Zucchini-Oat Bread

Making several batches of this quick bread is a great way to use up some of that plentifulzucchini crop that you might have in the garden. Applesauce and butter add moistness to this delicious bread. Raisins and chopped nuts also figure prominently in this recipe. After baking, top the bread with a mixture of cinnamon and sugar for an added boost of flavor.

Ingredients

• Nonstick cooking spray
• 1-1/2 cups sugar
• 2-1/4 tsp. ground cinnamon
• 2-1/2 cups all-purpose flour
• 1 cup rolled oats
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 3 eggs
• 1 cup applesauce
• 1/4 cup butter, melted
• 1 tsp. vanilla
• 2 cups shredded, unpeeled zucchini
• 1 cup chopped walnuts or pecans
• 3/4 cup raisins

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside. Combine 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon; set aside. Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts, and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
2. Bake for 1 hour and 20 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Makes 16 slices.

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