You’ll love this healthy zucchini oatmeal bread recipe made with nutritious and simple ingredients like oats and fresh zucchini.
It makes a great breakfast or snack option that the whole family can enjoy. Trust me…I tested this recipe 5 times, and my family was still asking for more!
The best part? You don’t need to squeeze or drain the zucchini. This recipe uses its natural moisture for a delicious texture.
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If you’re new here, welcome! My name is Becca. I am a Registered Dietitian Nutritionist specializing in ADHD nutrition and I also have ADHD myself. I combine evidence-based nutrition knowledge with my own lived experience to help you optimize your health and time in the kitchen.
Why you’ll love this gluten-free zucchini bread
- Healthy sweet treat. This recipe uses nutrient-dense ingredients to satisfy your sweet tooth.
- Packed with fiber. The rolled oats and grated zucchini help add 3 grams of fiber per slice.
- Made without gluten or dairy. You can modify this recipe to be both gluten-free and dairy-free.
Ingredients & Substitutions
What you’ll need:
- Oat flour: You can make your own by blending old fashioned oats in a high-powered blender or food processor.
- Whole oats: Adds texture and fiber. You can use rolled oats, quick cooking oats, or instant oats.
- Baking soda & baking powder: The perfect combo to give your zucchini bread some height.
- Sea salt & ground cinnamon: Add for flavor.
- Brown sugar: Adds natural sweetness. You can also swap for coconut sugar.
- Coconut oil: Incorporating a fat helps give that bakery-style crumb. You can swap for avocado oil or vegetable oil, however, I really like the coconut flavor in this one.
- Milk of choice: Works with regular dairy milk, almond milk, oat milk, or soy milk.
- Ground flax: Adds fiber and helps bind the wet ingredients.
- Eggs: Binds everything together.
- Grated zucchini: Use either a box grater or food processor to grate the zucchini. There is no need to squeeze out the excess liquid.
- Chocolate chips or walnuts: Add either or both for extra flavor and mouth feel. You can also try dark chocolate chips or other chopped nuts.
- Optional toppings (after it’s baked): melted butter, honey or jam, peanut butter or cashew butter with sliced ripe banana on top.
Keep scrolling for the full recipe with ingredient amounts and detailed instructions!
Equipment Needed
- 9×5 inch loaf pan
- Parchment paper
- 2 large mixing bowls
- Box grater for shredding zucchini
- Measuring cups and spoons
- Mixing spoon or spatula
- Wire rack for cooling
Dietary Variations
- Gluten-Free: Ensure your oats are certified GF.
- Dairy-Free: Use almond milk or another plant-based milk.
- Vegetarian / Vegan: This recipe is already plant-based. You can make it vegan by using flax eggs instead of regular eggs.
How to Make this Healthy Zucchini Oatmeal Bread
Step 1: Prepare the oven and loaf pan.
Step 2: Mix together the dry ingredients.
Step 3: Mix together the wet ingredients.
Step 4: Mix the wet ingredients into the dry ingredients.
Step 5: Add the chocolate chips or walnuts. Let the batter sit for 10 minutes.
Step 6: Pour into the prepared pan.
Step 7: Bake.
Step 8: Let zucchini bread cool completely before cutting into individual slices.
Storage & Freezing Instructions
- Let the bread cool completely before slicing.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in the microwave for 5 – 10 seconds. Otherwise it can be a bit crumbly (since the recipe doesn’t contain any gluten).
- For longer storage, wrap slices in plastic wrap or aluminum foil and freeze. Reheat in the microwave for 15 – 30 seconds (take out of the foil first!).
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Gluten-Free Zucchini Oatmeal Bread
Equipment
- 1 9×5 inch loaf pan
- Parchment paper
- 2 large mixing bowls
- 1 Box grater
- measuring cups and spoons
- 1 Spatula
- 1 Wire rack
Ingredients
- 2 cups oat flour
- ½ cup whole oats
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup brown sugar or coconut sugar
- ⅓ cup melted coconut oil
- ¼ cup milk of choice
- 1 tbsp ground flax
- 2 large eggs
- 1 ½ cups grated zucchini 1-2 zucchini; no draining, loosely packed
- ½ cup chocolate chips or chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper and set aside.
- In a large bowl, whisk together 2 cups of oat flour, ½ cup oats, 1 tsp baking soda, ½ tsp baking powder, ¼ tsp salt, 1 tsp cinnamon and ½ cup sugar.
- In a separate medium bowl, mix together ⅓ cup melted coconut oil, ¼ cup milk, 1 tbsp flax, 2 eggs, and 1 ½ cups grated zucchini.
- Pour the wet ingredients mixture onto the bowl with the dry ingredients. Mix until smooth.
- Fold in ½ cup chocolate chips or walnuts.
- Let the batter sit for 10 minutes.
- Pour into the prepared pan.
- Bake for 50–60 minutes, until a toothpick comes out mostly clean.
- Let the bread cool completely in the pan before slicing.
- Enjoy!
Notes
This recipe has been tested A LOT! In my opinion, the flavour is perfection. Note that if you don’t let it cool completely before cutting, it can fall apart a bit. This is bc it doesn’t contain all purpose flour/gluten to hold it together. I hope you love it as much as my family does!