Breakfast

Healthy Oatlicious Zucchini Bread is for Breakfast, Snack.

Healthy Oatlicious Zucchini Bread takes several minutes to prepare.

Healthy Oatlicious Zucchini Bread takes several minutes to cook.

Healthy Oatlicious Zucchini Bread makes 24 servings.

The ingredients for Healthy Oatlicious Zucchini Bread are:

* 2 cups white wheat flour (or flour of choice)
* 1 cup oat flour (or flour of choice)
* 1 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1/2 cup applesauce
* 2 large eggs (or vegan egg substitute, for example: flax/chia seed egg)
* 1/4 cup canola oil (or oil of choice, preferably a non-flavored one)
* 2 teaspoon lemon zest (be sure to not skip over this ingredient – it’s the key)
* 2 teaspoons vanilla extract
* 1 cup sugar
* 3 cups shredded zucchini (about 1 large zucchini)
* 1/2 cup coarsely chopped pecans (or nut of choice), toasted (if you want), plus more for topping, about 1/2 cup
* Cooking spray

Here is how you make Healthy Oatlicious Zucchini Bread:

1. Pre-heat oven to 350 degrees F. Pre-pare baking containers of choice (see recipe notes above for options) – I used one loaf pan and one muffin tin – with non-stick spray. 2. In a large bowl, combine white wheat flour, oat flour, baking powder, cinnamon, salt, and baking soda. Whisk till evenly combined. 3. In a medium bowl, combine applesauce, eggs, oil, lemon zest, and vanilla extract. Whisk till evenly combined. Whisk in sugar. Stir in zucchini. 4. Pour wet ingredients into bowl with dry ingredients. Stir gently to combine, just till all dry ingredients are mixed in (careful to not over-mix). Fold in 1/2 cup pecans, if using. 5. For muffins and loaf (like I made) – Using an ice cream scoop, put one scoop worth of batter into each cup of a 12-cup muffin tin (should fill muffins cups about halfway up the sides). Repeat if making 24 muffins total. Otherwise, pour remaining batter into your prepared loaf pan. 6. Sprinkle oats and reserved nuts, if using, over batter evenly. Bake muffins for 14-17 minutes and bread 50-60 minutes, until a toothpick inserted in the center of the muffin or loaf comes out clean. Note: I chose to put both my muffin tin and loaf pan in at the same time, removing the muffins when they were ready while my bread finished in the oven (so I could enjoy the muffins whilst waiting for the bread to finish baking).Other recipe options: * If making all muffins, evenly distribute batter between 24 muffin cups. * If making all loaves, evenly distribute batter between 2 loaf pans.Serving Size: Makes 2 loaves, OR 24 muffins. Serving = 1 muffin.

The nutritional information for Healthy Oatlicious Zucchini Bread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 128.6

• Total Fat: 4.9 g
• Cholesterol: 15.4 mg
• Sodium: 7.0 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 2.6 g
• Protein: 2.7 g