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Healthy zucchini oat bread! It is vegan, oil-free, gluten-free, nut-free, and and packed with both zucchini and nutrition!
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.
Recipe Benefits
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.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
(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:
- Individual Zucchini Bread Baked Oatmeal (oil-free)
- 3-Ingredient Zucchini Soccatas (chickpea flour omelets)
- Chickpea Flour Zucchini Muffins (oil-free, grain-free)
- 4-Ingredient Zucchini Skillet Flatbreads
- Coconut Flour Zucchini Cookies (grain-free)
- Coconut Flour Zucchini Brownies {oil-free, grain-free}
- Zucchini Oat Breakfast Cookies
- Vegan Almond Flour Zucchini Muffins {grain-free, oil-free}
Zucchini Oat Bread (Oil-Free, Gluten-Free, Vegan)
Ingredients
- 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
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
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.
I can’t tell you how many times I have made this recipe. Over the years I’ve made some changes. I leave out the sugar and replace the sweetness with 1/4 cup chocolate chips and then add about the same in nuts. Then I put it in a 8 x 8 inch baking dish. For some weird reason I like this in little squares vs a bread slice. Partly I felt it stayed together better. Sometimes I serve it with a dollop of yogurt on top, eating it with a fork, since sometimes it’s a bit crumbly. It is my perfect way to use up a lot of zucchini!
Hello,
Can ground flex seed be used instead of flaxseed meal?
Also, I was thinking of a not sweet one, just not adding the sugar, vanilla, and cinnamon. So it is like a bread 🙂
Hi Sandi,
Yes, absolutely. Flax seed meal is just ground flax seeds, so you can grind your own. Be sure to go by weight — if the flax seeds are very finely ground, like fine flour, it will be fluffier and have more volume when measuring by cups.
Ooh, yes, savory zucchini bread sounds great. Absolutely, just leave out the sweet elements ☺️
Can this be made without baking soda? I avoid baking powder and soda in cooking if possible. Any substitutes or suggestions? Please and thank you!
Hi Jenna,
No, htere is not a simple substitute. Loaf breads need some sort of leavening (baking soda, baking powder, yeast, eggs, or combinations of these ingredients) in order to rise. Without baking soda, baking powder or eggs, that leaves yeast. It would take some experimenting to transform this into a yeast bread, there is not a ready to go method for swapping baking soda for yeast.
I might try grinding the oats next time, but this is so delicious
Wonderful. Annie, so glad you like it! 🙂
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!
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!
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.
So glad you like it Janie!
Hi Camilla,
Do you think this recipe would work with oat flour instead of whole oats?
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 🙂
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?
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!
If I wanted to make this a chocolately loaf, how much cocoa powder would you suggest?
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 🙂
Can I make this without any sugar at all? So it will be more savoury. I’m trying to find recipes that i can bake without sugar thanks
Ooh, I think that would work here, Tasha. There is so much moisture from the zucchini and milk, I do not think eliminating the sugar will impede the bake at all. You could add fresh or dried herbs, if you like, or some other savory elements, too 🙂
I have some pulp from juicing that I am going to try in place of the zucchini. Can you tell me how much in volume you come up with in the blender so I can add in the moisture that I lost in the juicing process? I am also leaving out the sugar and vanilla and replacing with some fresh thyme and rosemary as I don’t like sweets in the morning. I am trying to find a savory bread with low histamine and using veggies. Thank you!
So moist and amazing! I made these without sugar or vanilla extract and it still tasted awesome! You would never guess that they are gluten free.
Oh, that is is fantastic, Lucas!!!
@Camilla, if making it savoury without sweetener and vanilla extract, would I need baking powder instead of baking soda?
Hi Tasha! Yes! I would stick to the baking soda but add a bit of acid to the milk mixture (a tablespoon of vinegar or lemon juice).
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 🙂