Go Back
A piece of Bread

Zucchini Oat Bread (gluten-free, dairy-free, sugar-free)

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Servings 10 slices
Calories 201 kcal


  • 1 3/4 cup oat flour (certified gluten-free)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup coconut oil, melted (or butter)
  • 1/2 cup mashed, ripe banana (about 1 large banana)
  • 1/2 cup applesauce
  • 1/4 cup almond milk (or milk of choice)
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup zucchini, shredded and squeezed (to remove excess moisture)


  1. To begin, preheat your oven to 350 and line a baking pan with parchment paper, with two sides sticking out for easy removal.

  2. In a large bowl, combine all dry ingredients (oat flour, baking powder, baking soda, cinnamon, nutmeg, salt).

  3. In a medium sized mixing bowl, combine your wet ingredients (coconut oil, banana, applesauce, milk, vanilla and eggs) and whisk them together.

  4. Pour your wet ingredients into your dry ingredients and whisk them together till well combined.

  5. Now, add your shredded zucchini and gently fold it into your batter.

  6. Pour your bread batter into your loaf pan and bake in the oven for 60-65 minutes, or till the top of your bread is set and a toothpick inserted comes out clean.

  7. Let your bread cool entirely, then slice and devour!

Recipe Notes

Stored in an airtight container in the fridge, this bread lasts about a week.