This one-bowl zucchini bread is a wholesome, naturally sweet treat that’s both soft and satisfying.
Made with oat flour and lightly sweetened with maple syrup, it’s fiber-rich, packed with plant-based nutrients, and low in refined sugars.
Quick to mix and bake, this recipe is perfect for easy breakfasts, guilt-free snacks, or simple meal prep during busy weeks.
Oatmeal Zucchini Bread
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 loaf pan (9×5 inches)
- Parchment paper (optional)
- Cooling rack
Ingredients
- ¼ cup melted coconut oil or neutral oil such as canola or avocado
- 2 large eggs
- ⅓ cup unsweetened applesauce
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 ½ cups oat flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup grated zucchini from about 1 small zucchini
- ½ cup chocolate chips plus extra for topping, optional
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter. Grease a 9×5-inch loaf pan thoroughly with a thin layer of coconut oil, or line it with parchment paper for easy removal after baking. Make sure the paper extends slightly above the edges for easy lifting.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, eggs, unsweetened applesauce, maple syrup, and vanilla extract. Whisk just enough to blend the ingredients smoothly, creating a silky, slightly thick liquid base that will hold the flour and zucchini.
- Incorporate Dry Ingredients: In a separate small bowl (or directly into the same bowl), add the oat flour, baking soda, and kosher salt. Gently stir the dry ingredients into the wet mixture, folding carefully to avoid overmixing. The batter should be slightly thick but still pourable, with a smooth, uniform texture.
- Add Zucchini: Grate the zucchini and gently fold it into the batter. The moisture from the zucchini will keep the bread incredibly soft and tender. Be sure to distribute the zucchini evenly, so every slice has a good balance of texture and flavor.
- Mix in Chocolate Chips: Sprinkle the chocolate chips over the batter and fold them in gently, ensuring they are evenly spread throughout without breaking apart. Save a few extra chocolate chips to sprinkle on top for a visually appealing finish and extra bursts of sweetness.
- Transfer to Pan: Carefully pour the batter into the prepared loaf pan, using a spatula to smooth the top evenly. Tap the pan lightly on the counter to remove any air bubbles and ensure the batter settles uniformly.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 40–45 minutes. The bread is done when the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid overbaking, as it can dry out the tender crumb.
- Cool in Pan: Allow the bread to cool in the pan for about 5 minutes. This short resting period helps the bread firm slightly and makes it easier to remove from the pan without breaking.
- Transfer to Cooling Rack: Gently lift the bread from the pan using the parchment overhang (or carefully invert if not using parchment) and place it on a cooling rack. Allow the bread to cool completely to room temperature. Cooling fully enhances the flavors and prevents the slices from crumbling.
- Slice and Serve: Once cooled, use a sharp knife to cut the loaf into 8 even slices. Serve as a wholesome breakfast, a satisfying snack, or a light dessert. The bread pairs beautifully with a cup of coffee, tea, or a splash of milk.
- Optional Tips: For added flavor, sprinkle a few chocolate chips or a light dusting of cinnamon on top before baking. The bread can be stored in an airtight container at room temperature for 2–3 days or refrigerated for up to a week. It also freezes well for up to 2 months—slice first for easy thawing.
Notes
- Oat Flour Tip: You can make your own oat flour by blending rolled oats in a high-speed blender until a fine, powdery texture forms. Store extra flour in an airtight container to use in other baked goods.
- Zucchini Moisture: Be sure to loosely pack the zucchini when measuring; excess moisture can make the bread too wet. Lightly squeezing grated zucchini is optional but can help if your zucchini is very watery.
- Sweetener Options: Maple syrup adds natural sweetness and moisture, but honey or agave can be substituted if preferred. Adjust slightly to taste.
- Chocolate Choices: Use dairy-free chocolate chips if needed, or try mini chocolate chunks for a more rustic texture.
- Pan Prep: Lining the loaf pan with parchment paper ensures easy removal and prevents sticking, especially with no-flour recipes.
Chef’s Secrets for Perfect Bread
Achieving soft, tender zucchini bread starts with careful handling of ingredients.
Avoid overmixing once you add the oat flour—gentle folding preserves the bread’s light, fluffy texture.
Using finely grated zucchini ensures even moisture distribution without creating soggy pockets.
Melting the coconut oil beforehand helps it incorporate smoothly, creating a plush crumb.
For a flavor boost, try lightly toasting the oat flour before mixing; it enhances the nutty aroma.
Sprinkling a few chocolate chips or a pinch of cinnamon on top before baking can elevate the flavor and presentation, giving your bread a professional touch without extra effort.
Serving Suggestions for Every Occasion
This zucchini bread is incredibly versatile. Serve a warm slice for breakfast alongside a dollop of Greek yogurt or nut butter for added protein.
It makes a delightful snack paired with a hot cup of tea or coffee.
For a light dessert, add a smear of cream cheese or a drizzle of melted chocolate.
You can also slice it thinly and use it for sandwiches, layering with peanut butter, almond butter, or your favorite jam.
Its subtle sweetness and tender texture make it a crowd-pleaser for kids and adults alike.
Storage Tips for Best Freshness
Store cooled zucchini bread in an airtight container at room temperature for up to 2–3 days.
For longer storage, wrap it tightly in plastic wrap or foil and refrigerate for up to a week.
Freezing is ideal for meal prep: slice the loaf before freezing, separate slices with parchment paper, and store in a freezer-safe bag for up to 2 months.
To enjoy, thaw slices at room temperature or warm them briefly in the oven or toaster.
Avoid storing in a humid environment, as moisture can affect the texture.
Frequently Asked Questions
1. Can I make this bread gluten-free?
Yes! This recipe is naturally gluten-free if you use certified gluten-free oats to make the oat flour.
Ensure all add-ins, such as chocolate chips, are also gluten-free.
2. Can I substitute the eggs?
Absolutely. For a vegan or egg-free option, try using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit for 5 minutes) or a commercial egg replacer.
This may slightly change the texture but will still produce a moist loaf.
3. Can I reduce the sugar content?
Yes. The maple syrup provides both sweetness and moisture.
You can reduce it to ¼ cup or substitute with a natural sugar alternative, but keep in mind the bread may be slightly less tender.
4. How do I prevent the bread from being too wet?
Ensure the zucchini is not overly wet. You can lightly squeeze the grated zucchini or let it drain in a sieve for a few minutes.
Avoid adding extra liquids beyond what the recipe calls for.
5. Can I add other flavors or mix-ins?
Definitely! This bread is versatile. Try adding cinnamon, nutmeg, shredded coconut, chopped nuts, or dried fruit to customize flavors.
Just be mindful not to add too much extra moisture, which can affect baking time.
