While most of you are busy creating deliciously crazy desserts with some of my most favorite summer fruits, I’ve been busying myself in the kitchen trying to make good use of our garden veggies.
So far, we’ve had fresh spinach salads, I have packaged frenched yellow beans, grated zucchini, and diced green and purple peppers for the freezer. I’ve made sweet refrigerator pickles and preserved 4 quarts and 2 pints of dill pickles, and I still have a quart of sweet banana peppers that I have to do something with. And if that’s not enough, I made a chocolate zucchini cake, and of course, this deliciously moist zucchini bread. Our garden is bountiful and I’m thankful.
This bread is awesome. It’s not overly sweet and it’s super moist. The oatmeal in it makes it slightly hearty and will leave you wanting just one more slice. If you have an abundance of zucchini and you’re asking yourself what to do with it; this is the answer!
Quick Zucchini Oatmeal Bread
2 c. grated zucchini
1/2 c. brown sugar
1/2 c. granulated sugar
2/3 c. olive oil
2 eggs, beaten
1/2 tbsp. vanilla extract
1 tsp. cinnamon
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
1 1/2 c. all-purpose flour
1/2 c. old-fashioned oatmeal
(Makes 4 mini loaves)
Grease mini loaf pans. Preheat oven to 325 degrees.
In a large bowl, add all ingredients except flour and oatmeal; mix with electric mixer. Stir in flour and oatmeal and beat on medium speed until all ingredients are completely blended. Pour batter into prepared pans. Bake for about 30 minutes, or until toothpick inserted into the center comes out clean.
Cool completely in pans before removing.
Do you have a garden? Or, do you give the farmers market your business?
THE JOY OF CAKING 
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Oh I haven’t had a good zucchini bread in a long time, Eileen! And this oatmeal zucchini bread is something I have to try real soon. I bet it’s so sweet and so moist! : )
Oh Eileen…what a wonderful way to celebrate summer’s bounty. This looks perfect…and would go so well with a cup of tea. Thank you for sharing!!
Monet, If I was in Denver I’d drop over with a loaf of this for you and Ryan to share in celebration of little Lucy!
I love baking with oats and zucchini, and your bread looks perfect, Eileen! Lovely for breakfast or snacks. Thanks for sharing!
Georgia, I have been on an oatmeal kick lately. Just getting ready to post an oatmeal cake recipe. Maybe it’s because it’s starting to feel a little more like fall than summer here?
It’s lunch time and I’m in the waiting room of my dermatologist’s office…and my stomach just growled seeing your photo of the buttered slice of zucchini bread. It looks fantastic!!!
I know the feeling Liz (every time) I stop over at your blog in fact 🙂
I know the feeling Liz (every time) I stop over at your blog in fact 🙂
This looks so yummy! I have a question, what kind of oats do you use? I was thinking McCann’s, but didn’t know if the Quaker type would work, too. I’m not much of a baker (not for lack of trying, merely from lack of success), but this just looks too good to not try!!
Emily, I used Quaker Old-Fashioned Oats. They are my favorite. Any old-fashioned oatmeal should do the trick. They are thick and hearty compared to the quick cooking oats which are more processed.
I may have to buy zucchini just to make this. You must have two green thumbs with that kind of bounty!
Your zucchini bread looks delicious! I love how moist and not-too-sweet it is. Next time I have an abundance of zucchini, I’ll try out this recipe. Thanks for sharing!
I love that you are using up your veggies, then I can see fun recipe ideas to use with my extra veggies! Your bread looks so moist and delicious! Hugs, Twrra