Oat Flour Zucchini Bread

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!

Course Breakfast, Snack, Snacks

Cuisine American

Keyword dairy free, gluten free, healthy zucchini bread, oat flour, oat flour bread, zucchini bread

Prep Time 20

Cook Time 45

Servings servings

Calories 168kcal

Author Kelli Shallal MPH RD

Ingredients

3 cups rolled oats (2.75 cups oat flour)
1 tablespoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup Unsweetened Vanilla Almond Milk
⅓ cup maple syrup
2 eggs
2 cups shredded zucchini DO NOT squeeze dry
⅔ 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