Oatmeal zucchini bread is a tender and chewy quick bread that's filled with shredded zucchini, oats, and warm spices. It makes a great breakfast paired with a cup of morning coffee.
Looking for a new quick bread recipe to serve for breakfast? Give oatmeal zucchini bread a try. It's lightly sweetened and pairs perfectly with your morning coffee.
This recipe is similar to my Amish zucchini bread but instead of walnuts and raisins, it's filled with old fashioned oats. Oats add a chewy, tender texture that you're going to love!
Serve oatmeal zucchini bread for breakfast with some fresh fruit and bacon. It also makes a great after school snack!
Ingredients and substitutions
- Zucchini - You'll need 1 ½ cups of finely grated zucchini for this recipe. Do not drain or squeeze the liquid from your zucchini, this liquid adds moisture to your bread. Shredded zucchini should be lightly packed into your measuring cup. For this recipe, you'll need about 1 to 1 ½ medium zucchinis.
- Sugar - Granulated sugar adds sweetness and moisture to the bread, and brown sugar adds a bit of caramelized flavor. As written, this bread turns out lightly sweetened. You can add an extra ¼ cup of granulated sugar if you'd like a sweeter bread.
- Oil - Adds moisture to the bread. I don't recommend reducing it or omitting it from the recipe.
- Eggs - Add structure and moisture to the bread.
- Vanilla extract - Adds depth of flavor to your bread.
- Flour - Adds structure to your bread and balances with the wet ingredients. I have not tested this recipe with other types of flours so I don't suggest making any substitutions. Baking is an exact science. Altering main ingredients can change the density and texture of your bread. If you have a different type of flour, then search for a recipe that includes the flour that you'd like to use.
- Oats - Old fashioned oats add chewy texture to the bread and help balance with the wet ingredients. Quick cooking oats will also work, but will add less noticeable texture since they're thinner and powdery.
- Leavening agents - This recipe uses both baking soda and baking powder. They cannot be substituted for one another - you'll need both to get the proper amount of lift.
- Salt - Enhances the flavors of the other ingredients without making your bread "salty". I don't recommend omitting the salt in this recipe.
- Spices - Cinnamon and nutmeg add a warm, cozy flavor to the bread.
Tips and tricks
Oat topping - Reserve two tablespoons of your measured oats to sprinkle on top before baking.
Shredding zucchini for bread - I recommend using the small side of a box grater to grate zucchini for baked goods. Finely grated zucchini melts seamlessly into the batter when baked with the only sign of zucchini being the tiny green flecks. The large side of a box grater also works but adds a noticeable texture to your baked bread. Here's the box grater I use: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your bread can turn out tough. Instead, use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes one 9x5 loaf of zucchini bread. These are the pans I use for all my zucchini bread recipes: Farberware Loaf Pan 9x5, Set of 2
Storage
Oatmeal zucchini bread can be stored at room temperature for 3 to 4 days in a tightly sealed container.
Zucchini bread can be frozen for up to 6 months in a tightly sealed, freezer-safe container. To thaw a whole loaf, place on the countertop for up to 3 hours to bring to room temperature. Single slices will thaw in about 1 hour or less.
See my full post for more information: How To Store Zucchini Bread
Frequently asked questions
No, this recipe was developed to use a combination of oats and all-purpose flour for the proper structure and texture. Using all oats will result in an unstable bread that doesn't rise properly when baked.
No, there's no need to peel your zucchini before shredding it for zucchini bread. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your bread is baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the bread.
No, do not squeeze the liquid from your zucchini. For this particular recipe we're utilizing the liquid in the zucchini to thin the batter slightly and add moisture to the bread.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
Troubleshooting
If your baked zucchini bread turned out soggy or sinking in the center, then it was either underbaked or had too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your bread turns out perfectly baked and moist, not wet or soggy.
Dry baked goods can happen for several reasons. Either your bread was overbaked, too many dry ingredients (like flour) were added to the recipe, or the moisture-adding ingredients (eggs, sugar, oil, zucchini) were reduced.
Bland baked goods can happen for a few reasons. Omitting the salt, reducing the sugar, or adding too much flour can cause your bread to turn out bland. Salt enhances the flavors of the other ingredients - it's not there to make your bread "salty". Measure flour accurately by weighing it using the gram measurements listed in the recipe card. If you don't have a scale, use the spoon and level method. Gently spoon flour into a measuring cup, then level off the top with a knife. Scooping flour with a measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. Decreasing the listed sugar can also make your bread turn out bland (and sometimes dry).
📖 Recipe
Oatmeal Zucchini Bread
Ingredients
- 1.5 cups (220 g) finely grated zucchini, do not drain liquid out
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup (89 g) old-fashioned oats, divided
Instructions
- Preheat oven to 350℉. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (with liquid - do not squeeze out), brown sugar, granulated sugar, vegetable oil, eggs, and vanilla. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add to wet ingredients and stir until just combined.
- Reserve 2 tablespoons of oats to use as a topping, then add remaining oats to the batter and stir to incorporate.
- Pour into prepared loaf pan. Sprinkle reserved oats on top. Bake for about 48 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- There's no need to peel the skin off your zucchini, and no need to drain any liquid from your shredded zucchini. The recipe is written to include this liquid.
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