Whole-wheat and oatmeal zucchini bread from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 50) by Ken Haedrich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute quick-cooking oats for old-fashioned oats, olive oil for vegetable oil, and lemons for oranges.

  • TrishaCP on July 14, 2020

    This is a good zucchini bread. I used all white whole wheat flour, and subbed toasted oat flour for the whole oats (COVID baking). I think these subs made the bread a bit dry- we will see on days two and three. The flavor with the cinnamon is nice.

  • Zosia on June 27, 2020

    This was a very tasty loaf that was dense but fine-crumbed and tender.

  • sosayi on February 19, 2019

    I used lemon zest and olive oil, to mimic my favorite zucchini bread (from A Boat, a Whale, and a Walrus). I wanted to try this one, though, as it includes whole wheat flour and oats. A very good bread. Not sure I like the addition of oatmeal, from a textural standpoint, but moist and delicious.

  • Kmatazz on July 16, 2017

    I used orange zest and it was fabulous. One large zucchini for the 2 cups (8 inches). Will make again! I used sunflower oil, but I am thinking olive oil would also work.

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