Whole Wheat Zucchini Pecan Baby Loaf |

Description

These Whole wheat Zucchini Pecan Baby Loaf treats are tender, lightly sweet, and packed with grated zucchini, oats, and crunchy pecans. I like making them in small loaf or muffin pans because they’re easy to portion, easy to store, and just the right size for a quick breakfast or snack.

Ingredients

Units Scale

2 cups Whole wheat bread flour
1 cup steel-cut oats, or substitute oat flour if you prefer a finer texture
2 cups golden yellow sugar
1 cup VOO (Virgin Olive Oil)
1 cup pecan pieces, plus extra for topping
3 large eggs
3 tsp vanilla extract
2 cups grated zucchini, from about 1 medium to large zucchini
3 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder

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Instructions

Preheat your oven to 350⁰F (175⁰C).
Grease 9 baby loaf pans or a large muffin pan. If your pans tend to stick, I’d line them with parchment strips. It makes getting the little loaves out much easier.
Grate 2 cups zucchini. If the zucchini is particularly watery, give it a gentle squeeze with your hands or in a clean kitchen towel. Don’t wring it completely dry, though. You still want some of that moisture in the batter.
In a large bowl, whisk together 2 cups Whole wheat bread flour, 1 cup steel cut oats, 3 tsp ground cinnamon, 1 tsp salt, 1 tsp baking soda and 1 tsp baking powder.
Stir the 2 cups grated zucchini and 1 cup pecan pieces into the dry ingredients. I usually throw in an extra handful of pecans here because, well, we really like them.
In a separate large bowl, beat 2 cups golden yellow sugar, 3 large eggs, 3 tsp vanilla extract and 1 cup VOO (Virgin Olive Oil) with a hand mixer until well combined and creamy.
Add the wet mixture to the bowl with the flour, oats and zucchini.
Stir everything together just until combined. Don’t overmix the batter or the finished loaves can turn out heavier than you’d like.
Divide the batter evenly between the 9 prepared baby loaf pans or large muffin cups.
If you’re using a scoop, aim for roughly 1/2 cup batter per baby loaf, adjusting as needed depending on the size of your pans. Leave a little room at the top for the batter to rise.
Sprinkle extra pecan pieces over the tops. Use as many as you like. I’m not shy with the pecans because they add such a good crunch.
Bake at 350⁰F (175⁰C) for about 30 minutes.
Start checking a little earlier if your pans are smaller.
Insert a toothpick into the centre of one loaf or muffin. If it comes out clean or with a few moist crumbs, they’re ready.
Let the Whole wheat Zucchini Pecan Baby Loaf treats cool in the pans for about 5 to 10 minutes.
Carefully remove them and transfer them to a wire cooling rack to finish cooling.
Once completely cool, store each Whole wheat Zucchini Pecan Baby Loaf individually in a sealed bag or airtight container. Keep them in the fridge for a handy breakfast or snack.

Notes

Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes