Today I needed comfort food and to use the Zucchini that I had bought to make this recipe. This turned out to be the best day to bake weather-wise since the rain we had early this morning cooled the air. AND I got new glasses and needed to try them out on reading and blogging. So far, so good!

 

Zucchini Oat Banana Bread

 

1 1/2 cups All Purpose Flour

3 tsp. Baking Powder

1 tsp. salt

3 tsp. Ground Cinnamon

1 cup Quick Cooking or Regular Oats

1 cup finely mashed Banana

3/4 cups Sugar

2/3 cup Vegetable Oil

2 large Eggs

3/4 cup shredded unpeeled Zucchini – slightly packed down

1/2 cup finely chopped Walnuts (optional)

Thoroughly stir together the flour, baking powder, salt and cinnamon.

 

 

 

 

 

 

 

Stir in the oats. thoroughly beat together until blended – the banana, sugar, and oil.

 

 

 

 

 

 

 

Add to the dry ingredients and  beat in each egg one at a time until dry ingredients are moistened.

 

 

 

 

 

 

 

Fold in Zucchini and walnuts.

 

 

 

 

 

Turn into an oiled and floured 9×13 cake pan.

 

 

 

 

 

 

 

Bake in a preheated oven (350*) for 40 minutes;  until a cake tester (toothpick) comes out clean.  Cool slightly and cut into squares; serving with butter.

-Vera Gilmore

~~

This came out perfect. I wouldn’t change a thing except that I did have to knock off 10 minutes off of my bake time – my oven runs hot. So, keep a close eye on this and let me know how it turned out for you!

The husband was lovin’ this too. It’s is rather a thin cake so I think you could probably double the recipe (for this sized pan) but you would have to really watch your bake time too.