I said in my very first post, almost a year ago, that I would be moving recipes over here from a different blog. Well, now I’m finally getting around to it!
When I first came up with the recipe, I was trying to find something healthier to eat than the sugary breakfast cereals that usually made up my weekday morning breakfasts. This bread is hearty and with the use of Splenda, a better option on the sugar front, than those cereals I was eating. If you don’t like sugar substitutes, it is easy to sub in regular sugar. Also, make sure you by oats that are specifically labelled as gluten-free!
- 2 cups Pamela’s Baking & Pancake Mix (This is my favorite baking mix.)
- 1 cup quick-cooking oat, uncooked
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Splenda
- 1/4 cup Splenda brown sugar blend, firmly packed
- 2 teaspoon ground cinnamon
- 3 large eggs
- 3/4 no sugar added apple sauce
- 1 teaspoon vanilla extract
- 3 cups zucchini, shredded
Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside.
Combine eggs, apple sauce, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened.
Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan, and let cool completely on a wire rack.