MORE ZUCCHINI?????? I know that’s what you are thinking, but what can I say. I have a crazy zucchini plant that has made me crazy for zucchini recipes. I’ve got at least two more recipes for you in addition to this one. I am starting to freeze some of the zucchini now so I’ll be able to enjoy some of these great recipes this winter. I found this recipe on the sisters dish
. I saw this recipe and thought of a lonely package of cinnamon chips that I had sitting in my pantry. I got them a while ago when there was a good sale on them, thinking I wanted to try them out. This recipe gave me that opportunity. This bread is a dense bread with a more hearty taste. The oatmeal is what gives it the heartiness. I also enjoyed the cinnamon chips in the bread. They give this bread a different dimension from any other bread I’ve made.
Oatmeal Cinnamon Zucchini Bread
3 cups all-purpose flour
1 cup quick oats
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil (of course I used canola)
2 1/3 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup cinnamon chips
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Stir together dry ingredients in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini and cinnamon until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes (I think mine took even longer than the 60 min), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.