Skip to Content

Healthy Zucchini Oat Bread {Oil-Free, Gluten-Free, Vegan}

Healthy zucchini oat bread! It is vegan, oil-free, gluten-free, nut-free, and and packed with both zucchini and nutrition!

Overhead shot of Healthy Zucchini Oat Bread on a piece of parchment paper
Zucchini Bread made with Oats & Coconut Flour

We are on the brink of zucchini season, but I could not wait to get a running start with a new take on zucchini bread.

I love zucchini bread. My mother grew zucchini every summer and made many whole wheat loaves to use up her annual bounty. Her healthy, wholesome baking spoiled me, to the point where I do not enjoy traditional zucchini bread, specifically the versions that are loaded with sugar, and white flour, yet very little zucchini.

So I came up with a recipe that pleases me, will make my mom proud, and (I predict) will make you jump for joy when you try it. It’s my Zucchini Oat Bread, made with rolled oats and coconut flour.
close-up of slices of Healthy Zucchini Oat & coconut flour Bread

The Healthy Highlights of this Zucchini Bread

This super-healthy zucchini bread is fast and easy to make, as well as:

  • Oil-free
  • Gluten-free
  • Vegan
  • High in fiber
  • Low in sugar (6.9 g per big slice)
  • Only 107 calories (per big, filling slice)

Bread that is Packed with Zucchini

It is also LOADED with zucchini! Specifically 1 pound (454 g), which is about 2 medium zucchini.

How to Make Oat & Coconut Flour Zucchini Bread

(1) Blend the Zucchini 

Rather than grating the zucchini, you’ll make what is essentially a zucchini smoothie. Trim the ends off of the zucchini, cut into large pieces, and then process, along with 1 cup of nondairy milk, until smooth.

This zucchini puree provides ample moisture to the bread as well as even distribution (to the extreme!) of the zucchini.

(2) Mix the Remaining Ingredients in a Bowl

Transfer the zucchini puree to a large bowl and add the remaining ingredients: coconut flour, coconut sugar (only 1/3 cup for the entire loaf), flaxseed meal, vanilla, cinnamon, baking soda, and salt.

The flaxseed meal, along with the zucchini puree and flaxseed, eliminate the need for oil in the bread.

The addition of coconut flour requires explanation. I originally experimented with an all-oat loaf. My attempts were both flat and gummy, but still tasty, so I knew I was on track.  Coconut flour, along with some proportion retooling, changed everything, resulting in a decidedly BREAD-y loaf. Hurrah!

Give everything a good stir and the batter is done!

I know what some of you are thinking: why not add all of the ingredients to the blender and save dirtying a bowl? I had the same thought, and I tried it. While not terrible, keeping the oats whole results in a far superior, toothsome texture.

Also, the bottom of the completely pureed loaf was markedly denser than the top portion. No thanks. Cleaning the blender was no fun, either (by comparison, the zucchini milk “smoothie” rinses out with ease).

(3) Spread & Bake the Batter

Spread the batter evenly in a 9×5 inch (22.5 x 12.5cm) loaf pan that has been sprayed or greased, smoothing the top.

Then it’s off to bake in a preheated 375F (190C) preheated oven.

In 45 to 50 minutes, this is the golden-brown result:

(4) Cool & Slice

Transfer the pan to a wire rack to cool completely. Once cooled, run a knife around the edges of the pan to release the loaf.

This bread is hearty, wholesome and delicious! You can stir in your favorite kinds of bits and pieces (e.g., dried fruit, chopped nuts or seeds, shredded coconut, dark chocolate chips) or slather slices with nut butter and jam for instant breakfasts and snacks on the run.

Eating lots of vegetables is a breeze with recipes such as this. Happy baking, everyone!

More Delectable Vegan & Gluten-Free Zucchini Recipes:

Zucchini Oat Bread {Oil-Free, Gluten-Free, Vegan}

Zucchini Oat Bread {Oil-Free, Gluten-Free, Vegan}

Yield: 1 loaf (12 slices)
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Healthy zucchini bread made with whole oats and coconut flour. It is oil-free, gluten-free, nut-free, vegan, and packed with both zucchini and nutrition!


  • 1 pound (454 g) zucchini, ends trimmed
  • 1 cup (250 mL) nondairy milk
  • 2 cups (200 g) rolled oats (certified GF, as needed)
  • 1/2 cup (56 g) coconut flour
  • 1/3 cup (64 g) coconut sugar
  • 2 tablespoons (13 g) flaxseed meal (or ground chia seeds)
  • 2 teaspoons vanilla extract
  • 1 and 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt


  1. Preheat oven to 375F(190C). Spray or grease a 9x5-inch (22.5 x 12.5 cm) loaf pan.
  2. Cut the zucchini into large chunks. In a blender or food processor, process the zucchini with the milk until smooth; transfer to a large bowl.
  3. Add the oats, coconut flour, sugar, flaxseed meal, vanilla, baking soda, cinnamon and salt to zucchini puree in bowl. Stir until completely blended. Spread evenly into prepared pan.
  4. Bake in the preheated oven for 45 to 50 minutes until browned and a toothpick inserted near center comes out with only moist crumbs attached.
  5. Place pan on a wire cooling rack and cool completely in pan. Run a knife around edge of pan and remove bread. Slice as desired.


Storage: Store the cooled bread in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.
Zucchini Tips: For the most successful results, use weight (1 pound/454 g) to measure the zucchini.

Coconut Flour: Unfortunately, there are no substitutions for the coconut flour in this recipe. It is a unique ingredient and serves a specific role in this bread.

Oat Flour: You can use an equal weight amount of oat flour in place of the whole oats. 200 grams of oat flour is about 1 and 2/3 cups.

Nutrition Information
Yield 12 Serving Size 1/12 of loaf
Amount Per Serving Calories 107Total Fat 2.3gSaturated Fat 0.2gCholesterol 0mgSodium 243mgCarbohydrates 19.2gFiber 4gSugar 6.9gProtein 2.9g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Friday 17th of June 2022

Hi! Trying this asap! But I don't have a scale. Tried to look up some conversion charts but not feeling super confident about how much zucchini you use in terms of cups to make up a pound. Could you perhaps approximate how much of the zucchini is needed? Maybe just a number of medium zucchini? Or how much you think the zucchini breaks down to in the processor? Or if it's easier just what volume of puree do you think the milk PLUS zucchini makeup after it's processed?

In other words, is there maybe 3 cups of "liquid" once you're done processing the milk & the zucchini together?

Any one of these approximation or similar would be incredibly helpful!

Thank you for the inspiring recipe!


Monday 20th of June 2022

Hi Nic! 3 medium zucchini (about 7 inches long, 1 and 1/2 inches diameter) is a good estimate of a pound :) I hope you enjoy the bread!


Friday 20th of May 2022

I love this. I like to soak oats before using them, to make it easier on my digestion. I did decrease the amount of liquid to add when I used soaked oats, but I'm not sure by exactly how much, seeing as some is needed to puree the zucchini. The loaf turned out really good, even if falling apart a little.


Tuesday 7th of June 2022

So glad you like it Janie!


Tuesday 12th of October 2021

Hi Camilla, Do you think this recipe would work with oat flour instead of whole oats?


Wednesday 13th of October 2021

Hi Nina, Yes! Use an equal weight of oat flour (it will be about 1 and 2/3 cups of oat flour to equal the 2 cups of whole oats). Thanks for asking, I have added the information in the notes to the recipe :)


Tuesday 5th of October 2021

Hello! Not sure if my other comment went through. I've made this twice (delish!!!), but am wondering: is there an alternative four to coconut flour to use?


Wednesday 13th of October 2021

So glad you like the bread, Danielle! You can sub a almond flour (or any other nut or seed flour--I like to make peptic flour in my blender). However, you will need to use about 3 times the amount of almond or seed flour (coconut is so unusual --a small amount goes a long way). I hope this helps, Danielle!


Tuesday 8th of June 2021

If I wanted to make this a chocolately loaf, how much cocoa powder would you suggest?


Wednesday 16th of June 2021

Hi Tiffany, Perhaps start at 1/4 cup...up to 1/2 cup for super chocoalte, but may need to add a bit more sweetener (Unless you, like me, like bittersweet :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe