Zucchini Oat Bread

adapted from: What's Cooking with Ruthie

1 1/2 c. sugar 

2 1/2 tsp. cinnamon 

2 1/2 c. all-purpose flour

1 c. oats

1 tsp. baking powder

1 tsp. sat

1/2 tsp. baking soda

3 eggs

1 c. applesauce

2 Tbl. butter, melted (or 2 Tbl. coconut oil)

1 tsp. vanilla

2 c. zucchini, unpeeled and shredded

Preheat oven to 350 degrees.  Coat a 9x5-inch loaf pan with cooking spray.  In a small bowl combine 1 Tablespoon of sugar and 1 teaspoon of cinnamon; set aside.  In a large mixing bowl combine remaining 1 1/2 teaspoons of cinnamon, flour, oats, baking powder, salt and baking soda; set aside.  In a medium mixing bowl, beat eggs until thick and yellow.  Add remaining sugar, applesauce, melted butter and vanilla; mix well.  Stir in the shredded zucchini.  Pour wet ingredients into dry and stir together until combined.  Do not overmix.  Pour into prepared loaf pan (depending on how tall your loaf pan is, you might not be able to fit all of the batter - you can make a few muffins with any extra).  Sprinkle top with cinnamon and sugar mixture.  Bake for 1 hour- 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 15 minutes, remove from pan and cool completely.    

Jenn's Notes: I used melted coconut oil in place of the butter.  I also added around a teaspoon of brown sugar to my cinnamon and sugar topping.