Zucchini-Oat Bread

Ingredients

• 1 1/2 cups sugar
• 2 1/4 teaspoons ground cinnamon
• 1 teaspoon nutmeg
• 2 1/2 cups all-purpose flour
• 1 cup rolled oat
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3 eggs
• 1 cup applesauce
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla
• 2 cups shredded unpeeled zucchini
• 1 cup chopped walnuts

Directions

1. 1

   Preheat oven to 350°F Lightly coat a 9x5x3 inch loaf pan with cooking spray; set aside.

2. 2

   After shredding zucchini, be sure to drain excess liquid. I do this in my hand or in a strainer.

3. 3

   Combine 1 tablespoon of the sugar and 1/4 tsp of the cinnamon; set aside.

4. 4

   Combine flour, oats, baking powder, salt, baking soda, and cinnamon and nutmeg; set aside.

5. 5

   In a large mixing bowl beat eggs with electic mixer on medium speed for 2 minutes or until foamy.

6. 6

   Add remaining sugar, the applesauce, butter and vanilla. Greadually add the flour mixture.

7. 7

   Beating on low speed just until combined, stir in zucchini, and nuts. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.

8. 8

   Bake for 1 hour 20 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes.

9. 9

   Remove from pan. Cool completely on rack. Wrap and store several hours before slicing.