A simple and delicious dish for the slow cooker! Over linguine, please.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 20 |
| Yield: | 2 standard loaves or 4 mini loaves |
Ingredients
- cooking spray
- 2 cups white sugar
- 1 ¼ cups vegetable oil
- 3 eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 cups shredded zucchini
- 2 ¾ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup old-fashioned oats
- ½ cup unsweetened shredded coconut
- 1 pint fresh blueberries
- ½ cup walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
- Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
- Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
- Divide batter among prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 193 mg |
| Sugars | 22 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I only had pecans on hand so I substituted those for the walnuts, otherwise I made the recipe as directed in four mini loaf pans. I do like another reviewers idea to make into large muffins and dust with large grain sugar. Thanks for sharing your recipe!
I made 2 dozen muffins from this recipe. I baked them at 375 degrees for 25 minutes. I followed a reviewer’s suggestion and used only 2/3 cup of sugar. They were delicious and very filling. They made a great breakfast!
I very much enjoyed this recipe! I thought the large number of “mix-ins”, would be too much, but it wasn’t!The next time I make it, I’m going to lightly process the oats but only because they didn’t soften during baking and the large pieces were a little off-putting. I definitely would NOT recommend using quick oats, they’ll get mushy with all of the liquid from the berries and zucchini. Otherwise this recipe is excellent as is and I will be making no other changes
I thought this bread was delicious. I liked the subtle cinnamon taste. I did cut the sugar back to 1 1/2 cups, and it was still sweet. Added a little extra baking soda as recommended by others. This turned out great. I make a lot of quick bread, and I think this is one of the best I have had.
Love!!! I’ve made this recipe three times now, as muffins. I too have decreased the sugar as noted in previous reviews. I’ve also added more walnuts and threw in some ground flax seeds as well. Once I run out of zucchini, I plan to use grated carrots! You’ll not regret giving this recipe a try!
This turned out excellent. I made one loaf and 12 muffins. The taste is very good. I did add 1/2 cup more zucchini and substituted 1/4 cup of brown sugar for 1/4 cup of white sugar
This is the best one I have ever made I even reduced the sugar to 2/3 cup and still delicious
I will make this again. I did make some changes. I used 1 1/2 cups white sugar and 1/2 cup brown sugar as suggested in another review. I also added 1 tsp baking powder because another recipe I have for zucchini bread has baking powder as well as soda. I saved a little flour to dust the berries with so they wouldn’t sink. Made the recipe into large muffins and dusted with large grain sugar. nice recipe
Made exactly as written, turned out exactly as expected. This is a definite keeper. It took less than half an hour for a whole loaf to be consumed.
My wife’s diet is very restricted due to allergies, we used coconut oil, chopped almonds and Ener-g egg replacer. This may be the richest baked item either of us has ever had. She swears it tastes like it has chocolate in it. We both love it.
What a great recipe! Lot’s of good and good for you ingredients. I would add about 1/2 t. extra baking soda next time i make them. I will be making them again- delicious, nice texture, beautiful.
I used coconut oil as per the suggestions. It was so tasty! My companion stated that it’s amazing how you can taste all the flavours indivially. I only made half the recipe because it’s just the two of us, however it didn’t last long on the counter. Should have made 2! So good!!
This is a nice variation on the traditional zucchini bread. I used fresh blueberries and coconut oil. It had a nice, moist texture.
07-21-16 ~ We enjoyed this moist, flavor packed bread. I followed the recipe, only my blueberries were frozen, and I didn’t thaw them before using. I baked in 6 (6″x3.5″) bread pans. I kept one and gave the other five away and got great feedback from those people. I poured two pans before adding the nuts and then added the nuts to the remaining batter for the other four loaves. I thought I might hear some resistance from my coconut hating guys. Nope, not a word…….they didn’t ask what the white things were and I didn’t tell. Thanks for sharing your recipe, Barbara.
Delicious! I omitted the nuts and used frozen blueberries, which worked out great! Great combo of flavors…a definite keeper~YUM! Thanks for sharing. 🙂