Sweet Oat Flour Zucchini Bread

Finding a good way to use up all that summer zucchini from your garden can feel like an impossible task. You can only make so many stir-fries and salads before you start looking for something different, and it gets even trickier when you’re trying to sneak vegetables into baked goods without anyone noticing.

Thankfully, this oat flour zucchini bread solves that problem perfectly: it’s naturally sweetened and wholesome, uses simple pantry ingredients you probably already have, and tastes more like dessert than a healthy snack.

What Kind of Zucchini Should I Use?

For this bread, you’ll want to use small to medium zucchini rather than those giant ones from the garden. Smaller zucchini tend to have fewer seeds and a better texture, plus they’re easier to grate. You don’t need to peel the zucchini before grating it – the skin adds moisture and you won’t even notice it in the final bread. After grating, there’s no need to squeeze out the excess moisture like you might for other recipes, since that liquid actually helps keep your bread nice and moist.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if you need to:

• Refined coconut oil: Any neutral oil works here – canola, vegetable, or avocado oil are all good choices. You can also use melted butter if you’re not keeping it dairy-free.
• Eggs: For each egg, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or ¼ cup additional applesauce, though the texture will be slightly denser.
• Maple syrup: Honey works as a 1:1 swap, or you can use agave nectar. If you want to use granulated sugar, use ½ cup and add 2 tablespoons extra applesauce or oil to make up for the lost moisture.
• Oat flour: You can easily make your own by blending rolled oats in a food processor until fine. Whole wheat flour or all-purpose flour also work, though they’ll change the texture slightly.
• Applesauce: Mashed banana or canned pumpkin puree can replace the applesauce in equal amounts, though they’ll add their own flavor to the bread.
• Chocolate chips: Feel free to swap these with chopped walnuts, pecans, or dried cranberries – or leave them out completely for a simpler loaf.

Watch Out for These Mistakes While Baking

The biggest mistake people make with zucchini bread is forgetting to squeeze out excess moisture from the grated zucchini, which can lead to a dense, wet loaf that takes forever to bake through – simply wrap the grated zucchini in a clean kitchen towel and give it a good squeeze over the sink.

Another common error is overmixing the batter once you add the oat flour, so stir just until the ingredients are combined to keep your bread tender instead of tough.

Since oat flour can be tricky to work with, make sure you’re using certified gluten-free oats if needed, and consider making your own by grinding rolled oats in a blender for the freshest flour possible.

Finally, resist the urge to slice into the bread right away – letting it cool completely helps it set properly and prevents it from falling apart when you cut it.

What to Serve With Oat Flour Zucchini Bread?

This zucchini bread is perfect for breakfast or an afternoon snack, and it’s great on its own or with a smear of butter or cream cheese. I love pairing a warm slice with my morning coffee or tea, especially when the chocolate chips are still a bit melty. For a more filling breakfast, serve it alongside some Greek yogurt and fresh berries, or make it part of a brunch spread with scrambled eggs and fruit salad. You can also toast leftover slices and top them with almond butter or peanut butter for a quick and satisfying snack.

Storage Instructions

Store: Keep your zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge where it’ll stay fresh for about a week.

Freeze: This bread freezes really well for up to 3 months. I like to slice it first, then wrap individual slices in plastic wrap before putting them all in a freezer bag. That way you can grab just one or two slices whenever you want a quick snack.

Serve: Let frozen slices thaw at room temperature for about 30 minutes, or warm them up in the microwave for 15-20 seconds. If you’re feeling fancy, toast a slice and spread a little butter on top while it’s still warm.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 16-20 g
• Fat: 55-65 g
• Carbohydrates: 155-175 g

Ingredients

• 1/4 cup coconut oil (melted and cooled to room temperature)
• 2 large eggs
• 1/3 cup unsweetened applesauce
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 1.5 cups fine-ground oat flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup shredded zucchini (squeezed dry)
• 1/2 cup semi-sweet chocolate chips
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Step 1: Prepare the Pan and Preheat Oven

• coconut oil

Preheat your oven to 350°F.

While it’s heating, grease a 9×5 inch loaf pan (or 8×8 inch baking dish) with coconut oil or cooking spray, making sure to coat the bottom and all sides evenly.

This prevents sticking and helps the bread bake evenly.

Step 2: Combine Wet Ingredients

• 1/4 cup coconut oil
• 2 large eggs
• 1/3 cup unsweetened applesauce
• 1/3 cup maple syrup
• 2 tsp vanilla extract

In a large mixing bowl, whisk together the melted coconut oil, eggs, applesauce, maple syrup, and vanilla extract until well combined and smooth.

This creates an emulsified base that will distribute moisture evenly throughout the bread.

I like to whisk vigorously for about a minute to incorporate air, which helps the bread rise and gives it a lighter crumb.

Step 3: Mix Dry Ingredients and Combine with Wet Mixture

• 1.5 cups fine-ground oat flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 tsp baking soda
• 1/2 tsp salt

In a separate small bowl, whisk together the oat flour, cinnamon, nutmeg, baking soda, and salt.

This ensures the leavening agent and spices are evenly distributed before mixing into the wet ingredients.

Pour the dry ingredient mixture into the wet ingredients and stir just until combined—don’t overmix, as this keeps the bread tender rather than dense.

Step 4: Fold in Zucchini and Chocolate Chips

• 1 cup shredded zucchini
• 1/2 cup semi-sweet chocolate chips
• batter from Step 3

Gently fold the squeezed-dry shredded zucchini and chocolate chips into the batter using a spatula or wooden spoon.

It’s important to squeeze the zucchini thoroughly before adding it to prevent excess moisture from making the bread soggy.

I always do a final fold or two after adding the zucchini to make sure the batter is evenly mixed without overdoing it.

Step 5: Bake Until Golden and Set

• batter from Step 4

Pour the batter into your prepared pan and smooth the top with a spatula.

Bake at 350°F for 40-45 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).

The top should be golden brown and the bread should spring back slightly when lightly touched.

Step 6: Cool and Remove from Pan

Let the bread cool in the pan for 5 minutes—this allows it to set enough to hold together when removed.

Turn it out onto a wire cooling rack to cool completely.

Cooling it on a rack rather than in the pan prevents the bottom from becoming soggy from steam buildup.

Sweet Oat Flour Zucchini Bread

Delicious Sweet Oat Flour Zucchini Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 slices

Calories: 1225

Ingredients Method

Ingredients

  

• 1/4 cup coconut oil (melted and cooled to room temperature)
• 2 large eggs
• 1/3 cup unsweetened applesauce
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 1.5 cups fine-ground oat flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup shredded zucchini (squeezed dry)
• 1/2 cup semi-sweet chocolate chips
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Method

 

1. Preheat your oven to 350°F. While it's heating, grease a 9x5 inch loaf pan (or 8x8 inch baking dish) with coconut oil or cooking spray, making sure to coat the bottom and all sides evenly. This prevents sticking and helps the bread bake evenly.
2. In a large mixing bowl, whisk together the melted coconut oil, eggs, applesauce, maple syrup, and vanilla extract until well combined and smooth. This creates an emulsified base that will distribute moisture evenly throughout the bread. I like to whisk vigorously for about a minute to incorporate air, which helps the bread rise and gives it a lighter crumb.
3. In a separate small bowl, whisk together the oat flour, cinnamon, nutmeg, baking soda, and salt. This ensures the leavening agent and spices are evenly distributed before mixing into the wet ingredients. Pour the dry ingredient mixture into the wet ingredients and stir just until combined—don't overmix, as this keeps the bread tender rather than dense.
4. Gently fold the squeezed-dry shredded zucchini and chocolate chips into the batter using a spatula or wooden spoon. It's important to squeeze the zucchini thoroughly before adding it to prevent excess moisture from making the bread soggy. I always do a final fold or two after adding the zucchini to make sure the batter is evenly mixed without overdoing it.
5. Pour the batter into your prepared pan and smooth the top with a spatula. Bake at 350°F for 40-45 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The top should be golden brown and the bread should spring back slightly when lightly touched.
6. Let the bread cool in the pan for 5 minutes—this allows it to set enough to hold together when removed. Turn it out onto a wire cooling rack to cool completely. Cooling it on a rack rather than in the pan prevents the bottom from becoming soggy from steam buildup.