Small-Batch Zucchini Oat Snack Bread
A cozy and easy small-batch zucchini oat snack bread that’s perfect for using up leftover zucchini and oats.
Servings: 8 pieces
Calories: 150kcal
Ingredients
Main Ingredients
- 1 cup Grated zucchini Packed, from 1 medium zucchini
- 1 cup Old fashioned oats For texture
- 1 cup All-purpose flour Can use gluten-free flour blend
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon For flavor
- 1 Egg For structure
- 1/4 cup Oil or melted butter For tenderness
- 1/2 cup Brown sugar Can use regular sugar
- 1 teaspoon Vanilla extract Enhances flavor
- a pinch Salt To enhance taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a small loaf pan, or line it with parchment paper.
- Grate the zucchini. If it is very wet, squeeze it lightly with a clean towel to remove excess moisture.
Mixing
- In one bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt.
- In another bowl, mix the egg, brown sugar, oil (or melted butter), and vanilla extract.
Combining
- Stir the dry ingredients into the wet ingredients just until combined. Gently fold in the grated zucchini. If desired, add in chocolate chips or nuts.
Baking
- Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool fully before slicing.
Notes
If using very watery zucchini, make sure to squeeze out some moisture. This bread can be stored at room temperature for up to a few days, or in the fridge and it also freezes well in slices.