Oat flour zucchini bread is a hearty, delicious healthy alternative to traditional zucchini bread, made with just a few simple ingredients and contains no refined flour, dairy, or added sugar! This wholesome oat flour zucchini bread combines the goodness of oats with fresh zucchini for a perfectly moist and satisfying treat.

Why This Recipe Stands Out

This recipe joins an impressive collection of healthy oat flour breads, including savory oat flour quick bread, honey oat flour bread, oat flour banana bread, and oat flour pumpkin bread. What makes this version special is its simplicity and the way it transforms humble zucchini into something extraordinary.

When adding vegetables to bread, balance is key – that’s why this recipe includes optional chocolate chips. The combination of nutritious oat flour and fresh zucchini creates a bread that’s both wholesome and indulgent.

Oat Flour Zucchini Bread

Oat flour zucchini bread is a hearty, healthy recipe made with no refined flour, dairy, or sugar. A delicious breakfast or snack option.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Breakfast, Snack, Snacks

Cuisine American

Servings 12 slices

Calories 168 kcal

Equipment

Food processor or oat flour
Mixing bowls
Loaf pan
Parchment paper
Cooking spray
Oven

Ingredients

3 cups rolled oats (2.75 cups oat flour)
1 tbsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2/3 cup unsweetened vanilla almond milk
1/3 cup maple syrup
2 eggs
2 cups shredded zucchini DO NOT squeeze dry
2/3 cup chocolate chips semi-sweet or dark chocolate

Instructions

Preheat oven to 350°F.
Using a food processor, grind 3 cups of rolled oats into fine oat flour. You want it very fine. (Or use store-bought fine oat flour.)
In a large bowl, mix maple syrup, eggs, and unsweetened almond milk.
Add nutmeg, cinnamon, salt, baking soda, and baking powder to the oat flour. Mix to combine.
Add the wet mixture to the dry ingredients and mix until fully combined.
Fold in shredded zucchini and chocolate chips.
Let the mixture sit for 5 minutes to thicken.
Line a glass loaf pan with parchment paper and spray with cooking spray. (Metal pans may cook faster.)
Pour batter into the prepared pan and place on the top rack of the oven.
Bake for 40–45 minutes or until a toothpick comes out clean.
Let cool completely in the pan. For best results, refrigerate overnight before slicing.

Notes

Letting the bread rest overnight improves texture and prevents crumbling. Use very finely ground oat flour for the best structure.

The Secret to Perfect Results

The magic happens when you don’t squeeze the moisture from your shredded zucchini. This bold approach allows the natural moisture from the zucchini to keep the absorbent oat flour perfectly moist, resulting in bread with incredible texture and flavor.

After testing this recipe multiple times, including making two loaves back-to-back for photos and video, the results were consistently amazing. The batter may look runny at first, but trust the process – the end result is moist bread with the perfect chewy texture, bursting with cinnamon, hints of nutmeg, and delicious chocolate chips.

How to Make Oat Flour Zucchini Bread

Preparing Your Ingredients

Start by shredding your zucchini. You’ll need a minimum of two cups of shredded zucchini, and here’s the crucial part: DO NOT SQUEEZE IT DRY. The moisture from the zucchini is essential for keeping your bread perfectly moist.

Making the Flour Base

You can either make your own oat flour by grinding whole oats in a food processor or blender until they form a fine powder, or use store-bought oat flour. Both work equally well for this recipe. If you’re using pre-made oat flour that’s been sitting in your pantry, make sure to whisk it thoroughly to remove any clumps. These clumps won’t disappear on their own during mixing, so this step is crucial for smooth batter.

Mixing Wet and Dry Ingredients

Combined all dry ingredients in one bowl.

Combine all your dry ingredients in one bowl, including the freshly made oat flour, spices, and leavening agents. In a separate bowl, mix together all your wet ingredients until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing, which can make your oat flour zucchini bread dense.

Adding Zucchini and Mix-ins

Gently fold in your shredded zucchini and chocolate chips. The chocolate chips are technically optional, but they add sweetness and richness that complements the mild zucchini flavor perfectly. Since this recipe contains only ⅓ cup of maple syrup, the chocolate chips provide necessary sweetness.

Baking Your Bread

Let the batter rest for five minutes before transferring to a parchment-lined loaf pan. This resting time allows the oat flour to fully hydrate. Bake until a toothpick inserted in the center comes out clean.

The Ultimate Cooling Technique

Here’s where patience pays off: for the best results, let your bread cool completely on the counter, then refrigerate for a few hours before slicing. This cooling process allows the flavors to meld and the texture to set perfectly.

If you prefer warm bread, you can always reheat individual slices after the initial cooling period. This extra step makes all the difference in achieving bakery-quality results at home.

Variations and Adaptations

Oat Flour Zucchini Banana Bread

Combine the best of both worlds by adding mashed banana to your oat flour zucchini bread batter. Replace half the shredded zucchini with mashed banana for a delicious hybrid.

Vegan Oat Flour Zucchini Bread

This recipe easily adapts to vegan preferences. Simply ensure all your ingredients are plant-based, and you’ll have a delicious vegan oat flour zucchini bread.

Oat Flour Chocolate Zucchini Bread

For chocolate lovers, add cocoa powder to create an indulgent oat flour chocolate zucchini bread. Replace 2 tablespoons of oat flour with unsweetened cocoa powder.

Oat Flour Zucchini Carrot Bread

Create a veggie-packed version by substituting half the zucchini with finely shredded carrots for an oat flour zucchini carrot bread variation.

Storage and Serving Suggestions

Store your oat flour zucchini bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, slice and freeze individual portions for up to 3 months.

This versatile bread works wonderfully for breakfast, as an afternoon snack, or even as a healthy dessert. Try toasting slices lightly and spreading with almond butter, or enjoy as-is with your morning coffee.

Why Choose Oat Flour Over Regular Flour

Oat flour brings numerous benefits to this zucchini bread recipe. It’s naturally gluten-free, high in fiber, and provides a subtle nutty flavor that complements the zucchini beautifully. Unlike refined flour, oat flour retains all the nutritional benefits of whole oats, including beta-glucan fiber that supports heart health.

The texture that oat flour creates in this zucchini bread is uniquely satisfying – slightly denser than traditional flour breads, but with a pleasant chewiness that makes each bite more satisfying.

Troubleshooting Common Issues

My Bread is Too Dense

This usually happens from overmixing the batter or using old baking powder. Mix just until ingredients are combined, and ensure your leavening agents are fresh.

The Bread is Too Dry

Remember not to squeeze the zucchini dry, and don’t overbake. The natural moisture from the zucchini is crucial for achieving the perfect texture.

My Bread Didn’t Rise Properly

Check the freshness of your baking powder and baking soda. Also, don’t skip the 5-minute resting period before baking – this allows the oat flour to properly hydrate.

Nutritional Benefits

This oat flour zucchini bread offers impressive nutritional value. Zucchini provides vitamins A and C, potassium, and antioxidants, while oat flour contributes fiber, protein, and essential minerals. By using maple syrup instead of refined sugar, you’re getting trace minerals and a more complex sweetness.

Each slice delivers sustained energy thanks to the combination of complex carbohydrates from oats and the natural sugars from zucchini and maple syrup.

Perfect for Meal Prep

This recipe is excellent for meal prep. Make a loaf on Sunday, and you’ll have healthy breakfast or snack options all week. The bread actually improves in flavor after a day or two, as the spices have time to meld and develop.

Consider making multiple variations – perhaps one standard version and one oat flour zucchini carrot bread – to keep your weekly meal prep interesting and varied.

Final Thoughts

This recipe proves that healthy baking doesn’t mean sacrificing flavor or satisfaction. Whether you’re looking for a nutritious breakfast option, a satisfying snack, or even inspiration for oat flour zucchini pancakes using similar flavors, this recipe delivers on all fronts.

The combination of wholesome oat flour, moisture-rich zucchini, and warming spices creates a bread that’s both nourishing and delicious. Plus, with variations like butternut squash bread using similar techniques, you can adapt this base recipe for seasonal vegetables throughout the year.

The Ultimate Oat Flour Zucchini Bread Recipe: Healthy, Moist & Delicious

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