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Categories:
brown sugar all-purpose quick-cooking oats butter ground cinnamon oats flour whole wheat flour ground cinnamon baking powder baking soda salt ground nutmeg butter brown sugar vanilla eggs sour cream zucchini confectioners
Viewed: 48 - Published at: 6 years agoIngredients
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup quick-cooking oats
- 2 tablespoons butter, softened
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups quick-cooking oats
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1-1/4 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/3 cup butter, softened
- 1 cup packed light brown sugar
- 1-1/2 teaspoons vanilla extract
- 2 large eggs
- 1/3 cup reduced-fat sour cream
- 2-1/2 cups shredded zucchini (about 2 medium)
- Confectioners' sugar
Method
- Preheat oven to 350°. Coat a 10-in. fluted tube pan with cooking spray; dust lightly with flour, tapping out excess.
- Mix first five ingredients with a fork until crumbly. Sprinkle onto bottom of prepared pan.
- For batter, mix oats, flours, cinnamon, baking powder, baking soda, salt and nutmeg. In another bowl, beat butter and brown sugar until crumbly; beat in vanilla and eggs, one at a time. Add oat mixture alternately with sour cream, beating well (batter will be thick). Fold in zucchini. Pour over crumb mixture.
- Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing to a wire rack. Serve warm or at room temperature; dust with confectioners' sugar before serving.
