Recipe adapted from Taste of Home
I don’t have a garden. Mainly because until recently I have not eaten many vegetables. And also because I fear being able to keep house plants alive and in decent condition, let alone vegetables. Then there is also the fact that I get really excited about maintaining our yard and landscaping for about two weeks in spring and after that could usually care less (that’s what I have a husband for). I am thinking about trying one of those”garden in a box” things next year to see how it goes, but for now I am completely comfortable receiving gifts from other people’s gardens!
Some of our good friends just started their garden this summer, and when they came to visit a few weeks ago I asked if they wouldn’t mind bringing me a cucumber and a zucchini. What I got was a massive cucumber and two GIANT zucchinis! I really wish I would have taken a picture just to show you all that I am not exaggerating, and to prove that these things were as big as my arm! I had to give one of them to a coworker, and then I started on making multiple loaves of zucchini bread!
I had never made my own zucchini bread before, so I set out to find a recipe with a little flair to it. Honestly, if you put the word cinnamon in front of anything I am bound to try it so I didn’t have to search very long.I was perfectly content to make cinnamon zucchini bread, until I thought, hey, I like oatmeal with cinnamon so why not add some of that too. Because of the spices this is a perfect recipe for early fall. It also uses half oil and half applesauce, plus egg whites, making it more waistline friendly as well. Enjoy!
Cinnamon Oatmeal Zucchini Bread
3/4 cup sugar
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
2 egg whites
1 tsp vanilla
1 1/2 cups flour
1 1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp baking soda
1 1/4 cup peeled, shredded zucchini
1/2 cup quick cooking oats
Preheat oven to 350 degrees. In a medium sized bowl beat together the sugar, applesauce, vegetable oil, egg whites and vanilla. In a separate bowl combine the flour, cinnamon, baking powder, salt, nutmeg, and baking soda. Slowly combine into liquid mixture. Add in zucchini and oats. Pour batter into a greased loaf pan. Bake for 50-60 minutes, or until toothpick inserted into center comes out clean.