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!
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.
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)
It is also LOADED with zucchini! Specifically 1 pound (454 g), which is about 2 medium 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.
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).
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:
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!
Zucchini Oat Bread {Oil-Free, Gluten-Free, Vegan}
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 1 loaf (12 slices) 1x
Description
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!
Ingredients
- 1 pound (454 g) zucchini, ends trimmed
- 1 cup (250 mL) nondairy milk
- 2 cups (180 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
Instructions
- Preheat oven to 375F(190C). Spray or grease a 9×5-inch (22.5 x 12.5 cm) loaf pan.
- 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.
- 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.
- 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.
- 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.
Notes
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.
- Category: Bread
Nutrition
- Serving Size: 1/12 of loaf
- Calories: 107
- Sugar: 6.9 g
- Sodium: 243 mg
- Fat: 2.3 g
- Saturated Fat: 0.2 g
- Carbohydrates: 19.2 g
- Fiber: 4 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Have you ever tried to make these in muffin form?
Hi Michelle! I haven’t, but it should work very well. Same temp, 12 muffins, about 22 to 25 minutes should do it!
Just a question: is there a way to make this somehow savoury rather than sweet?
I think it would make a great savoury bread but I don’t know if it is possible.
Hi Federica,
Yes, I think that would be a great idea. Omit the sweetener and vanilla. You may need to add a dribble more milk or water (to make up for the moisture of the sugar), but perhaps not since the zucchini is so moist. Stir it up and go with your baker’s instinct :). You could add fresh herbs, too. I would love to hear how it goes if you try it!
Tried last week, making again today for my sister’s visit. It’s a vegan desert that actually sets up in the middle! I did add a tad more flour… but I cannot be sure my little helpers put the correct amount in to start 😉
Thank you!
So glad you made it and like it, Molly! I understand completley about little helpers, too!
Going to try these with quinoa flakes instead of oats. Can I use ground sunflower seeds instead of flax?
Let me know how it turns out, Lenore. Ground sunflower seeds sounds like a good option, although I have never tried it so I cannot predict how it will turn out. Sunflower seeds can turn baked goods green, but that’s fine, since this bread is already green! 🙂
Would this work with peeled zucchini? I think my boys would have a better chance of eating it that way.
Hi Linda,
Absolutely! I completley understand, my son is squeamish about green baked goods, too 🙂