Zucchini Oatmeal Bread

Zucchini Oatmeal Bread! (see recipe below)

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What’s that you say? Am I eating breakfast again?

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Well yes, I guess I technically am. But it’s lunch. Winking smile

I was actually really craving eggs for breakfast this morning, but couldn’t manage to have anything with any sort of heat to it. On Friday evening, I was lucky enough to get my hands on another batch of Kathryn’s chickens’ eggs and have been dying to have some ever since. They’re seriously just so good.

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So for lunch, I decided to make myself a scramble with 2 whole eggs, diced tomatoes, fresh basil, and provolone cheese.

On the side, I had another piece of Zucchini Oatmeal Bread topped with peanut butter.

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I’ll tell ya…I’m totally lovin’ on this stuff.

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(I made sure to eat both edge pieces yesterday while they were still warm and crispy) Winking smile

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I’m so thankful that Christina shared this recipe with me. She said that it came from her mom, which she slightly adapted, and then she passed it on to me. Then I slightly adapted her version…

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And now I’m passing it on to all of you!

So far, it’s been great topped with honey butter, cinnamon cream cheese, and peanut butter.

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It’s a winner.

Comments

  1. Christina says

    I have a quick question on your recipe. I just ran out of whole wheat flour but do have regular… would the measurements be the same? Also do you have to use “quick” oats? can I use the old fashioned oats? Looks delicious!!

    • Courtney says

      I would say to sub whatever flour you have and that should be fine (the original recipe called for 2 cups of all purpose, I believe). And old fashioned oats will be fine, they’ll just give your bread a bit heartier texture. :)

      • Annie says

        I will probably use white whole wheat for both cups… That’s about the only flour I use anymore. Glad to know that we can use ol fashion oats – much healthier. Thanks so much for a recipe that uses applesauce! Can’t wait to try this!

  2. @pluvk says

    Believe it or not, I’ve never tried zucchini bread before! I may have to add this to my recipe rotation. And I’ll definitely eat the ends first!!

  3. says

    Well, I’m thinking I’m especially lucky that I just bought 3 huge zucchini, my neighbour brought me over 4 home grown zucchinis, and my mom gave me another 3. I am set. This looks wonderful!

  4. Kate says

    I made this yesterday using my giant zucchinisfrom our garden and it is delicious!!! Every recipe I have tried from your site so far has not disappointed. My husband is seriously in love with the buffalo chicken pasta. Thanks for sharing!!!

  5. Jennifer says

    I made this yesterday and realized it was missing something, just kind of plain, though I know it should be great; then it hit me SALT! Is there a reason the recipe is salt free? Made this again tonight with 1/2 tsp salt and TERRIFIC! Love that it uses so much zucchini. I always try to pick my zukes small for pastas and shaved for salads, but I inevitably miss one or two only to discover some giant behemoth of a zuke hiding in the shadows to the left…

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