Tag: quick bread

Spiced Zucchini Oatmeal Bread

Spiced Zucchini Oatmeal Bread

“Mama! Will you make more chocolate zucchini bread?” That’s what I heard a few weekends back, and while I really love my chocolate zucchini bread recipe (Find it here!) I wanted to skip the chocolate and go for a new recipe; A spiced zucchini oatmeal bread. 

The goal? Make a zucchini bread my kids would gobble up while making some healthy swaps. If you’ve been here a while, you know my MO is maple syrup (or honey!) instead of sugar, whole wheat flour rather than white, and oatmeal is so heart-healthy I have to throw it in there! 

And while lots of my recipes are gluten-free (because darn it, I care about you, gluten-free friends!), this recipe uses some Sunrise Flour Mill Heritage Wheat Flour. If you are gluten-free, I highly recommend checking out their flour. They are well known in the St. Paul/Minneapolis area for creating heritage wheat that is more digestible. Freaking dang cool, right? 

This recipe was a great breakfast for my mini me and mid morning snack for myself. I eat breakfast at 6 am and lunch at 12:20 pm. I don’t know about you, but this girl can not last that long. There is definitely a second breakfast around 9:30 with some form of granola, graham cracker, or bread and a piece of fruit. It’s how this active teacher rolls. But enough about my eating habits, let’s get baking! 

Your Ingredients for Spiced Zucchini Oatmeal Bread 

  • ¾ cup maple syrup 
  • 1 tablespoon vanilla
  • 3 eggs 
  • ⅓ cup oil 
  • 2 cups whole wheat flour 
  • 1 cup old-fashioned oats 
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder 
  • 1 teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • ⅛  teaspoon ground cloves 
  • ½ cup chocolate chips
  • ½ cup chopped nuts
  • 2 ½ – 3 cups shredded zucchini

Your Steps

Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray. Mix maple syrup, vanilla, eggs, and oil in a medium bowl. Whisk until well combined. Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined. Fold in chocolate chips, chopped nuts, and shredded zucchini. 

Divide the batter between the two prepared loaf pans. Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter. 

Grab your wet ingredients..
…and then your dry!
Add the final touches..
…mix it up!
Almost ready to bake!
And done!

Spiced Zucchini Oatmeal Bread

Cinnamon, maple syrup, and some oatmeal make this heart healthy zucchini bread a delight while still being kid friendly!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Ingredients
  

  • ¾ cup maple syrup
  • 1 tablespoon vanilla
  • 3 eggs
  • ⅓ cup oil
  • 2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ½ cup chocolate chips
  • ½ cup chopped nuts
  • 2 ½ – 3 cups shredded zucchini

Instructions
 

  • Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray.
  • In a medium bowl, combine maple syrup, vanilla, eggs, and oil. Whisk until well combined.
  • Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined.
  • Fold in chocolate chips, chopped nuts, and shredded zucchini.
  • Divide the batter between the two prepared loaf pans.
  • Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter.
Keyword Breakfast Bread, chocolate zucchini bread, oatmeal, Quick Bread, whole wheat flour, zucchini, zucchini bread, zucchini recipe
Tried this recipe?Let us know how it was!

Looking for more zucchini recipes?

Check out any of the ideas below!

JessLeave a comment

Chocolate Zucchini Bread

Who here has a kiddo who is much more likely to eat something that is chocolatey? *Raises hand.* Who here likes chocolate zucchini bread themselves? *Raises hand again* 

I love zucchini bread in all forms, but my big kiddo isn’t a zucchini fan and will complain if it isn’t disguised well. Knowing that we have the intent to send our kids to school with more home lunches this year, I set out to create a chocolate zucchini bread that had some healthier ingredients while still pleasing the 12 year old. 

Upon taking it from the oven, he was questioning it. “Zucchini bread, really?” Then he cut himself a warm slice. He smiled and finished it with his eyes closed (the tell-tale sign that I won his tastebuds over). Then he cut another and finally stopped after ⅓ of the loaf was gone. When he and his sister finished the loaf a few days later, he immediately asked me to make more.

I played with the recipe in a few more batches, but the first one was “the one.” The one I will be baking this summer in this fun petite pan from Epicure. From there, I will freeze the portions and then place them in a freezer-safe bag. I think they will be perfect in lunch boxes. What do you think? 

Don’t worry if you don’t have that sweet pan. The original recipe was baked in a 9 inch loaf pan, so you are set to go! Want muffins? That’s cool too! Cut the bake time to 20 minutes and you’ll be set! 

Ready to start creating? Let’s go!

Your Ingredients for Chocolate Zucchini Bread

  • ¼ cup olive oil or melted coconut oil
  • ½ cup maple syrup
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • ¾ teaspoon salt 
  • ½ teaspoon baking powder
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour 
  • ¼ cup cocoa powder
  • ¼-½ cup chocolate chips
  • 2 cups shredded zucchini, water squeezed out 
  • ½ cup chopped nuts, optional

Your Steps

Preheat the oven to 350 degrees and prepare a 9-inch loaf pan with non-stick cooking spray. In a medium bowl, combine oil, syrup, vanilla, and eggs. In a separate bowl, combine the baking soda, salt, baking powder, flours, and cocoa powder. Stir into the wet ingredients until just combined. 

Add zucchini, chocolate chips, and nuts, if using. Fold into batter. 

Pour into prepared loaf pan and bake for 50-60 min, until a toothpick inserted in the center comes out clean with no raw batter. 

eggs, oil, and maple syrup
It ALMOST looks like a face!
dry ingredients
Grab those dry ingredients.
zucchini and chocolate chips
Fold in the zucchini and chocolate chips!
ready to bake
Almost ready!
Just a perfect loaf!
Completed chocolate zucchini bread
Let’s eat!

Chocolate Zucchini Bread

A classic chocolate zucchini bread with a bit of a healthy twist that is still kid approved!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Equipment

Ingredients
  

  • ¼ cup olive oil or melted coconut oil
  • ½ cup maple syrup
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼-½ cup chocolate chips
  • 2 cups shredded zucchini water squeezed out
  • ½ cup chopped nuts optional

Instructions
 

  • Preheat the oven to 350 degrees and prepare a 9-inch loaf pan with non-stick cooking spray.
  • In a medium bowl, combine oil, syrup, vanilla, and eggs. In a separate bowl, combine the baking soda, salt, baking powder, flours, and cocoa powder.
  • Stir into the wet ingredients until just combined.
  • Add zucchini, chocolate chips, and nuts, if using. Fold into batter.
  • Pour into prepared loaf pan and bake for 50-60, until a toothpick inserted in the center comes out clean with no raw batter.

Notes

This recipe bakes up nicely as a muffin too! Just prepare a muffin tin by greasing or using liners and drop the bake time to 20 minutes or so. 
 
Keyword chocolate, chocolate zucchini bread, Quick Bread, zucchini, zucchini bread
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check out a few suggestions below! Or feel free to head to my baking or cooking pages for all sorts of inspiration!

Summer Garden Orzo Salad

Jess1 Comment

Oh So Good Banana Bread (Gluten Free!)

I have this great banana bread recipe. In fact, I had declared it THE best banana bread. It was clean and gluten free, which, let’s be honest, when combined can mean it doesn’t taste that great. But my friends and family will agree, it is darn good banana bread. You can get the recipe by clicking here. 

However, THE best banana bread requires the baker to create oat flour by putting all the dry ingredients in a food processor. I love my food processor, but the other evening, I was not interested in heading to the basement to grab it to make banana bread. Yes, I know this is slightly lazy. Okay, a lot lazy. But out of my refusal to grab an appliance, another great recipe was born. 

This recipe is STILL gluten free. While I am not gluten free myself, I dig being able to create for my friends who are. It still doesn’t have refined sugar. While I still love me some sugar, I enjoy finding good substitutes for my friends who try hard to cut extra sugar from their life. So if you are gluten free, watching your sugar, or you’re like me who really just loves a great banana bread recipe, I hope you give this a try. My husband (who doesn’t love banana bread) definitely went for seconds. And thirds. 

Ready? Let’s get baking!

Your Ingredients

  • 3 very ripe bananas, mashed
  • 2 eggs, room temperature
  • 2 tablespoons coconut oil, melted (olive oil would do fine too!)
  • ¼ cup real maple syrup
  • ½ teaspoon vanilla extract
  • 1 ½ cups almond flour
  • ¾ cup old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt 
  • ¼ cup chopped walnuts 
  • ¼ cup dark chocolate chips 

Your Steps for Great Banana Bread 

Preheat oven to 350 degrees. Lightly grease a 9×5 quick bread pan. In a large bowl, combine mashed bananas, eggs, maple syrup, and vanilla. Stir in oil. Combine flour, oats, baking soda, and salt. Stir into the wet mixture. Fold in walnuts and chocolate chips. If you want it to look extra beautiful, sprinkle a few extra chocolate chips on top. Pour into prepared pan. Bake for 45-60 minutes, until cooked through. 

  • Start with the best–a few overly ripe bananas
  • Mix up some wet ingredients
  • Add the dry.
  • Stir it up. It will be moist. That’s okay!
  • Baked to perfection. Freaking yum.

Looking to bake other delicious treats? Head on over to my baking page for more inspiration!

Baking

Tools of the Trade

There isn’t much you need for a quick bread, but I want to share out the tools I love when I am baking!

Oh So Good Banana Bread

Oh So Good Banana Bread (Gluten Free!): Clean eating doesn't have to be flavorless. This banana bread is to die for and is gluten free too!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 3 very ripe bananas mashed
  • 2 eggs room temperature
  • 2 tablespoons coconut oil melted (olive oil would do fine too!)
  • ¼ cup real maple syrup
  • ½ teaspoon vanilla extract
  • 1 ½ cups almond flour
  • ¾ cup old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup chopped walnuts
  • ¼ cup dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees. Lightly grease a 9×5 quick bread pan.
  • In a large bowl, combine mashed bananas, eggs, maple syrup, and vanilla.
  • Stir in oil. Combine flour, oats, baking soda, and salt. Stir into the wet mixture.
  • Fold in walnuts and chocolate chips. Sprinkle a few extra chocolate chips on top.
  • Pour into prepared pan. Bake for 45-60 minutes, until cooked through.
Keyword Banana Bread, bananas, Breakfast, Quick Bread
Tried this recipe?Let us know how it was!

JessLeave a comment

Quick Strawberry Bread

I never knew I needed strawberry bread in my life until I tried this recipe. A number of years ago, I was minding my own business at my end of the hallway while at school when three students ran over to me and HAD to share what they had just created in their Family and Consumer Science class. It was this bread. Let me tell you, it was delicious. If three teenage boys could create such a delicious treat, I knew I needed to give it a try on my own. 

I immediately went to the teacher and asked if I could have the recipe. She shared a folded up copy students had left in her classroom, and it went straight into my files. Now it’s a sheet of paper I hold dear because not only is it full of stains from repeated use (aren’t those THE best recipes?!), but it also reminds me of those awesome students I got to teach so early on in my career. 

Wondering what makes this strawberry bread so good? I believe it’s the Greek yogurt (or sour cream, if that’s what you have on hand). It makes for this moist, delightful summer bread. In fact, when I want an indulgent quick bread, I look for Greek yogurt in the recipe. It’s a secret, take this recipe to the next level, kind of ingredient. 

Now, I know most recipes I share have had a “let’s make it healthier” make over. This strawberry bread will not be one of those recipes. Sometimes you just need to follow your taste buds and enjoy a little sugar and sweetness, right? 

Your ingredients

  • 1 ¾ cup flour (I used whole wheat)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt 
  • ¼ teaspoon cinnamon 
  • ½ cup butter, softened 
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 eggs (room temperature)
  • ½ cup plain Greek yogurt (or sour cream) 
  • 1 teaspoon vanilla 
  • 1 ¼ cup finely chopped strawberries 

Your Steps

Preheat the oven to 350 degrees. In a small bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside. 

In a larger bowl, beat butter until creamy. Gradually add sugars and beat until light and airy. Beat in eggs, ideally one at a time. But let’s be real, who remembers to do that? I mean, I don’t ⅔ of the time. Add sour cream and vanilla and mix until well combined. 

Stir in flour mixture until just combined. Avoid over mixing. Fold in strawberries. Be gentle with them or you will end up with a pink bread. Pour into a greased bread pan and bake for 60-65 minutes in the center of the oven. 

Cream the butter.
Add the sugar…
and then the eggs.
Secret ingredient: Greek yogurt and then some vanilla.
All the colors in my kitchen. Really, that’s the purpose of this picture. It makes me smile.
Fold in the strawberries gently.
Spread into a pan.
Look at the delightful top! That color!

A few notes:

  • I know I said mix the dry ingredients in a small bowl. But for real, I hate extra dishes. I am the kind of cook that will intentionally use a smaller measuring cup to measure out 1 cup measurements if it means using one less dish. That being said, I have often made this recipe by adding the dry ingredients to the top of the wet, mixing slightly to blend the spices, and then stirring it all together. But you do you 🙂
  • I ADORE my flexible cutting boards for all sorts of cooking. They are actually the only kind of cutting boards I use (if I can help it). If you haven’t used them before, check out the link below. They are color coded for different types of food and make scraping into a bowl or pan easy as can be.
  • I used fresh strawberries from our garden, which are generally smaller than store bought. Because of this, I simply sliced them rather than chopping them small. Again, do what you prefer.

Looking for other sweet treats to bake? Check out my baking page here!

Quick Strawberry Bread

Greek yogurt and strawberries combine to make a perfect addition to your breakfast table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 1 ¾ cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup butter softened
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 eggs room temperature
  • ½ cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla
  • 1 ¼ cup finely chopped strawberries

Instructions
 

  • Preheat the oven to 350 degrees. In a small bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a larger bowl, beat butter until creamy.
  • Gradually add sugars and beat until light and airy.
  • Beat in eggs, one at a time.
  • Add sour cream and vanilla and mix until well combined.
  • Stir in flour mixture until just combined. Avoid over mixing.
  • Gently fold in strawberries.
  • Pour into a greased bread pan and bake for 60-65 minutes in the center of the oven.
Keyword Breakfast Bread, Quick Bread, Strawberries
Tried this recipe?Let us know how it was!

JessLeave a comment

Strawberry Rhubarb Bread

Jump to Recipe

As spring makes way to summer, gardeners all around Wisconsin watch for the rhubarb to break through the ground and produce stems of tart goodness. Then you can pair that with the strawberries that are turning red right now, and you have some tasty baking and cooking that happens. Rhubarb pie. Jams and jellies. However, my favorite is probably strawberry rhubarb bread.

Springtime on a cutting board: strawberries and rhubarb

Here, the sweetness from the berries and the tart from the rhubarb mix perfectly. And the color! It brings me so much joy. My mother-in-law has a fantastic recipe for strawberry rhubarb bread; however, I try to be mindful of the amount of sugar I serve my family and friends so I began to play with a few recipes to make my own, healthier version. 

A few weeks ago, I tried to tweak this great banana bread recipe to work as a strawberry rhubarb bread. Let me tell you, it was a fail. Maybe not an EPIC fail. But I will say, I don’t waste much food, and it went in the garbage after a few days.

Determined not to fail, I wrote in my planner, “FIX THE STRAWBERRY RHUBARB BREAD,” everyday. I found the time, sat down with the banana bread recipe and my mother in law’s recipe and boom…this recipe was born as a hybrid of them both. A cleaner, healthier Strawberry Rhubarb Bread.

As an aside, my husband is my go to recipe tester when I try to make it healthier. He isn’t quiet about when I “ruin” things by cutting too much sugar or replacing pasta with vegetables. He hated the first “banana bread” try. However, he gave glowing reviews to the one you’re about to bake. It’s tasty, just the right amount of sweetness, and perfectly moist. Yum. I can’t wait for you to try it and let me know what you think! Let’s get baking 🙂 

Your Ingredients

  • 1 cup old fashioned oats (I get these fantastic thick oats from the natural food store in town)
  • 1 cup whole wheat flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup chopped nuts (I did walnuts) 
  • 1 cup peeled and chopped rhubarb
  • 1 cup chopped strawberries
  • ½ cup honey or maple syrup (I did honey) 
  • ¼ cup coconut oil, melted (but any oil will do) 
  • 1 teaspoon vanilla 
  • 1 egg, beaten
  • 6 tablespoons milk (I did almond)

Your Steps 

Preheat oven to 350 degrees. Prepare one loaf pan (or three miniature pans) by spraying with cooking spray. Combine oats, flour, salt, baking soda, and nuts in a large bowl. In a small bowl, combine honey, vanilla, egg, and milk.

Add the honey mixture to dry mixture along with rhubarb and strawberries. Stir until just combined. (Be sure to mix all the way to the bottom. I can’t tell you how often I pour my batter into a pan and find dry ingredients I missed while mixing to “just combined.” Alas, I will learn someday.)

Quickly pour in oil and stir. Pour into prepared pan(s) and bake for 40-55 minutes, depending on the depth of your batter. Finally, use a toothpick or knife to check if it is cooked all the way to through. Enjoy! 

  • Dry ingredients (minus the nuts!)
  • Mix all the wet ingredients.
  • Get the color in there!
  • It will seem dry/thick. The moisture will cook into it.
  • Get in the pan and the oven!
  • And…yum. Although, Christmas colors?

A few notes

  • The batter will seem dry. That’s okay. It will moisten up at it bakes.
  • You should be able to switch up the ratios of strawberries and rhubarb. Just shoot for about 2 cups of cut up fruits/vegetables. (Did you know rhubarb is technically a vegetable?!
  • I add the oil last and stir fast so that it doesn’t have the time to begin to turn solid. This was a recent “ah ha” moment I had while making my own waffles with friends. Get that recipe here!

Looking for more baking recipes? Click here!

Strawberry Rhubarb Bread

Sweet Strawberries and Tart Rhubarb join together in this cleaner version of a classic combination.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 1 cup old fashioned oats
  • 1 cup whole wheat flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup chopped walnuts
  • 1 cup chopped rhubarb peeled
  • 1 cup chopped strawberries
  • ½ cup honey (or maple syrup)
  • ¼ cup coconut oil melted
  • 1 teaspoon vanilla
  • 1 egg beaten
  • 6 tablespoons milk your choice

Instructions
 

  • Preheat oven to 350° F. Grease bread pan.
  • Combine oats, flour, salt, baking soda, and chopped nuts in a large bowl.
  • In a small bowl, combine honey, vanilla, egg, and milk.
  • Stir wet ingredients, strawberries, and rhubarb into dry ingredients until just combined.
  • Stir in melted coconut oil.
  • Pour into prepared pan and bake for 40-55 minutes, until cooked all the way through. Test using a toothpick or knife. If it comes out clean, it is done.

Notes

  • The batter will seem dry. That’s okay. It will moisten up at it bakes.
  • You should be able to switch up the ratios of strawberries and rhubarb. Just shoot for about 2 cups of cut up fruits/vegetables. (Did you know rhubarb is technically a vegetable?!)
  • I used almond milk in this recipe, but I am certain any milk will be fine. 
Keyword Bread, Breakfast, Rhubarb, Strawberries
Tried this recipe?Let us know how it was!

Jess2 Comments