Zucchini Oat Bread

We are already getting zucchini from our garden.  And while I love my normal zucchini bread recipe - I saw this one last summer and wanted to try it.  It has become one of my favorites and my kids love it.  However I asked Matt today how he liked it and he said..."It's ok.  You can tell it's healthy."  Good to know since I've been making it for the last year. 

Anyway....I think it's delicious and wanted to share.

Zucchini Oat Bread

Ingredients:

Nonstick cooking spray
1-1/2 cups sugar
2-1/4 tsp. ground cinnamon
2-1/2 cups all-purpose flour
1 cup rolled oats
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3 eggs
1 cup applesauce
1/4 cup butter, melted
1 tsp. vanilla
2 cups shredded, unpeeled zucchini
1 cup chopped walnuts or pecans
3/4 cup raisins

Directions:

1. Preheat oven to 350 degrees F. Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside. Combine 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon; set aside. Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts, and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
2. Bake for 1 hour and 20 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Makes 16 slices.

**I bake it in two loaves instead of one big one - so it only needs to bake about 45-50 minutes.  So good toasted with a little bit of butter on it!  Yum!