Oatmeal Zucchini Loaf

In the South Arm Cooking Club for Seniors, we sometimes made extra food for the seniors to take home. This is a hearty and healthful bread for breakfast. It is dense and solid.


This recipe is a great recipe to use up the zucchini from the garden. It is a good way to sneak in some vegetables for family with kids who claim that they are allergic to vegetables.

This is a very hearty bread full of goodness from the roll oats, nuts, zucchini and cranberries.


  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup quick rolled oats
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1 1/2 cups brown sugar
  • 1 cup unsweetened applesauce
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups shredded, unpeeled zucchini
  • 1 cup chopped walnuts
  • 3/4 cup sweetened dried cranberries
  • turbinado sugar for sprinkling (optional)


Source: Marian



Use the wrapper of butter to grease the pan or spray a 9 x 5 x 3 inch loaf pan with baking spray.

Preheat oven to 350F.

Minoo brought an interesting loaf pan. I was told she bought it during a workshop. Do you know where can we find such loaf pan?

Oatmeal-Zucchini-Loaf-10In a medium-sized bowl, combine the flour, oats, baking powder, salt and baking soda; set aside.
Oatmeal-Zucchini-Loaf-11In a large mixing bowl, whisk eggs for 2 minutes or until foamy.
Oatmeal-Zucchini-Loaf-12Add butter, applesauce, vanilla and brown sugar and whisk until smooth.
Oatmeal-Zucchini-Loaf-15Gradually add the flour mixture, stirring just until combined.
Oatmeal-Zucchini-Loaf-1Fold in zucchini, nuts and dried fruit.
Oatmeal-Zucchini-Loaf-4Pour into prepared pan and sprinkle with turbinado sugar.

Bake for 1 hour and 20 minutes (depending on the pan you used) or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack.

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