Healthy Zucchini Bread Recipe, gluten-free and dairy-free
A healthier version of everyone's favorite late-summer treat, Zucchini Bread, made with oat flour and walnuts
Servings: 12 servings
Calories: 257kcal
Ingredients
- 2 eggs
- 1 cup maple syrup
- ½ cup olive oil
- 2 teaspoon vanilla extract
- 2 cups shredded zucchini from 2 medium zucchini, about 12 ounces.
- 2 cups rolled oats blended into flour, or use 2 cups oat flour
- 1 cup walnuts finely ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- optional: 1 cup toasted walnuts or dried fruit or chocolate chips
Instructions
- Preheat oven to 350°F. Spray a 8½ x 4½-inch loaf pan with baking spray and line with parchment paper.
- In a large mixing bowl, beat together eggs, maple syrup, oil, and vanilla extract until well incorporated. Add shredded zucchini, and stir in, making sure to break apart any clumps of zucchini.
- In a separate bowl, whisk together blended oats, ground walnuts, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Gently stir dry ingredients into wet ingredients until dry ingredients are just incorporated. Fold in any optional mix-ins like fresh fruit, chocolate chips, or dried fruit.
- Pour zucchini bread batter into loaf pan. Gently tap against countertop to get rid of any large air bubbles. Garnish with rolled oats and additional chopped walnuts. Bake for 55 minutes until wooden tester comes out clean.
- Cool Healthy Zucchini Bread in pan for 10 minutes. Using the parchment paper, carefully lift the bread out of the pan and onto a cooling rack. Cool bread COMPLETELY before slicing.
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Nutrition
Serving: 1serving | Calories: 257kcal