I was really prepared to dislike this loaf. I knew it would taste good to those who didn’t have a massive zucchini chip on their shoulder like me, but I just wanted nothing to do with it. Obviously I tried it - I still at least try, if not devour, all of the BA’s Best recipes, despite the fact that they go up here regardless of whether or not they interest me - and I’m here to tell you that it was actually really not that bad at all (RINGING endorsement for a zucchini-laced product, let me tell you). Eaten warm with a slathering of salted butter? Well that made it almost downright tasty. The little autumnal spice notes? The moist crumb? The toasted oat top? They all came together into a wonderful cast of characters just ready to distract you from the vile veg you were consuming with every bite.
BA’s Best: Zucchini Loaf w/ Oats
Taken from BA’s Best arsenal
Makes 2 loaves
Nonstick vegetable oil spray
1 cup walnuts (optional but highly recommended)
3 large eggs
1 cup neutral oil (e.g. canola)
1 ¼ cups white sugar
½ cup light brown sugar, packed
1 tbsp vanilla
3 cups all-purpose flour, measured correctly
1 ½ tsp kosher salt
1 tsp cinnamon
1 tsp baking soda
½ tsp baking powder
¼ tsp nutmeg (preferably freshly grated)
3 ½ cups grated zucchini (~1 lb zucchini)
1 ¼ cups old-fashioned rolled oats, divided
3 tbsp raw or coarse sugar (or just more light brown sugar, if you’re in a pinch)
Preheat the oven to 350 degrees F. Thoroughly spray/grease 2 loaf pans and line lengthwise and widthwise with parchment paper, leaving at least a 1-inch overhang on all sides; set aside. If using walnuts, spread them on a baking sheet and toast in the oven until fragrant and slightly darkened, ~8-10 minutes. Let cool then coarsely chop. Set aside.
Whisk together the eggs, oil, white sugar, brown sugar, and vanilla in a large bowl until completely smooth. In another large bowl, whisk together the flour, salt, cinnamon, baking soda, baking powder, and nutmeg. Make a well in the centre of the dry ingredients and pour in the egg mixture. Slowly incorporate into the dry ingredients using a fork. Fold in the zucchini, walnuts (if using), and 1 cup rolled oats. The batter will likely be quite dry and thick at this point, so you may need to transfer it to an even larger bowl if that makes it easier to stir without spilling all over the place. Divide the batter evenly amongst the lined loaf pans.
Toss the raw/coarse sugar with the remaining ¼ cup rolled oats in a small bowl. Sprinkle over the batter and bake until a toothpick inserted into the centre comes out clean, ~70 minutes. Let the loaves cool in their pans for 30 minutes before turning out onto wire racks. Let cool until warm (or room temperature) and spread thickly with butter.