2 cups Whole wheat bread flour (The original recipe calls for regular Whole wheat flour)
1 cup steel cut oats (The original recipe calls for Oats flour, but I wanted the extra texture thus used steel cut oats)
2 cups golden yellow sugar (The original recipe calls for cane sugar)
1 cup VOO = Virgin Olive Oil (The original recipe calls for vegatble oil)
1 cup pecan pieces
3 L eggs
3 tsp vanilla
2 cups grated zucchini (1 medium to large)
3 tsp cinnamon powder
1 tsp salt
1 tsp baking soda
1 tsp baking powder
Extra pecan pieces for decoration (Use as much as you like)
Preheat oven to 350F.
Mix together the flour, oats, baking soda, baking powder, salt, cinnamon and grated zucchini and add pecan pieces (I added an extra hand full).
In a separate bowl beat sugar, eggs, vanilla extract and oil till creamy with a hand mixer.
Combine and mix the dry and wet mixtures together.
Scoop out approximately ½ cup of dough into a greased baby/single bread loaf or large cupcake pan.
Divide all the dough between 9 pans.
Add additional pecans as decoration, I used a lot, as we just love the nuts and additional crunch.
Bake for 30 minutes, depending on your oven.
Check and when a toothpick inserted in the centre comes out clean, you’re done.
Let it cool for ±5 minutes before taking out of the pan. Invert onto a cooling tray.
Store each one individually in a ziploc baggie and keep it in the fridge for a healthy treat.
Original Source: cookilicious
Tweaked, prepared, tried and tested by: Es Slabs