Zucchini Cinnamon Oat Bread

Zucchini Cinnamon Oat Bread
GFVDF

Want an arm workout and breakfast all in one? Enter, Zucchini Cinnamon Oat Bread.

You guys, squeezing the moisture out of zucchini is no joke! It is, however, the secret to achieve super moist, extra fluffy, and completely delicious zucchini bread.

Unlike other recipes, this Zucchini Cinnamon Oat Bread is made with vegan ingredients, is low-fat, high in fiber, and just sweet enough to satisfy any cravings. It’s the best way to eat your veggies while feeling like you’re indulging in something decadent. That’s what I like to call balance, my friends.

Top a warm slice with vegan butter, and enjoy!

Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!

Zucchini Cinnamon Oat Bread

Soft, moist, and gluten-free this Zucchini Cinnamon Oat Bread is what breakfast dreams are made of!

Course Breakfast, Snack
Keyword Breakfast, gluten free, low fat, snack, vegan
Prep Time 35 minutes
Cook Time 40 minutes
Servings 12

Ingredients

Wet Ingredients:

  • 1/4 cup Cashew Butter such as Georgia Grinders (code: kellyk)
  • 1/4 cup Unsweetened Applesauce
  • 2 Flax Eggs 2 tbsp ground flaxseeds w/ 5 tbsp water
  • 1 tsp Vanilla Extract
  • 1/4 cup Coconut Sugar
  • 1/3 cup Zucchini Shredded Fully Drained and Well Packed

Dry Ingredients:

  • 1/2 cup Oat Flour
  • 1/2 cup Gluten-Free Oats
  • 1 tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt

Instructions

  1. Preheat your oven to 350 degrees F.

  2. In a large mixing bowl, make the flax eggs.

  3. They’ll need 10-15 minutes to sit so while that’s happening you can shred your zucchini and ring it dry. You shouldn’t be able to squeeze any liquid out!

  4. Once the flax eggs are ready, add in all the wet ingredients and stir well.

  5. Once combined, add in the dry ingredients and stir until just combined.

  6. Pour the batter into a greased loaf pan and bake for 40 minutes.

  7. Let it cool for 10-15 minutes before trying to remove it from it’s baking dish.

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