts, toasted in a dry skillet and coarsely chopped

3 tablespoons turbinado or demerara sugar

zucchini oat breadStep one:

Softened unsalted butter, for pans

3 large eggs, room temperature

1 cup melted coconut oil

1 cup granulated cane sugar

1/2 cup packed light brown sugar

1 tablespoon vanilla extract

Preheat your oven to 350°. Prepare two 8 1/2 x 4 1/2-inch loaf pans by greasing them generously with the softened butter. Set aside.

In a medium bowl, whisk together the eggs, coconut oil, cane sugar, brown sugar and vanilla extract until smooth.

Step two:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon freshly ground nutmeg

3 1/2 cups coarsely grated zucchini

1 cup old-fashioned rolled oats

1 cup walnuts, toasted in a dry skillet and coarsely chopped

zucchini oat breadIn a large bowl, whisk together flour, salt, cinnamon, baking soda, baking powder and nutmeg. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir to incorporate the dry ingredients – the batter will seem very dry at this point. Now, stir in the grated zucchini, one cup of the oats and the walnuts. Divide the thick batter equally between the two loaf pans.

Step three:

1/4 cups old-fashioned rolled oats

3 tablespoons turbinado or demerara sugar

In a small bowl, combine the remaining oats with the raw sugar. Sprinkle the sugary oats over the batter and bake the loaves until a toothpick inserted into the center comes out clean. For me, this took about 80 minutes. Ovens vary, so keep an eye on your bread.

Cool the bread in the pans for at least 30 minutes before removing. We always enjoy one loaf right away and freeze one for later wrapped tightly in plastic.

 

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Category: Breakfast, Food, General, Recipes, Summer

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