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

Jun 6, 2019 · 10 Comments

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a loaf of Zucchini Oat Bread sliced, with one piece close up

Naturally sweetened with applesauce and banana, this healthy Zucchini Oat Bread is the perfect Summer quick bread to bake and enjoy in the morning!

Have you ever had a sugar-free quick bread before?

I’m not talking refined sugar-free, like some of my other recipes. I’m talking no sugar: no white or brown sugar, coconut sugar, maple syrup, honey. etc.

Maybe you’ve had sugar-free banana bread? My classic Banana Bread recipe does have added sugar for the perfect amount of sweetness, but I’ve seen other Banana Bread recipes with just banana as the sweetener.

This Zucchini Oat Bread is naturally sweetened with banana and applesauce, for a hint of fruity sweetness to make this simple bread healthy and ready to load up with toppings of any kind.

This Zucchini Oat Bread is the bread you make when you want a super healthy carb to enjoy for breakfast. This is also the bread that I warned my Dad, the worlds biggest chocoholic, not to eat because it’s so healthy. For anyone who loves their chocolate and is used to refined sugar, this bread may not live up to your expectations of a classic, very sweet quick bread.

However, if you are like me, and like a simple, naturally sweetened bread, then this Zucchini Oat Bread is your jam. Hey! It tastes even better topped with jam too πŸ™‚

Zucchini Oat Bread in a loaf pan, with a top down view

Besides being naturally sugar-free, this bread is also gluten-free and dairy-free.

For a naturally gluten-free and incredibly moist bread, I’m back at it again with my absolute favorite: oat flour (certified gluten-free).

For the sake of ease and to ensure your baked goods turn out and aren’t a crumbly mess, I recommend buying oat flour for muffins. Unless you have a high powered blender and can get your oats blended up as fine as the oat flour you can buy in a store. For example, my blender does a great job blending up oats, but my food processor does not blend my oats up fine enough.

To make this Zucchini Oat Bread dairy-free also, simply use coconut oil (instead of butter) and almond milk.

So, how do you make this super-healthy Zucchini Oat Bread?

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

Now, in a large mixing bowl add all of your dry ingredients and mix them together (oat flour, baking powder, baking soda, cinnamon, nutmeg and salt). Please don’t forge the nutmeg! Nutmeg is a must-have for legit Zucchini Bread! πŸ™‚

Next, in another mixing bowl, add all your wet ingredients and whisk them together (coconut oil, banana, applesauce, almond milk, vanilla and eggs).

Whisk your dry ingredients and wet ingredients together.

Finally, you’ll add in your shredded zucchini to the batter. However, prior to adding the zucchini into your batter you’ll want to squeeze out the excess moisture from the zucchini first. I like to do this by putting the zucchini in between two paper towels, and then pressing down on the zucchini very hard all over. Not fancy, but it gets the job done!

Fold in your zucchini, pour your batter into the loaf pan, and bake.

P.S. I think it can be hard to tell when the center of an oat flour based bread is done, because of the density of oat flour. It appears springy to touch on top, but can sometimes still be a bit underdone in the center. Be sure to check your bread with a toothpick and if in doubt, bake it as long as the recommended longest amount of time (1 hr and 5 minutes).

two plates stacked with two pieces of Zucchini Oat Bread with nut butter spread across the top one

Let your bread cool entirely, then slice and top with your favorite toppings. I would highly recommend my personal favorite, cashew butter! And a little jam with your cashew butter wouldn’t hurt either πŸ˜‰

Want more healthy breakfast ideas? Check out my Banana Bread Breakfast Cookies, Orange Carrot Oat Muffins, or Chocolate Banana Oat Muffins (with hidden veggies!).

5 from 3 votes
A piece of Bread
Print
Zucchini Oat Bread (gluten-free, dairy-free, sugar-free)
Prep Time
15 mins
Cook Time
1 hr 5 mins
 
Servings: 10 slices
Calories: 201 kcal
Ingredients
  • 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)
Instructions
  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.

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All Recipes, Breakfast, Quick Breads, Summer Breakfast

Reader Interactions

Comments

  1. Susan Odiseos says

    July 25, 2020 at 3:14 am

    Does this replace your Zucchini Bread made with gluten free flour and included sugar, etc.?

    Reply
    • Chelsea Green says

      July 26, 2020 at 2:01 am

      Hi Susan. No, this recipe is very different from that recipe. This Zucchini Oat Bread is made with oat flour and is a healthier take on a classic zucchini bread recipe.

      Reply
  2. Erika says

    June 20, 2020 at 10:36 am

    Oh my goodness!! Thank you for this wonderful recipe! I added 2 tsp maple syrup. It was perfection and whole family loved it πŸ™‚

    Reply
    • Chelsea Green says

      June 20, 2020 at 4:49 pm

      So great to hear that, Erika! Thank you for the comment.

      Reply
  3. Kathy Skidmore says

    December 23, 2019 at 12:59 pm

    Can I use soaked chia seeds instead of eggs in this recipe to make it vegan?

    Reply
    • Chelsea Green says

      December 26, 2019 at 10:29 pm

      Hi Kathy – I haven’t tried making this bread in particular vegan. I think chia or flax eggs would work, but my guess is that the bread would just be more a little dense. You may want to try making them into muffins instead (bake time closer to 18 minutes) with the chia eggs – that would help with the texture I think!

      Reply
  4. Nancy King says

    September 10, 2019 at 6:23 pm

    I have made this into muffins several times. I did substitute Greek yogurt for the oil and it turned out perfect. I also substituted cooked shredded carrots for the zucchini and pineapple for the applesauce. Again turned out perfect . Thanks for your wonderful recipe. Nancy

    Reply
    • Chelsea Green says

      September 10, 2019 at 7:55 pm

      So glad to hear it Nancy, thank you! And your substitutions sound delicious too!!

      Reply
  5. Katherine says

    August 29, 2019 at 2:27 am

    Can I just say how happy I am to have found your pins?? These recipes will be amazing for our baking day every Mon for my little one with a specific unique diet. She’ll finally get to bake something she can eat! Thanks πŸ™‚

    Reply
    • Chelsea Green says

      September 1, 2019 at 8:16 pm

      Thanks for sharing, Katherine!! It warms my heart to know that I may be able to help your family with my recipes πŸ™‚

      Reply

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Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

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