ZUCCHINI OAT BREAD RECIPES

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• Preheat oven to 325°F. Spray a 9x5-inch loaf pan with cooking spray.
• Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.
• Add chocolate chips and gently mix to combine.
• In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.
• Pour batter into the prepared 9x5-inch loaf pan. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.