Ingredients
-
2 cups all-purpose flour
-
1 cup quick-cooking oats, uncooked
-
1 teaspoon baking powder
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1/2 cup sugar
-
1/2 cup brown sugar, firmly packed
-
3/4 teaspoon ground cinnamon
-
3 large eggs
-
3/4 cup vegetable oil
-
1 teaspoon vanilla extract
-
3 cups zucchini, shredded
-
1 cup walnuts, chopped
Instructions
- Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside.
- Combine eggs, oil, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened.
- Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan, and let cool completely on a wire rack.