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Healthy Oat Flour Zucchini Bread (No Sugar Added)

This Healthy Oat Flour Zucchini Bread is a nourishing twist on a classic—made with high-fibre oat flour, olive oil, and no added sugar. Moist, naturally sweetened, and packed with protein and plant-based goodness, it's a vegetarian, diabetes-friendly, and gluten-free recipe perfect for breakfast, snacking, or meal prep.
Servings: 10 slices
Calories: 172.2kcal
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes

Ingredients

Dry ingredients

  • 1 ½ cups oat flour
  • 2 tbsp ground flaxseed
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon

Wet ingredients

  • 2 large eggs
  • ⅓ cup Greek yogurt plain
  • ¼ cup olive oil
  • ¼ cup applesauce unsweetened
  • 1 tsp vanilla extract
  • ⅛ tsp pure stevia powder
  • 1 cup zucchini grated, lightly squeezed in a paper towel to remove excess water

Add-ins

  • ¼ cup walnuts chopped

Equipment

  • 9x5-inch loaf pan
  • mixing bowls one large (wet ingredients) and one medium (dry ingredients)
  • Box grater or food processor – to grate the zucchini
  • Cooling rack

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment or grease lightly.
  • In a medium bowl, whisk together oat flour, flaxseed, baking powder, baking soda, salt, and cinnamon.
    1 ½ cups oat flour, 2 tbsp ground flaxseed, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon
  • In a large bowl, whisk eggs, yogurt, oil, applesauce, vanilla, and stevia until smooth.
    2 large eggs, ⅓ cup Greek yogurt, ¼ cup olive oil, ¼ cup applesauce, 1 tsp vanilla extract, ⅛ tsp pure stevia powder
  • Add dry ingredients to wet and stir gently until just combined — don’t overmix.
  • Fold in grated zucchini and walnuts. Let the batter sit 5–10 minutes before baking so it hydrates — this gives it more lift and less gumminess.Batter should be thick but scoopable.
    1 cup zucchini, ¼ cup walnuts
  • Spread into the prepared pan and smooth the top.
  • Bake 50–55 minutes, or until a toothpick inserted in the centre comes out clean.
  • Let it cool for at least 20 minutes in the pan, then transfer to a wire rack to finish cooling before slicing.

Cooking Tips

  • Let Batter Rest: Allow the batter to sit for 5–10 minutes before baking. This hydrates the oat flour and helps with structure.
  • Avoid Overmixing: Oat flour can become gummy if overmixed — gently fold ingredients together.
  • Squeeze Zucchini Lightly: Don’t over-squeeze, as a bit of moisture is needed for soft texture.
  • Check for Doneness: Insert a toothpick deep into the center — it should come out clean or with a few moist crumbs.
  • Customize Add-ins: Swap walnuts with pumpkin seeds for nut-free, or add dark chocolate chips for a sweeter version.
  • Make it Dairy-Free: Use plant-based Greek-style yogurt like coconut or almond yogurt.
  • Storage: Keeps 3–4 days at room temp or up to a week in the fridge; freeze slices individually for longer storage.

Nutrition

Nutrition Facts
Healthy Oat Flour Zucchini Bread (No Sugar Added)
Serving Size
 
1 slice
Amount per Serving
Calories
172.2
% Daily Value*
Fat
 
10.6
g
16
%
Saturated Fat
 
1.6
g
10
%
Trans Fat
 
0.004
g
Cholesterol
 
37.5
mg
13
%
Sodium
 
235.2
mg
10
%
Potassium
 
153.2
mg
4
%
Carbohydrates
 
14.5
g
5
%
Fiber
 
2.1
g
9
%
Sugar
 
1.4
g
2
%
Protein
 
5.5
g
11
%
Vitamin C
 
2.3
mg
3
%
Vitamin D
 
0.2
µg
1
%
Calcium
 
58.2
mg
6
%
Iron
 
1.2
mg
7
%
Magnesium
 
40.7
mg
10
%
Zinc
 
0.9
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.