Zucchini Oat Bread
I had a surprise in my garden yesterday: a zucchini. I had basically counted them out since I hadn’t seen any sign of life on either plants all season. Needless to say I was rather shocked when going to gather some tomatoes I nearly stepped on a gorgeous fully grown zucchini. My original bread plan involved peaches, since bread is the theme for this week’s 52week challenge. After finding the zucchini I knew that I had to make zucchini bread and that it had to be amazing. For a few moments I debated chocolate zucchini bread, but decided to go for the health factor and modify a recipe in one of my favorite bread machine books. The Bread Machine Cookbook does have a recipe for zucchini bread, but past experiences with it weren’t very good. This time I decided to adjust the Carrot Bread recipe and made frequent checks to see if it needed more liquid in order to avoid the dryness of the last zucchini bread. In the end I wound up adding a little bit more oil and zucchini, which resulted in a very moist and flavorful bread.
- 1 cup water
- 2 tbsp EVOO
- 3/4 cup grated Zucchini (pressed)
- 2 tbsp brown sugar
- 1 1/3 tsp salt
- 1 1/3 cup old-fashioned oats
- 2 2/3 cup bread flour
- 1/4 cup dry milk
- 2 1/2 tsp yeast
- Add the ingredients to the bread machine based on manufacturer's instructions. This makes one "large" loaf in my Panasonic using the standard cook time.
As you can tell from the picture we ate our with Nutella, but honey or just butter alone is always an option. Since finding out Joe is not allergic to hazelnuts, Nutella has been a regular addition to our breads.
I am also submitting this to August’s Simple and in Season link-up hosted by the always fabulous Ren of Fabulous Foods. Make sure to head over there for some more great ideas for preparing seasonal recipes!