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This recipe was featured in Farmers Market.
Silvia Arnold | Rusk County EC
Zucchini bread is a classic way to use summer squash—and with good reason. “This has been a favorite of the family for years,” says Arnold. Make sure to use quick-cooking oats, which are chopped rolled oats, for this recipe. The oats will help absorb some of the moisture from the zucchini while also keeping the bread tender and delicious.
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups flour
1 cup quick oats
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
2 cups grated zucchini
1 cup chopped walnuts
1. Preheat oven to 350 degrees. Grease and flour two 8-by-4-inch loaf pans and set aside.
2. In a large bowl, whisk together eggs, sugar, oil and vanilla until well combined.
3. In a separate bowl, stir together flour, oats, cinnamon, baking soda, salt and baking powder. Stir into wet ingredients until no dry bits remain.
4. Stir in zucchini and walnuts, then divide batter between prepared pans.
5. Bake 1 hour, until a toothpick inserted into the center of each pan comes out clean.
Makes 2 loaves.