Zucchini Oat Bread
This Zucchini Oat Bread is packed with zucchini and sweetened with dates raisins and a touch of honey instead of refined sugar. The oats make it sturdy enough to pack in a picnic basket or lunchbox.
I originally shared this recipe on September 5, 2012. I have updated the images and some of the text today.
Have you ever noticed a lot of recipes for zucchini bread don’t really call for that much zucchini? I sure have. On its surface, making zucchini bread seems like an excellent way of using up lots of zucchini. But in reality, a lot of recipes only call for 1 cup! That’s hardly enough to make a dent in the excesses of the ever-present green giants this time of year. I mean seriously, what’s the point? You’re not even going to get much of a health benefit from such a meager amount. So I set out to make a recipe for zucchini bread that would use up a significant amount of zucchini.
I’ve pretty much signed up for a lot of testing when I take on developing a baking recipe, so I knew I better make it worth my efforts. That’s why I added on some other important criteria. I wanted this zucchini bread to be:
- Sturdy enough to pack in a lunch box.
- Sweetened with dates instead of white table sugar.
- Made with whole grains.
- Made without gobs of butter.
- And loaded with zucchini!
As it turns out, I did have to test it a whole bunch of times. But happily, the recipe I ended up with satisfies all of my criteria.
Why We Love This Zucchini Oat Bread Recipe
I wanted to be able to freeze slices of the loaf so my daughters could pack them in their lunch boxes. To make the slices sturdy enough to handle the freezing and thawing and jostling I added oats. The oats helped make the slices more dense, higher in fiber, and they absorbed some of the moisture which actually helps keep the bread nice and moist.
I was able to sweeten the bread with softened and pureed dates, which are naturally sweet but low-glycemic and high in fiber. To that, I added only 3 tablespoons of honey, and a cup of raisins, which gives the bread a nice natural sweetness. [Enough so that my girls asked for another slice for dessert last night!] Considering that even healthy zucchini bread recipes call for at least ¾ cups of sugar, I consider this a real success.
As with many of my baking recipes I used organic oil instead of butter. And I called for whole grain flour instead of all refined. This time, I used white whole-wheat in a ratio of two-to-one with all-purpose flour. The flavor is not overwhelmingly wheaty and the loaves rose into pretty golden domes.
And finally I was able to get in a whole pound (almost 4 cups) of zucchini for two loaves. That’s about twice of a lot of other recipes. Combined with the raisins and dates, that much zucchini will help to get those produce servings in. And perhaps more important it will help to make a dent in the piles of zucchini in the refrigerator.
More Zucchini Recipes
My Zucchini Bread with Chocolate Chips is a little sweeter than this loaf, but still healthier than most recipes!
I adore this Easy Zucchini Casserole. It uses 2 1/2 pounds of zucchini in it and only takes 15 minutes to get ready for the oven!
This Grilled Zucchini is simple and easy and perfect for a summer side dish.
This Cold no-cook Zucchini Noodles Recipe is my go-to for too hot evenings in summer. It’s topped with pesto and tomatoes!
Do not miss this recipe for Sauteed Zucchini, which is super fast and easy. The key is to not stir it too much so it doesn’t get watery!
My raw zucchini ribbon salad with feta and hazelnuts is another way to enjoy it raw.
This Guide to Zucchini will have all you ever wanted to know, and more about this fab summer veggie!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
Zucchini Oat Bread
- Total Time: 2 hours
- Yield: 2 loaves, 10 slices each 1x
This Healthy Zucchini Oat Bread is packed with zucchini and sweetened with dates raisins and a touch of honey instead of refined sugar. The oats make it sturdy enough to pack in a picnic basket or lunchbox.
- ¾ cup boiling water
- 1 cup pitted and quartered Medjool dates
- 2 cups whole-wheat flour, preferably white whole- wheat
- 1 cup all-purpose flour
- 1 tablespoon pumpkin pie spice or cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup organic canola oil or avocado oil
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- 1 pound zucchini, shredded (about 3 ½ cups)
- ¾ cup rolled oats
- 1 cup raisins
- Preheat oven to 350 degrees F. Coat 2 1.5-quart loaf pans with cooking spray.
- Pour boiling water over the dates and let sit until softened, about 15 minutes.
- Meanwhile, whisk whole-wheat flour, all-purpose flour, spice, baking powder, baking soda and salt in a medium bowl.
- Transfer dates and their soaking liquid to a food processor and process until smooth. Add eggs, oil, honey and vanilla and process until smooth. Pour date mixture into a large bowl. Stir in zucchini. Add the flour mixture and stir until just combined. Add the oats and raisins and stir until just combined. Divide the batter between the two prepared pans.
- Bake until golden brown, puffed and a toothpick inserted in the center comes out with moist crumbs attached, 55 minutes to 1 hour. Allow loaves to cool in their pans at least 15 minutes before turning out onto a wire rack to cool.
To make ahead: Wrap slices of bread in plastic wrap, transfer to a large re-sealable freezer bag and freeze up to 1 month. Defrost in microwave for about 20 seconds or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Oven
- Cuisine: American
- Serving Size: 1/10th loaf
- Calories: 198
- Sugar: 13 g
- Sodium: 122 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
Keywords: Zucchini Bread,Healthy Zucchini Bread,Zucchini Oat bread
I love this recipe and make it a lot. I go heaby on the spices, swapped in applesauce for the dayes, maple syrup for honey, and walnuts for raisins. Sometimes sprinkle a little turbinado sugar on top for a little extra sweetness. Makes.a great breakfast!
I was disappointed my loaves did not turn out very well. The main problem is that the outside of the loaves got dry and tough, even though I only baked for 55 minutes. I may try using parchment next time, or covering with foil for part of the baking. If it were more moist it would be 5 stars.
Excellent recipe! Have switched out to yellow squash and works as well. Bananas for oil, almond meal for the all purpose flour, flax seeds for egg, exrra date paste to replace the honey (though we are less sweet preferring, and added chocolate chips and pecans as well. Always comes out moist and tasty, even for the kids!
I was just at the market this week and they only had yellow squash. Good to know it worked out with your subs. Thanks Jill!
This bread is so easy to make! The flavor is great and one of our favorites!
I am so happy to hear it! Thank you Suzy!
This delicious bread disappeared in minutes in our house. And it was so easy to make. I will definitely make it again.
Yay! That’s how breads fare here too! They go fast! Haha. Thank you for coming back to rate Sam. It’s appreciated!
Such a delicous and healthy recipe! Super easy to make too! Thanks for sharing!
Thanks so much Laura. I am glad you like it!
So delicious! I love how filling it is. Perfect for breakfast or as a snack!
Hi Julie. Thank you!
My whole family loved this bread! Super moist and delicious!
So psyched to hear it Lauren!
We haven’t even finished the forst loafof this yummy bread and I am already planning on baking another! So good!
That’s a good sign! Thanks so much!
Hi, this looks like an amazing version of Zucchini bread!
Has anyone tried substituting ingredients to make a Gluten Free version? I’d love to hear the substitiutions.
I haven’t tried it myself, but a couple readers have mentioned that it worked out to swap in GF flours. Let me know if your try it.
can i sub dried cranberries for raisins…i’m concerned might be too sweet as written
I think that should be fine so I would say, please feel free to try it. It should not effect the texture of the bread too much. Let me know how it goes. I’d love to know what you think.