Zucchini Oatmeal Bread/ Muffins |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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As I tweaked various recipes, I finally came up with this healthy, delicious version of my favorite zucchini bread. Even my picky kids love it! The extra loaf freezes well! Ingredients:
1/2 cup vegetable oil |
4 eggs (or vegan substitute or equivilant) |
1/3 cup water |
2 cups zucchini, shredded |
1 teaspoon lemon juice |
2 1/4 cups flour |
1 cup oats |
1 1/2 teaspoons salt |
1 teaspoon nutmeg |
2 teaspoons baking soda |
1 teaspoon cinnamon |
2 cups sugar |
1/2 cup brown sugar |
Directions:
1. Combine first five (wet) ingredients in a large bowl and set aside.
2. Combine dry ingredients and add to wet ingredients, mixing well.
3. Pour into 2 - 9x5 loaf pans (or 24 muffin tins) and bake at 350 for 50-60 minute or until a toothpick tests clean.
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