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Zucchini Bread with Oats

For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup.
From: bonappetit.com Makes two 8 1/2x4 1/2" loaves

Non-stick vegetable oil spray
1 cup walnuts (optional)
3 large eggs
1 cup vegetable oil
1¼ cups granulated sugar
½ cup (packed) light brown sugar
1 tablespoon vanilla extract
3 cups all-purpose flour
1½ teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon freshly grated nutmeg
3½ cups coarsely grated zucchini (from about 1 lb. zucchini)
1¼ cups old-fashioned rolled oats, divided
3 tablespoons raw sugar

Preheat oven to 350°. Spray two 8 1/2x4 1/2" loaf pans with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. If using, spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8–10 minutes; let cool, then coarsely chop.

Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth. Whisk flour, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry). Fold in zucchini, walnuts, and 1 cup oats. Scrape batter into prepared pans.

Toss raw sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pans to a wire rack and let bread cool in pans 30 minutes; turn out bread onto rack and let cool completely.