Oat flour zucchini bread is a hearty, delicious healthy zucchini bread made with just a few ingredients! No refined flour (oat flour only), dairy, or sugar!
For HH zucchini week, I thought I’d add another oat flour bread to my growing collection of oat flour bread including savory oat flour quick bread, honey oat flour bread, oat flour banana bread, oat flour pumpkin bread, oat flour desserts, and now, my friends this delicious oat flour zucchini bread.
And if I’m putting a vegetable into my bread, you know I’m also adding chocolate chips because, #balance. Right?
The other day a mutual friend, more like an acquaintance, posted she made something on Instagram, and Mr. Hungry asked me why her pans were presteine, and mine were all stained. I happen to know this person works A LOT and seldom cooks. I smiled because it makes my heart happy to see all of you getting in your kitchen, getting messy, and staining your pans! Like mine is above. It makes my heart happy!
Don’t worry. I quickly enlightened Mr. Hungry of the fact that those pans had probably never been used while I run a food blog for a living. Quarantine marital bliss in it’s finest right?
I’ll tell you what; I sure didn’t hear him complaining about stained pans as he was DEVOURING this bread. I made two loaves in a row, one for photos and one for a video (and to double test it), and they both were gone within a few days.
I honestly think this might be the best bread recipe I’ve ever made. The batter was runny, so I was a little afraid going in because I chose not to squeeze dry my zucchini shreds.
A bold move, in my opinion. OMG, but when it came out, and I finally got to slice into it, it was heaven. It’s moist, but with the right bready texture, so it’s slightly chewy. Each bite is full of cinnamon, hints of nutmeg, and delicious chocolate chips. It’s DELICIOUS!
How to Make Oat Flour Zucchini Bread
I like to start by shredding my zucchini. You’ll want a minimum of two cups shredded zucchini and DO NOT SQUEEZE IT DRY. In this case, we are using the moisture of the shredded zucchini to keep the ever absorbant oat flour moist.
Next, you’ll make your oat flour and then mix it with the other dry ingredients. If you premade your oat flour and it’s been sitting in the pantry a while, make sure to whisk it to remove any clumps before moving forward. Trust me. It will stay clumpy if you don’t remove the clumps now.
Next, mix your wet ingredients together.
Pour wet ingredients into dry and mix them until just combined.
And now fold in your zucchini and chocolate chips. The chocolate chips are optional, as in the recipe will work without them, BUT it won’t be very sweet. There is only 1/3 cup maple syrup in this whole recipe because I was accounting for the sweetness of the chocolate chips.
Let it sit for five minutes before baking in a parchment-lined baking sheet. It’s done when an inserted toothpick comes out clean. BUT for the best results, you should let it cool completely on the counter and then in the fridge for a few hours.
If you like your zucchini bread warmed, warm it up after. Trust me. I know the pain of pulling the bread out and not being able to eat it yet, but good things come to those who wait. mmmmkay? I promise it’s worth it!
You May Also Like:
- Healthy Zucchini Bread (uses whole wheat flour)
- Healthy Blueberry Zucchini Muffins (uses whole wheat flour)
More Oat Flour Recipes:
- 27+ Oat Flour Dessert Recipes
- Oat Flour Banana Bread
- Oat Flour Pumpkin Bread
- Oat Flour Honey Oat Bread
- Oat Flour Brownies
- Oat Flour Blueberry Scones
- See all my oat flour recipes here!
Oat Flour Zucchini Bread
Ingredients
- 3 cups rolled oats (2.75 cups oat flour)
- 1 tablespoon cinnamon
- 1/2 tsp nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup Unsweetened Vanilla Almond Milk
- 1/3 cup maple syrup
- 2 eggs
- 2 cups shredded zucchini DO NOT squeeze dry
- 2/3 cup chocolate chips semi-sweet or dark chocolate
Instructions
- Preheat oven to 350F.
- Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is very fine. (or you can purchase fine oat flour.)
- In a large bowl, whisk together maple syrup, eggs, and unsweetened vanilla almond milk.
- Add nutmeg, cinnamon, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
- Next, add the wet mixture to the flour mixture and mix until totally combined. Fold in shredded zucchini and chocolate chips.
- Let the mixture sit for five minutes. It might look like it's too thin, but it's not, it's perfect!
- Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish, but this may change the cooking time.) The paper will wrinkle, and this is the price we pay for easier cleanup!
- Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.
- Bake for 40-45 minutes until inserted toothpick comes out clean.
- Let cool COMPLETELY so, it doesn't crumble. For best results, let it cool a couple of hours on the counter then in the refrigerator overnight. This will ensure it doesn't crumble!
Video
Nutrition
Could applesauce be used in place of eggs? We have a lttle one in the family with extensive allergies. Oat is his only grain, but no eggs, no flax eggs, no banana. THank you
I don’t know if that would work, but what about something like Bob’s Red Mill Eggs Replacer? If not, applesauce may work, but you’ll have to increase the baking powder and baking soda. Let us know if it works!
If I don’t have chocolate chips and want to add sugar for sweetness…how much sugar would you add (e.g. brown sugar)?
This is a good question! I’m not sure! The recipe is pretty liquidity so I think you could safely add 1/2 cup of brown sugar without changing the texture too much!
Did it skabity skodo?
Delicious bread, but came out very dry. Bone dry on top and wetter/denser at the bottom. Suggestions? With a bit of butter on the slices it perfect but would rather get more moisture in the bake. Also, any ideas for nutmeg free? Allergy.
I’m really not sure, that’s never happened to me! Maybe try squeezing the zucchini just a bit, or make sure it’s mixed well? Also it’s fine to leave the nutmeg out, will still be delicious!
I don’t usually leave comments on these recipes I find online but I Had to find this page and thank you for the amazing sugar free and gluten free recipe. I made regular oat bread last week and it was barely eatible so I wasn’t too hopeful. But this recipe is better then my gluten zucchini bread recipe. So happy with this. It’s moist and not crumbly once cooled. I made half of it with chocolate chips and I’m sure this helps but the no chip side is good as well. Here were my modifications. I added a decent amount of stevia so it’s nice and sweet. I didn’t have milk of any type on hand so I used kefir. I replaced the nutmeg with a couple dash of clove. Finally next time I make this I’ll be adding nuts which should make it even better. Thanks again and I’ll be trying the banana and pumpkin breads as well.
I’m so glad you enjoyed it! Thanks for sharing your modifications!
This is great and it works well with modifications
I used:
– fine oats (fast cooking) – I did not grind it
– brown sugar instead of syrup
– walnuts
– cranberries
– few spoons of oil
– oat milk (instead of almond milk)
I did not use:
– chocolade
– nutmeg
Cooking time was 50 min.
Tastes good, does not crumble.
I never bake (only fruit crumbles), because we don’t eat deserts and I’m bored with baking, but this is something that I am going to make from time to time when garden overflows with zucchini.
So glad you liked it! Thanks for sharing your modifications!
Could you use goat milk instead of vanilla almond milk
Yes!
Has anyone tried this recipe with flax eggs instead of regular eggs?
My Aunt loves using flax eggs and has made this recipe with flax eggs, she said it went good!
Thanks! Looking forward to making recipe!!
I ABSOLUTELY LOOOVE this recipe. Thank you so very much for developing it.
The first time I made as is and it was perfect and not crumbly at all. I thought it was heavenly and could not get better. I was so wrong!! The second time I made it I added tart blueberries and it beyond delicious.
I love oats and will try the cookies next.
Again, heartfelt thanks,
L-a
I love the addition of blueberries!
I’m so disappointed…the only thing I didn’t add was the maple syrup..I put half a cup of Splenda…but my batter was so thick..I had to add milk…maybe my oats were too much…I grinded them…3 cups after grinding. Anyways its in the oven. We’ll see what happens.
splenda is a dry sweetener and maple syrup is a wet so you removed some of the liquid required for this recipe. Adding milk is fine! You would likely need as much as the maple syrup you cut out or maybe more.