Lightly sweetened with maple syrup or brown sugar and with a hint of lemon and cinnamon, this Zucchini Bread with Oat and Almond Flour is packed with two cups of zucchini! Use the zucchini juice too, for a moist and flavorful easy zucchini bread recipe. | Disclosure: This post is brought to you by Bob’s Red Mill.
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Delicious way to use up extra zucchini! I used the brown sugar option but it wasn’t too sweet. I’m embarrassed to admit our family of 3 demolished it within 24 hours!” ~ Carla
Discovering Oat Flour
I discovered oat flour while on a gluten-free trial. Although I’m eating gluten again, I love oat flour’s texture and flavor, especially in muffins and quick bread. Not to mention, it’s usually breakfast when I’m enjoying these types of breads, so why not start the day with whole grains?
Bob’s Red Mill Organic Gluten-Free Rolled Oats and Almond Flour are a perfect duo in gluten-free baking. Together, they lend a tender crumb and earthy notes in quick bread recipes. Oats are naturally gluten-free, but to ensure that these oats maintain their gluten-free integrity, Bob’s Red Mill handles them with care in their dedicated gluten-free facility and batch tests to ensure gluten-free status.
About the Key Ingredients
- Coconut Oil – adds moisture and richness. Add it to the other ingredients melted, while still warm to the touch. You can use unrefined or refined coconut oil.
- Lemon Zest – I tested this recipe with and without it and found lemon adds brightness and interest. Don’t skip it!
- Maple Syrup or Brown Sugar – for this recipe, I tested both options. Both produce a moist crumb. The maple-sweetened loaf has an even more subtle sweetness and open crumb than the brown sugar loaf. I like both options, but they are slightly different.
- Gluten-Free or Regular Oat Flour – I DIY my own using Bob’s Red Mill Organic Oats. It’s super easy and economical – see my how to make oat flour post for more information. Regular or gluten-free rolled oats work in this recipe.
- Almond Flour – use super fine almond flour for best results. I use Bob’s Red Mill. Using a larger grind almond flour can make the bread crumbly.
- Tapioca Flour – has a neutral flavor and adds lightness and texture to this recipe. It also give the bread added structure, a must in quick bread that doesn’t contain flour with gluten.
- Zucchini – I use a food processor (affiliate link) to finely shred the zucchini, but a box grater can be used as well. No need to squeeze out the zucchini juice. Just add it to the mixing bowl with the other ingredients.
At a Glance: How to Make Moist Zucchini Bread
This zucchini bread recipe is simple and comes together in one bowl. It’s lightly sweetened with brown sugar or, sub in maple syrup. Both versions are delicious!
- First, in a large bowl (affiliate link) whisk the wet ingredients.
- Second, add the dry ingredients and whisk until there are no dry patches left.
- Third, toast the walnuts into the oven while it’s preheating.
- Next, shred or grate zucchini retaining the zucchini juice. Prepare the pan for baking.
- Last, fold the walnuts and zucchini into the batter. Scrape the batter into the pan and bake!
Brown Sugar or Maple Syrup?
I first tested this Zucchini Bread with brown sugar, but then I wanted to see what it tasted like with maple syrup. Since I like both versions, I decided to include both options in this recipe and see which one you prefer.
The first two pictures below is a loaf of brown sugar-sweetened zucchini bread. The next two pictures are of a maple sweetened loaf. The brown sugar loaf rises higher and has a tighter crumb than the maple syrup loaf. Although both loaves are lightly sweetened and moist, the brown sugar loaf is noticeably sweeter than the maple syrup loaf. Also, the crumb is different. Notice a more open crumb on the maple-sweetened loaf.
Which one do I prefer? For this recipe, I prefer the brown sugar-sweetened, just because I love brown sugar in quick bread, but the maple sweetened is quite nice too.
Brown Sugar Sweetened Zucchini Bread
Maple Sweetened Zucchini Bread
Good to Know
To Peel or not to Peel the Zucchini
There are nutrients in the skin of zucchini so I never peel. Plus their vibrant green flecks of color add texture and interest to this gluten-free zucchini bread recipe.
How to Grate the Zucchini
I prefer to grate zucchini in a food processor (affiliate link). It’s super fast and easy to clean up. I shred the zucchini on the fine setting for a smaller shred. However, a box grater can be used as well.
No Squeezing/Straining the Zucchini!
Many zucchini bread recipes call for squeezing out the zucchini juice prior to adding the zucchini to the batter. I’ve formulated this recipe so that you can leave that step out! There’s no need to strain or squeeze out the zucchini juice. Simply grate/shred the zucchini and add it and its juices to the mixing bowl.
Traci’s Tips
- This moist zucchini bread has TWO cups of shredded zucchini in it! I really packed it in there for texture, moisture, and flavor! Oat flour can take on a lot of moisture, so zucchini is a perfect partner in this optionally gluten-free quick bread.
- Vegan Friendly? For an egg-free version, I tested this recipe using flax eggs. The result was a super moist, crumbly loaf, and the center sunk. There wasn’t enough structure to hold the loaf together or up. While the loaf was edible and tasty, it didn’t look very pretty.
- In baking, weighing ingredients is essential for optimal outcomes. I find that especially true in gluten-free baking. If you’ll be baking with GF flours regularly, I recommend investing in a good digital kitchen scale (affiliate link).
Moist Zucchini Bread with Oat and Almond Flour
Ingredients
- 3 Large Eggs
- 1/3 C (70g) Coconut Oil, melted, warm to the touch
- 2 tsp Vanilla Extract
- 2 Lemons Zested, from large lemons
- 3/4 C (170g) Brown Sugar, packed or use 3/4 C (220g) Pure Maple Syrup
- 1 1/2 C (150g) Oat Flour, gluten free if needed
- 1/2 C (60g) Super Fine Almond Flour
- 1/2 C (65g) Tapioca Flour
- 1 3/4 tsp Cinnamon
- 1/2 tsp Baking Soda
- 3/4 tsp Baking Powder
- 1 tsp Fine Sea Salt
- 3/4 C (75g) Walnuts, optional – Increase to 1 C (100g) if you love walnuts!
- 2 C (300g) Zucchini , loosely packed, skin left on, shredded fine in a food processor with grater attachment or on a box grater. About 2 smallish zucchini.
Instructions
- Start with room temperature ingredients. In a large mixing bowl, whisk the eggs, coconut oil, vanilla extract, lemon zest , maple syrup or brown sugar together until an emulsion is formed. About 30 seconds.
- To the wet ingredients, add the oat flour, almond flour, tapioca flour, cinnamon, baking soda and powder, and salt. Whisk until there are no dry patches left. If using brown sugar (as pictured in the process photos) the batter will be very thick. If using maple syrup, the batter will be thin. Set aside while the oven preheats.
- Preheat the oven to 350F (176C). Arrange a rack in the center of the oven. Place the walnuts on a small baking pan and place in the oven while it's preheating so they can toast. Toast the walnuts for 16-18 minutes or until fragrant and toasty. Set aside to cool, then rough chop.
- While the oven is preheating and the walnuts are toasting, shred or grate zucchini using the fine grater in a food processor or use a box grater, retaining the zucchini juice (it will be added to the batter – no need to squeeze the zucchini juice out of the zucchini). Set aside. Grease a 9"x5" (23cm X 13cm) loaf pan and line it one way with parchment paper keeping the parchment hanging over the edges for handles. Grease the parchment paper and clip the edges.
- Once the oven is preheated, fold the walnuts and zucchini into the batter until the ingredients are evenly distributed. Scrape the batter into the pan and use a sharp knife to run a shallow cut down the center (this helps the beauty crack open up). Bake for one hour and 5-10 minutes, rotating the pan once during baking. When ready, the top will have cracked open and a toothpick inserted in the center will come out clean.
- Place pan on a wire cooling rack. After 10 minutes, remove the bread using the parchment as handles. Set on a cooling rack until completely cool. You'll notice the bread shrinks slightly as it cools. Once cooled, the bread can be covered and stored at room temperature for up to three days. Slices are best toasted and enjoyed with slathering of choice! To freeze, slice and lay on a parchment lined sheet pan. Freeze, then stack the slices between parchment paper and store in a freezer bag or lidded container. Freeze for up to two weeks.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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Could I sub the zucchini with equal parts of zucchini, apple, and carrot?
Hi Helen! I’ve not tried it, but I don’t see why not! That would be delicious!
This is amazing! That lemon zest was the perfect addition of deliciousness! I made a bundt and it baked in 40 minutes. I can’t stop eating it! ❤️
Hi Tina! Thank you for your note and tip. SO happy to hear.. and a bundt! Love it… isn’t the lemon so nice?
Do you think that I could use honey instead of maple syrup?
Hi Natasha! I’m not sure as I’ve only tested this recipe with Maple. If you give it a go, please let us know how it works for you.
Hi there, and thank you for this recipe. Being Vegan, I wonder if we could just make it as a cake instead of a loaf. That may work..
Excellent as per usual, Traci! On my first try, I made the zucchini bread with maple syrup and in a 9×5 pan and it was gooey goodness in a loaf. On my second try, I used brown sugar and I used a flatter brownie-like pan….it’s still in the oven and it smells divine!
Thank you for the wonderful recipe.
Oh my gosh, Julia! Thank you so much for your kind words and coming back and leaving a note! I’d love to know how long you baked the bread in a brownie like pan (what is the size?). SO happy to hear you’re enjoying the recipe!
Smells delish! However, the top started to burn after 50 minutes of baking…could this be because I had the oven on convection? I know my oven runs hot by a few degrees so I had adjusted accordingly. Suggestions? Worried I’m going to cut into it and have a raw middle and burned top.
Hi Sarah! Ohhh nooo! I’m worried about the interior too :/ I’m curious if you use an external oven thermometer? I was shocked to see how much my oven (it was brand new!) was off when I started using one. So, I decided to buy another one just to be sure. Now I use two for every bake. Also, I bake on convection for everything, so I don’t think that would be the issue. If you give the recipe a go again and the top starts to darken too quick, you can tent it with aluminum foil. I hope this helps.
I don’t use an external thermometer but will have to get one for next time! I’m a newbie Baker so wasn’t sure about convection, good to know you use it all the time. Great suggestion about tenting and despite the slight burn on top it tastes amazing! I can’t wait to try more of your recipes 🙂
Hi Sarah! Thank you for your quick reply and review! Since you’ll be baking, I highly recommend an external OT! Seriously, it made me a more confident baker. Even 10 degrees off can make a difference! So happy to hear the bread turned out despite the extra crunchy top.
I am looking forward to trying this recipe. I have lots of zucchini!! Can I substitute more oat flour for the almond and tapioca flours? Will it change the texture of the bread?
Hi Deb! Thank you for your note. Using all oat flour will change the texture and structure of the bread. Tapioca helps give height and tenderness to the bread while almond flour contributes to the flavor and texture. Tapioca also helps soak up all that zucchini juice. I hope this helps and you enjoy the recipe!
Absolutely delicious, Traci! I’m enjoying a warm slice a la mode as I type. I hope you’re having a wonderful summer!
Hiii Kristin! So happy see your comment! I hope you’re well and having a beautiful summer :D But a la mode? I’m undone! Did you try maple or brown sugar?
I used brown sugar! Sometimes liquid sweetener gets tricky with high elevation (it’s hard to get the moisture out during baking) and I am also a sucker for brown sugar ;-) Summer is going well, albeit quickly—I can hardly believe September is right around the corner!
IDK that about liquid sweetener and high ele. Good to know! I’m a sucker too for brown sugar! xo
This looks delicious but an awful lot of sugar compared to flour, isn’t it more like a zucchini cake rather than bread? I am going to try it but will brobably put a third of a sugar amount and more salt and omit the vanilla and cinnamon and see how it tastes.
Thank you for the recipe idea!
Hi Andrea! This zucchini loaf is a quick bread. Quick breads are sweet. It sounds like you’re after a savory zucchini loaf, which this is not. Please understand that sugar plays an important function in this recipe, as it supports the moisture content and the texture of this loaf.
I’m intolerant to tapioca so is there another flour I could use to replace it?
Hi Yvette! Thank you for your note. Although I’ve not tried it, I’ve read that you can sub cornstarch for tapioca flour. For example, if the recipe calls for 2 tablespoons tapioca flour, use just 1 tablespoon cornstarch. So in this case you’d sub 1/4 C cornstarch for the tapioca flour. Please let us know if you give it a go! I hope this helps.