Zucchini Bread with Oats
|Non-stick vegetable oil spray||1 cup walnuts (optional)|
|3 large eggs||1 cup vegetable oil|
|1 1/4 cups granulated sugar||1/2 cup (packed) light brown sugar|
|1 Tbs. vanilla extract||3 cups all-purpose flour|
|1 1/2 tsp. kosher salt||1 tsp. ground cinnamon|
|1 tsp. baking soda||1/2 tsp. baking powder|
|1/2 tsp. freshly grated nutmeg||3 1/2 cups coarsely grated zucchini (from about 1 lb)|
|1 1/4 cup old fashioned rolled oats, divided||3 Tbs. raw sugar|
Preheat oven to 350. Spray two 8 1/2" x 4 1/2" pans with nonstick spray and line with parchment paper, leaving a generaous overhang on the long sides. If using, spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8-10 minutes; let cool, then coarsely chop.
Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth. Whisk flour, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry).
Fold in zucchini, walnuts, and 1 cup of oats. Scrap batter into prepared pans. Toss raw sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a toothpick inserted into the center comes out clean, 70-80 minutes. Transfer pans to a wire rack and let cool completely.
From Bon Appetit