This oat based zucchini bread is dense and delicious – it is super filling thanks to the hearty oats and uses only 10 simple pantry ingredients. This bread is made with no refined sugars and will keep you full from breakfast to lunch or as a midday snack. It is moist from the zucchini and is made with cozy spices like cinnamon and vanilla.
What you will need to make the bread:
- Bread Pan + Parchment Paper
- Grater
- Baking Soda
- Cinnamon
- Oat Flour: you can either buy store bought oat flour or grind up rolled oats in the food processor. If you use homemade oat flour, use 1 ½ cups of oat flour in the recipe instead of 2 cups
- Eggs
- Coconut Oil: make sure to melt this in the microwave, it should be liquid
- Maple Syrup
- Plant Based Milk: I like to use almond or cashew milk
- Zucchini: make sure this is as dry as possible after you grate it or your bread will be too soggy. To grate, trim both sides off the zucchini and use the side of your grater with larger holes or use the grater on your food processor
- Vanilla Extract
- Chocolate Chips: my favorite to use are Hu Gems
Tips:
- This bread sneaks vegetables in without having to taste them
- You could make these into muffins if you don’t have a bread tin
- Zucchini is high in antioxidants and packed with vitamins
- Save some chocolate chips to add to the top
- Sprinkle extra cinnamon on top of the bread before you bake it if you want extra spice
How to store:
- You can leave this out at room temperature covered with foil or Bee’s Wrap if you plan to eat it within 3 days. You can also store this in a sealed airtight container in the refrigerator for up to a week or freeze for up to 3 months. To store in the freezer, first wrap it in plastic wrap, then tip foil and seal it in a ziploc bag.
If you liked this recipe, you might also like:
Cinnamon Blueberry Oat Muffins
Zucchini Oat Bread
Cooking & Baking Supplies
- Bread Pan
- Parchment Paper
Ingredients
- 1 1/4 cup zucchini, grated
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 cups oat flour
- 2 eggs
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/3 cup plant based milk
- 1 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a bread tray with parchment paper.
- Grate zucchini and squeeze out any liquid (make sure to try to get any excess liquid out as much as possible) by using a dish towel or cheese cloth.
- In a medium mixing bowl, add in the baking soda, cinnamon, and oat flour and mix together well.
- Add eggs, coconut oil, maple syrup, milk, grated zucchini, and vanilla to the dry ingredients and mix well.
- Fold in chocolate chips (save some for the top) and mix them into batter.
- Pour the mixture into the bread pan and top with extra chocolate chips and cinnamon.
- Cook for 40 minutes or until the edges are a light brown.
- Let cool and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
