Go Back
Close-up of sliced oat flour zucchini bread with chocolate chips

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.