Easy healthy zucchini bread
This easy zucchini bread recipe uses only one bowl and is made healthier (and gluten free) by using oatmeal instead of regular white flour.
Zucchini bread is a relatively new concept to me. However, now that I’ve tried it, I couldn’t be more firmly on the bandwagon. This recipe is like banana bread for people who don’t like (or can’t have) bananas. It’s moist, gently spiced and the perfect healthy breakfast or snack recipe.
I used oatmeal (that I blended into oat flour) which is my go-to if I want to make a standard baking recipe a little healthier. Using gluten free oats ensures the bread is full of the vitamins and minerals that come from using wholegrains. Eggs, freshly grated zucchini, coconut oil and sweetener of your choice is all you need along with the oats to make this easy recipe. Maple syrup, honey, coconut sugar or unrefined brown sugar are all good options to sweeten this bread. To add flavor, I added some cinnamon, nutmeg and a pinch of cloves which adds lovely warmth and aroma. A dash of good vanilla also adds to the yum-factor. Served in thick slices, this zucchini bread recipe is sure to be a family favorite.
What does zucchini bread taste like?
Because zucchini has such neutral flavor, zucchini bread will taste like whatever spices you use. It is similar to banana bread (with none of the banana flavor, duh) in that is spiced and very moist.
How to make zucchini bread
Pre-heat the oven to 180°C/320°F and line a loaf pan with parchment paper. Combine oat flour (I make my own by blending rolled oats in my blender until fine), baking powder, salt, spices, grated zucchini, beaten eggs, coconut oil, sweetener of your choice and vanilla in a large mixing bowl. Whisk all the ingredients together until well mixed then pour the batter into the prepared loaf pan.
Place in the oven and allow to bake for 30-45 minutes or until a skewer or toothpick inserted comes out clean. Remove from the oven and allow to cool completely before slicing and serving.
How to grate zucchini for bread
Use a box grater or the grating attachment on your food processor to quickly grate fresh zucchini. There is no need to peel zucchini for bread. If your zucchini is very moist or releasing a lot of moisture (some zucchini contains more water than others), place the grated zucchini in a clean kitchen towel and gently squeeze out some of the liquid.
Can you freeze zucchini bread?
Yes, this bread freezes really well. Allow the baked bread to cool completely before wrapping well with parchment and foil then freeze for up to 3 months. Allow to thaw completely before serving.
Healthy baking recipes
- Easy healthy blueberry muffins
- Healthy banana bread
- Healthy carrot muffins with cream cheese frosting
- Easy healthy chocolate chip banana oat muffins
Easy healthy zucchini bread
Ingredients
- 3 cups oat flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- pinch of ground cloves
- ½ cup unrefined brown sugar (use any sweetener of your choice)
- ¾ cup melted coconut oil (canola oil can also be used)
- 2 eggs beaten
- 2 cups grated zucchini tightly packed
Instructions
- Pre-heat the oven to 180°C/350°F and line a loaf pan with parchment paper.
- Add all the ingredients in a large mixing bowl then whisk until combined.
- Transfer the batter to the prepared loaf pan and place in the oven.
- Allow to bake for 30-45 minutes or until a skewer or toothpick inserted comes out clean.
- Remove from the oven and allow to cool completely before slicing and serving.
Notes
- 1 cup chocolate chips
- 1 cup chopped nuts
Nutrition
My zucchini bread is taking forever to bake. Your recipe says 180 C / 320 F. On my conversion scale, it should be 350 F. Can you check your temp, please? I love the idea of using oat flour.
Sorry, typo. Have amended the recipe.
Hello Alida,
I love oat anything and intend to try this recipe, although when I’ve made all-oat baked goods in the past, the texture result is rather grainy and falls apart easily…..so I’m considering subbing out some oats for AP flour to bind the texture a bit more…about 1/2C. What do you think about that idea and the amount in order to achieve what I’m after?
You can definitely sub out some of the oat flour with AP or cake flour. I’ve also had that problem before but I found that using a little more fat usually helps to moisten the oat flour more.