Zucchini Bread With Oats

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water is cost-effective.

Preheat oven to 350°F. Spray one 9 X5 loaf pan with oil and dust with flour.

Grate the zucchini and measure 3 cups, unpacked. Chop the pistachios coarsely.

Sift the flour, cinnamon, salt, and baking powder together. Mix in the oats and chopped pistachios.

In another bowl beat the eggs well. Add the oil and sugar and beat until the mix feels thickened and increases in volume slightly. Add half the dry mix to this and fold in gently. Add the grated zucchini and fold in. Finally, fold in the remaining flour mix.

Transfer the batter to the prepared pans and spread the topping evenly on top.

Bake at 350 °F for about 60 minutes or until a toothpick inserted in the center of the loaf comes out dry.

Cool in pan for 5 minutes. Transfer to a cooling rack and cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens