This classic and trusted zucchini and oats bread recipe is dairy-free. It uses coconut oil instead of vegetable oil and is made in a cast-iron skillet; it could be baked a day ahead and frozen if need be. It’s a keeper that offers it all: flavor, texture, nutrients, and convenience of making it the night before for a wonderful breakfast on the go.
I don’t think there is anything more European than having bread or pastries for breakfast. Some enjoy it with a cup of cappuccino or coffee, while others may prefer it with a glass of milk, (European style) yogurt, or milk kefir. Europe is the dreamland for bread lovers. A land where bakeries – typically small neighborhood specialty shops – open their doors as early as 5 a.m. in order to supply their loyal customers with their daily fresh bread and pastries; and you’d be surprised how crowded these bakeries usually get around 6 a.m. It’s part of the European culture that I miss quite a bit. That’s why I love making breads that go well with your first cup of coffee or tea in the morning.
The zucchini and oats bread is one of those breads that I just love preparing for the next day’s breakfast. I adapted the recipe from Bon Appetite; I haven’t tried making the original recipe so I cannot tell you how my version compares to the original. The recipe is adjusted to fit into a 10-inch cast iron skillet because I prefer baking my breads in cast iron skillets.
Did you know that some benefits of cooking in cast iron skillets include using less oil since properly seasoned cast iron skillets are nonstick without all the toxins that come with conventional nonstick skillets? Food cooks beautifully in cast iron skillets thanks to even heat distribution. Also, you could boost your iron intake by cooking in cast iron because food cooked in cast iron skillets or pans is fortified with iron, especially acidic foods such as tomato sauce.
I used to get confused when some recipes called for rolled oats, some for old-fashioned and some even for rolled old-fashioned oats. Google helped a lot and it turns out that regular rolled oats, old-fashioned oats, and whole oats are all the same thing! According to Oldways Whole Grain Council , “Rolled oats (sometimes called old fashioned oats) are created when oat groats are steamed and then rolled into flakes. This process stabilizes the healthy oils in the oats, so they stay fresh longer, and helps the oats cook faster, by creating a greater surface area.”
For this recipe you will need:
- Two mixing bowls: medium and large
- A fork and rubber/ silicone spatula
- Measuring cups and spoons
- Box Grater
- Fine mesh strainer
- 10-inch cast iron skillet
- • 2 ¼ cups flour
- • 1 teaspoon baking soda
- • ½ teaspoon baking powder
- • ½ teaspoon salt
- • ½ teaspoon ground cinnamon
- • ¼ teaspoon grated nutmeg
- • 2 large eggs, room temperature
- • ½ cup cane sugar
- • ¼ cup brown sugar
- • ½ cup melted coconut oil
- • ½ teaspoon coconut oil for greasing the pan
- • 2 large zucchini, grated
- • ½ cup old-fashioned oats
- • 1 tablespoon old-fashioned oats for sprinkling
- • ½ tablespoon brown sugar for sprinkling
- Wash and grate zucchini.
- Preheat oven to 350 degrees Fahrenheit.
- If needed, grease a 10-inch cast iron skillet with ½ tsp coconut oil.
- In a large bowl, whisk eggs and sugars well.
- Add coconut oil and combine.
- Sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg together into a medium size bowl and stir to combine.
- Slowly add the flour mixture into the egg mixture using a spatula or fork –combine gently. You will be tempted to add water because the mixture will seem really thick but don’t worry, the zucchini will add all the moisture needed.
- Fold in zucchini and oats.
- Using a silicone spatula, scrape the batter into a skillet and flatten it to make an even surface.
- Sprinkle with oats and brown sugar and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 20-30 minutes before transferring to a cooling rack. Serve warm or cool with your favorite breakfast beverage!
The recipe is heavily adapted from Bon Appetit.
Are you a bread lover, too? If so, check out my rustic homemade bread with only 4 ingredients and an amazing banana bread with dates and walnuts!
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