For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup.
Recipe information
Yield
Makes two 8 1/2x4 1/2" loaves Servings
Ingredients
1
3
1
1¼
½
1
3
1½
1
1
½
¼
3½
1¼
3
Preparation
Step 1
Preheat oven to 350°. Spray two 8 1/2x4 1/2" loaf pans with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. If using, spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8–10 minutes; let cool, then coarsely chop.
Step 2
Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth. Whisk flour, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry). Fold in zucchini, walnuts, and 1 cup oats. Scrape batter into prepared pans.
Step 3
Toss raw sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pans to a wire rack and let bread cool in pans 30 minutes; turn out bread onto rack and let cool completely.
Step 4
DO AHEAD: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature.
Leave a Review
Reviews (794)
Back to TopFantastic recipe! I’ve been using with yellow squash this year and add extra so closer to 4 C. 1C sugar total is plenty sweet without tasting like cake. Swap 1C reg flour for 1 C whole wheat. Another swap of 1/2C oil for 1/2C plain yogurt. 1/4t cardamom adds nice flavor. Makes 12 muffins with enough batter leftover for a smaller loaf. Very forgiving and somehow always delicious.
Anonymous
TX
9/7/2022
Over 800 calories per serving, 49g Fat, 70mg cholesterol ... no wonder it tastes good
Anonymous
wisconsin
8/21/2021
Delicious! I squeeze the water out of my zucchini just a bit before adding it to the mixture. ❤️
Anonymous
fort collins, Co
7/18/2021
This was excellent, the best Zucchini bread I've ever made! I didn't change a thing, it was not too sweet, it was perfect exactly as written. I especially love the oatmeal in the recipe for extra nutrition & less guilt! Thank you so much for this recipe, I will make this exclusively from now on.
SKY
KY
7/1/2021
Very good and very simple. I used only 1 cup of sugar to cut the sweetness (personal preference) and substituted dark brown sugar instead of light brown (because that's all I had!). So delicious. Highly recommend.
Emily Jeffcott
Pensacola, Florida
7/21/2020
Delicious way to use summer’s zucchini bounty. After making a few batches, I tinkered with it, reducing to 1-1/4 C sugar total, salt to 1-1/4 t (extra 1/4 t was too salty for my taste), and adding 1/4 t ground ginger. Oats in batter and sprinkled on top give this recipe an edge over other recipes I’ve used. Thank you BA!
Anonymous
TX
7/3/2020
This is a delicious and simple zucchini bread! I love the addition of oats because they add a lovely texture to the finished loaf. I did as the recipe suggested and used only 1 cup of sugar for a slightly more breakfast-friendly sweetness level. The slices even take well to toasting and are perfect with my afternoon cup of tea.
Los Angeles
4/24/2020