Start with the following ingredients: 1/2 cup of softened salted butter (keep 2 tbsp aside), a quarter-cup of turbinado sugar, 1 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1/2 teaspoon kosher salt, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon ground allspice, 2 large eggs, 1 1/4 cups grated unpeeled zucchini (1 large zucchini should suffice), 1 cup granulated sugar, 1/2 cup canola oil, 1 1/2 teaspoons vanilla extract, 1 teaspoon orange zest, 3/4 cup toasted roughly chopped pecans, and 1/2 cup plus 1 1/2 tablespoons old-fashioned regular rolled oats.

Begin by heating your oven to 350°F. Using 2 tablespoons of the butter, grease a loaf pan of 9- x 5-inch dimensions. Dust the pan with the turbinado sugar, ensuring to knock out any surplus. Combine the flour, cinnamon, kosher salt, baking powder, baking soda, and allspice in a medium-sized bowl and set aside.

Move on to the eggs - whisk them in a large bowl until they are pale and frothy. Mix in the grated zucchini, granulated sugar, oil, vanilla extract, and orange zest. After the egg mixture is well mixed, add the flour mixture and stir carefully until only just mixed in. Include the pecans and 1/2 cup of the oats.

Later, pour the batter into the loaf pan you prepared earlier. Level out the top part and sprinkle it with the remaining oats (that's the 1 1/2 tablespoons you put aside). Place the pan into your preheated oven.

Allow it to bake until it turns a delightful shade of golden brown, and a wooden pick inserted into the bread comes out clean. This should take anywhere from 55 minutes to an hour. Once baked, let the bread cool down in the pan for about 15 minutes, placed on a wire rack.

Then, remove the bread from the pan and let it cool considerably on the wire rack. This cooling period should last about an hour. After completely cooled, slice the bread and serve it with the 6 tablespoons of softened butter that remained.