The Pioneer Woman Tasty Kitchen
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Whole Wheat Zucchini Bread (in a Blender!)

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Level: Easy

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Description

Simple, whole-wheat zucchini bread made extra fluffy by using a blender!

Ingredients

  • 1-½ cup Whole Wheat Flour
  • ½ cups Rolled Oats, Divided
  • ½ cups Milk
  • ½ cups Honey
  • 2 whole Eggs
  • ¼ cups Coconut Oil, Melted And Cooled
  • 1 teaspoon Almond Extract (optional)
  • 1 teaspoon Cinnamon
  • 1 teaspoon Sea Salt
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • 1 cup Zucchini, Grated, Patted Dry

Preparation

Preheat oven to 325ºF and coat a bread loaf pan with coconut oil.

In a blender, toss whole wheat flour, 1/4 cup rolled oats, milk, honey, eggs, coconut oil, almond extract (if using), cinnamon, salt, baking powder, and baking soda. Blend on high until smooth. Stir in remaining 1/4 cup rolled oats and grated zucchini.

Pour batter into bread loaf pan and bake for 38–40 minutes, or until top is golden brown and an inserted toothpick comes out clean.

Let cool slightly, and then slice. Serve immediately and store leftovers in an airtight container in the fridge for up to 1 week. Enjoy!

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