This wholesome zucchini bread recipe comes together easily in a blender and is made with oats as the base, instead of flour! It's the best way to use up garden zucchini, and it's gluten free so all can enjoy-our whole family is obsessed.
If you have somehow acquired a large zucchini, whether it's an overflowing garden, or a friend decided to gift you a giant zucchini on your porch... it's time to make some zucchini bread! This oat-based zucchini bread recipe is what we've been making at our house this summer, and it's a total hit. It's a wholesome take on the classic that uses blended oats, juicy Medjool dates, and coconut sugar to sweeten-but it tastes like a nostalgic, dense loaf of zucchini bread.
We'll probably go back to our wholesome spelt flour banana bread sometime in fall when zucchini season has ended... but for now, this is where it's at!
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Key Ingredients
- The best oats to use for this recipe - Quick or whole rolled oats both work in this recipe because you'll just be blending everything together anyway. However, if you do need this zucchini bread to be gluten free, make sure the oats you buy are certified gluten free as well.
- Zucchini - This recipe uses two packed cups of shredded zucchini, so it really is a great way to use up garden or farmers market zucchini! Make sure to read the instructions carefully, as we'll be incorporating some of the zucchini in with the food processor, and stirring in the rest.
- Medjool dates - Since everything is going into the food processor, it's important to have fresh, juicy dates! If your dates are a bit dry, soak them in warm water for 15 minutes to soften them up.
Full quantities and ingredients list are in the recipe card below!
Step-by-Step Instructions
- Step 1: Preheat your oven to 350 degrees and line a 9-inch loaf pan with parchment paper (or grease with butter or oil). In a food processor or high-speed blender, combine all ingredients except for the shredded zucchini.
- Step 2: Blend until as smooth as possible, about one minute. You'll still see some texture from the oats, which is okay!
- Step 3: Add in half the shredded zucchini and pulse briefly to lightly incorporate (don't run the processor at full speed for this part). Stir in the remaining zucchini with a spoon until fully mixed in.
- Step 4: Transfer the zucchini bread mixture to the prepared loaf pan and bake at 350 degrees for 45 minutes. Allow to cool completely before slicing and serving.
Pro Tip: It's important not to fully food process the shredded zucchini in! It does get a little too watery when the blades break down all of the zucchini completely. That's why I suggest pulsing in half the shredded zucchini and manually stirring in the rest-I got the best results in my recipes tests with this method.
Tera's Sustainability Tips
- Don't throw away date pits! Did you know you can make coffee out of date pits?! Clean and roast the date pits at 200 degrees for 30-40 minutes. Then let them cool and grind them in your coffee grinder, and brew with your method of choice (pour over for me!).
- Got more zucchini? Try my late summer veggie pasta salad with zucchini! It incorporates a whole bunch of late summer veg, plus helps you keep using up that crazy garden zucchini.
FAQ
This bread can be left on the counter in an airtight container for 2-3 days, but then I recommend transferring to the fridge. Because it's such a moist zucchini bread, it can start to spoil quickly after three days.
Yep! Allow the bread to cool completely, then transfer to an airtight container or zip-top bag, and freeze for up to 3 months. Thaw at room temp when ready to enjoy!
Yes! If you'd like, add in some chocolate chips or chopped walnuts. ½-3/4 cup total is the amount I recommend for this recipe.
More Wholesome Desserts to Love
📖 Recipe
Feel Good Zucchini Bread (with Easy Blended Oat Base!)
- Total Time: 1 hour
- Yield: 10 slices 1x
Description
This nourishing zucchini bread is SO easy to make and packed with wholesome ingredients like dates, oats, and zucchini! Whip everything up in a blender or food processor, and bake-perfect for breakfast, dessert, or a kid-friendly after-school snack.
Ingredients
- 2.5 cups rolled oats (or quick cooking)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup extra virgin olive oil
- 2 large eggs
- 8 Medjool dates
- ¼ cup coconut sugar
- ⅓ cup whole milk Greek yogurt
- 2 cups shredded zucchini, packed
Instructions
- Preheat + load up the food processor. Preheat your oven to 350 degrees and line a 9-inch loaf pan with parchment paper or grease with oil/butter. Place all ingredients into a food processor or high-speed blender except for the shredded zucchini.
- Blend. Blend everything together until as smooth as possible, pausing to push some batter down the sides as needed (usually up to a full minute of blending). There will still be some grit from the oats, but the batter should be wet, thick, and gloppy.
- Add shredded zucchini. Add half of the shredded zucchini and pulse briefly a couple times to just incorporate-don't fully blend as this will overdo it. Add the rest of the zucchini and stir it in manually (feel free to remove the blade if easier to stir).
- Bake! Transfer the batter to the prepared loaf pan and bake at 350 degrees for 43-45 minutes. Remove from the oven and allow to cool completely before slicing (this gives the bread a chance to set). Slice and serve with fresh butter-yum!
Notes
- Dates. Medjool dates work best, and it's important that they are juicy and not dried out. To "rejuice" dry dates, soak them in warm water for 15 minutes before blending.
- Freezing + storage instructions. Store feel good zucchini bread on a cool counter for 2-3 days, then transfer to the fridge. It's a moist bread, so warmth and humidity will make it spoil faster. To freeze, allow the bread to cool completely, then transfer to an airtight bag or container and freeze for up to 3 months. You can also freeze in slices: after bread has cooled, slice and freeze slices spaced out on a sheet pan for 1-2 hours. Transfer slices to an airtight container or bag and freeze for up to 3 months.
- Add-ins. If it strikes your fancy, fold in some chocolate chips or chopped walnuts! About ½-3/4 total will work for this recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baked goods, bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 thick slice
- Calories: 285
- Sugar: 18 g
- Sodium: 264.4 mg
- Fat: 12.7 g
- Carbohydrates: 36.1 g
- Fiber: 3.8 g
- Protein: 5.4 g
- Cholesterol: 38.4 mg
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Dominique says
Could I use oat flour vs oats and would it still be 2.5 cups? I have both but figure why not use the flour if I have it!
Tera Gigot says
You can try it! I haven’t tested this version, but since oats become denser once blended, 2½ cups of whole oats won’t equal 2½ cups of oat flour. If I were trying it, I’d start with about 2¼ cups of oat flour and see how the batter looks. It should be thick and dense but still a bit wet and glossy (not dry or crumbly). Totally up to you though, and if you try it, let me know how it goes!
Caitlin says
I love this!!! I have made zucchini bread for years, but never put dates into it before — perfection! Thank you!
Tera Gigot says
Thanks Caitlin!! So glad you love it!