1cupoat flourjust blitz about 1 ¼ cups oats in a food processor until ground to a flour. Measure 1 cup ground.
1 ¼cupsall-purpose flour
1teaspoonground cinnamonoptional to make it more cinnamon-y
1 ½teaspoonsbaking powder
For the wet ingredients:
1medium-large zucchiniyield about 2 cups shredded
Make the streusel: Combine flour, sugar and cinnamon for the streusel in a small-medium bowl. Add the cold butter and cut it into the flour mix until small crumbs form. Chill in the fridge until ready to use.
Shred zucchini: Shred the zucchini on a coarse grater and squeeze excess liquid.
Prep: Preheat your oven to 360°F and line a 5x9 inch loaf pan with baking parchment.
Mix the dry ingredients: Add all dry ingredients to a large bowl and whisk until well combined.
Mix the wet ingredients: Add all wet ingredients EXCEPT for the shredded zucchini to a medium bowl or measuring jug. Whisk very well until smooth. Stir in the zucchini.
Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients and fold them in until JUST combined. Do not overmix!
Finish and bake: Pour the batter into the prepared loaf pan. Top with the streusel, gently pushing it into the batter. Bake for around 50 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10-15 minutes before removing to a cooling rack.
WHILE THIS RECIPE CAN BE FROZEN, PLEASE REMEMBER TO DO THE FOLLOWING:
Wait for the bread to cool completely before freezing it (otherwise your freezer could heat up too much and affect the other frozen goods in there).
Use a container or bag that is suitable for freezing.
Label the bag or container with the contents, today’s date AND the use-by time.
Defrost thoroughly before eating.
There is no need to reheat the bread after defrosting it, but I do like warming it up a little sometimes to give it that freshly-baked feel.