Vegan Zucchini Oat Bread Recipe
Hearty zucchini oat bread with warm spices and subtle sweetness creates a moist, nutritious loaf perfect for breakfast or snacking.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g rolled oats</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">1 1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1 1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">250g zucchini, grated (about 2 medium zucchini)</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">60ml plant-based milk (soy, almond, or oat)</li><li class="ingredients-single-item">60ml maple syrup</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp ground flaxseed mixed with 6 tbsp water</li><li class="ingredients-single-item">60g chopped walnuts or pecans (optional)</li><li class="ingredients-single-item">2 tbsp rolled oats for topping (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9-inch x 5-inch) loaf pan</li><li class="equipment-single-item">Box grater</li><li class="equipment-single-item">Clean kitchen towel or cheesecloth</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line your loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease any exposed parts.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your flax egg by mixing the ground flaxseed with water in a small bowl. Set aside for 5-10 minutes to thicken. This creates a gel-like consistency that helps bind your bread together, similar to how eggs would function in traditional baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture. This step is crucial - too much moisture will make your bread soggy, while properly drained zucchini adds moisture without compromising structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate medium bowl, combine the prepared flax egg, vegetable oil, plant milk, maple syrup, and vanilla extract. Whisk until smooth and fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the wet ingredients into the dry ingredients and stir gently until just combined. The chemical leavening agents (baking powder and soda) start working as soon as they meet liquid, so avoid overmixing which would develop too much gluten and result in a tough bread.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold in the squeezed zucchini and chopped nuts (if using) until evenly distributed throughout the batter. The batter will be thick but moist.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. If using, sprinkle the additional rolled oats over the surface for a rustic appearance and added texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil after about 35 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the bread cool in the pan for 10 minutes before using the parchment paper overhang to lift it out onto a wire rack. Allow to cool completely before slicing - this resting period allows the starches to set and will give you clean slices rather than a crumbly mess.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store your zucchini oat bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices wrapped individually in parchment paper and stored in a freezer bag for up to 3 months - simply thaw at room temperature or toast from frozen for a quick breakfast.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this zucchini bread gluten-free?
Yes, you can make a gluten-free version by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your oats are certified gluten-free as well. The texture may be slightly different, but the bread will still be deliciously moist with all the zucchini goodness.
How do I prevent my zucchini bread from becoming soggy?
The key is removing excess moisture from your grated zucchini by squeezing it thoroughly in a clean kitchen towel or cheesecloth. Don't skip this crucial step! Also, avoid overmixing the batter, which can create a dense texture, and ensure the bread is completely baked by testing with a toothpick.
What can I add to my zucchini oat bread for extra flavour or texture?
Enhance your bread with additions like chocolate chips, dried cranberries, chopped dates, pumpkin seeds, or sunflower seeds. For more flavour, try adding orange zest, cardamom, or ginger. A streusel topping made with oats, cinnamon, and coconut oil creates a delicious crunchy finish.
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