There is nothing better than making quick bread with fresh zucchini straight out of your garden. And if you are a gardener or farmer's market shopper you will want to hope for lots of zucchini to freeze and enjoy making this bread during the winter months.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
1.5 cups pureed zucchini
2 cups oats
3/4 cup flour
1 cup brown sugar
2 1/2 teaspoons cinnamon3/4 cup butter, softened
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
Peel zucchini, shred or chunk and then place in food processor and puree. You can use finely shredded zucchini for this recipe but I just don't like the texture in my bread plus I believe the pureed zucchini makes it even more moist. Most times I make extra pureed zucchini to freeze for use at a later time.
Sift flour, salt, baking powder, soda, and cinnamon (I love Saigon Cinnamon) together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
Mix oats and flour together, add brown sugar and cinnamon mix thoroughly. Add softened butter and using a fork or pastry tool, cut the butter into the flour mixture until it forms pea-size balls. Put bread in the oven to bake and wait 10-15 minutes and then gently sprinkle on the strudel and lightly press into batter.
Bake for a total of 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Thanks for stopping by! Terri & Shawna
Recipe by +Terri Henkels
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