Zucchini Bread with Oats + Olive Oil

I created this recipe to be simple, gluten-free, with/without eggs, made with oats ground into flour instead of white flour or refined starches as oats will give you more “nutritional bang for your bite.”

 

Oats are heart-healthy + high fibre, which is essential for our digestive system.  Cinnamon helps balance our blood sugar, as does fibre; this recipe is nutrient-dense and has a beautifully moist crumb.  The vegan version with chia or flax “egg” will not rise as much.

  • Prep 20 mins
  • Cook Time 60 mins
  • Difficulty Low
  • Serving1 loaf
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Mineral Rich

    Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

Ingredients

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WET

  • 2 cups zucchini grated - lightly packed
  • 2 eggs or vegan eggs*
  • ⅓ cup olive oil, extra virgin
  • ¼ - ⅓ cup raw or coconut sugar
  • 1 tbsp lemon juice
  • 2 tsp vanilla

DRY

  • 2 cups Oat Flour - DIY**
  • 2 tbsp arrowroot or tapioca, cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda - bicarbonate
  • 2-3 tsp cinnamon - gnd
  • 1 tsp ginger | cake spice - gnd
  • ½ tsp fine sea salt
  • ½ cup nuts | seeds* - optional

Method

Zucchini Bread with Oats + Olive Oil

 

PREHEAT oven 350F | 175C.  Line a loaf with parchment paper or grease.

 

WET — whisk eggs | vegan eggs, olive oil, sugar, lemon & vanilla for 20 secs, stir in grated zucchini.

 

DRY — ingredients mix in a bowl.

 

ADD dry mix to wet bowl and mix well until combined   ADD nuts | seeds if using.

 

POUR into the loaf tin and spread evenly,   

 

GARNISH top with 1 tbsp sugar to create a crunchy glaze or sprinkle 2tbsp oats, nuts, seeds.

 

BAKE 60 mins – start checking after 45 mins. Cooked = top springs back when lightly pressed, inserted skewer comes out clean.

 

COOL 5 mins in the tin, turn onto wire cooling rack, remove loaf tin + paper, cool before slicing.

 

STORE airtight container or freeze – whole or in slices.

Tips + Suggestions

** DIY HOMEMADE OAT FLOUR; in a blender or food processor, blitz 2 cups rolled oats until it forms a fine (not coarse) “flour” consistency.

 

*VEGAN egg – chia seeds or ground flaxseed 2tbsp + 6 tbsp water; mix and rest 5mins to form a “gel”.

 

SWAP ZUCCHINI for  Apple grated works just as well as zucchini; I add extra 1 tsp cinnamon, can use pumpkin/cake spice.

 

SWEETNESS – Coconut sugar is not as sweet as raw demerara sugar, but the GI index is very similar. ⅓ cup sugar makes bread sweet.

 

ADD ½ cup nuts or seeds chopped like walnuts, pecans, hemp or pumpkin seeds are my favourites for flavour + nutrient density.

 

ADD Chocolate Chips up to ¾ cup – I use fair trade, dark, vegan choc chips.