Zucchini breakfast bread
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Easy Breakfast Oatmeal Zucchini Bread

My moist and hearty breakfast oatmeal zucchini bread is made with no artificial sweeteners or flavours and will leave you satisfied for hours.

Zucchini bread is one of those things that my kids actually ask for. It’s more like a loaf of spiced banana bread than anything else. Once baked, you can hardly taste the squash, but it provides so much moisture to the recipe. Try it and you’ll know exactly what I mean. Your whole family will love it and much like mine will ask for it over and over.

The Ingredients

Oatmeal, banana, and zucchini are the main ingredients for this delicious recipe.

Ingredients for zucchini bread

The Ingredients List:

  • 2 1/2 cups rolled oats – do not use the quick version. You want the recipe to be hearty, so use whole grain rolled oats.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder 
  • 1 large zucchini (1 cup worth grated) – I use the whole squash as is. I don’t peel it before grating. There is no need to peel it.
  • 1 large banana (1 cup worth) – use a ripe one. If it’s not ripe enough, it will not be easily mashed.
  • 1/3 cup olive oil – I use a good quality olive oil. It makes all the difference.
  • 1/2 cup maple syrup – real maple syrup provides a natural sweetness that has an earthy flavour.
  • Juice of one lemon – it helps the bread rise.
  • 1 teaspoon vanilla – I use pure vanilla essence.
  • Pinch of allspice – it provides that warm delicious spice flavour that makes the whole house aromatic as the bread bakes.
  • Pinch of salt – salt always brings out the flavours of other ingredients so is a key ingredient for this recipe.

More Breakfast Recipes you will Like:


The Banana and Oil Mixture

The first step to making this moist and delicious zucchini recipe is to make the banana and oil mixture

  • Peel and place the banana in a bowl (or measuring cup). Using a fork mash it well.
  • Add the olive oil and maple syrup to the bowl.
  • Mix everything together using a fork or whisk.
  • Squeeze the lemon juice into the bowl and mix everything well.
  • Finally, add the vanilla essence and mix. Set aside.
Oil and banana mix

The Batter:

Let’s make the batter:

  • Add the rolled oats into a food processor and process them until they have the consistency of rough sand. Do not grind them to a fine powder.
  • Turn the grind into a bowl. Add the baking soda, and baking powder to the bowl and mix well so that everything is evenly distributed.
  • Using a box grater or food processor, grate the zucchini and set it aside.
  • Add the liquid banana and oil mixture to the bowl and using a whisk or fork, mix it into the dry ingredients.
  • Add the grated squash into the bowl and mix so that everything is well mixed.
  • Finally, add the allspice and salt to the bowl and mix well so that you have the consistency of cake batter.
Zucchini bread batter mix

Baking the Zucchini Bread:

Baking it is simple.

  • Preheat the oven to 350 degrees F.
  • Spread a tablespoon of oil into a 9×13 inch baking dish.
  • Pour the batter into the baking dish.
  • Bake for about 45-50 minutes.
  • Stick a sharp knife or wooden skewer into the center of the loaf and check for readiness. If baked, the knife or skewer will come out clean. If it comes out with some batter stuck to it, it’s not quite ready. Continue to bake for a further 5 minutes.
  • Remove from the oven and allow it to cool for 5 minutes in the baking dish before turning it out onto a cookie rack to cool completely.
Baked zucchini bread

Variations:

There are so many possibilities with this recipe:

  • Replace lemon with lime or balsamic vinegar. Any kind of citrus will help the bread soften up. The reaction of the baking soda and the acidity of the lime, or balsamic will help soften it.
  • Replace the olive oil with vegetable oil. Olive oil has a very strong flavour, so if you prefer a lighter flavour, use vegetable oil.
  • Replace maple syrup with melted honey. If I run out of maple syrup or just to change things up, I sometimes use honey.
  • Replace allspice with cinnamon, cardamom, or even nutmeg. All these spices individually or as a combo add so much flavour.
  •  Replace vanilla with almond essence. I love adding almond essence to the recipe. It gives it a nice nutty flavour without the addition of nuts.
Zucchini bread

Serving Suggestions:

I love having this bread for breakfast. It’s such a hearty way to start the day. Enjoy it with:

  • My perfect cup of chai. For all tea lovers, this is a perfect combo.
  • During the fall, my daughter goes nuts for this recipe served with a side of my pumpkin latte.
  • My favourite is always a hot cup of coffee or cappuccino.

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Easy Breakfast Oatmeal Zucchini Bread

Course: BreakfastCuisine: CanadianDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

177

kcal
Total time

1

hour 

My moist and hearty breakfast oatmeal zucchini bread is made with no artificial sweeteners or flavours and will leave you satisfied for hours.

Ingredients

  • 1 large zucchini (1 cup worth grated)

  • 1 large banana (1 cup worth)

  • 2 1/2 cups rolled oats

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder 

  • 1 teaspoon vanilla 

  • 1/3 cup olive oil

  • 1/2 cup maple syrup

  • Juice of one lemon

  • Pinch of allspice

  • Pinch of salt

Directions

  • Preheat the oven to 350 degrees F.
  • Peel and place the banana in a bowl and using a fork mash it well.
  • Add the olive oil and maple syrup to the bowl. Mix everything together using a fork or whisk.
  • Squeeze the lemon juice into the bowl and mix everything well. Add the vanilla essence and mix. Set aside.
  • Add the rolled oats into a food processor and process them until they have the consistency of rough sand. Do not grind them to a fine powder.
  • Turn the grind into a bowl. Add the baking soda, and baking powder to the bowl and mix well so that everything is evenly distributed.
  • Using a box grater or food processor, grate the zucchini and set it aside.
  • Add the liquid banana and oil mixture to the bowl and using a whisk or fork, mix it into the dry ingredients.
  • Add the grated squash into the bowl and mix so that everything is well mixed.
  • Finally, add the allspice and salt to the bowl and mix well so that you have the consistency of cake batter.
  • Spread a tablespoon of oil into a 9×13 inch baking dish. Pour the batter into the baking dish.
  • Bake for about 45-50 minutes. Allow it to cool down for 5 minutes in the baking dish before turning it out onto a cookie rack to cool completely.
Nutrition for zucchini bread


Should I peel the zucchini for zucchini bread?

Zucchini bread

No, there’s no need to peel it. The peel is so soft and doesn’t need to be removed. Just grate the whole squash and use it as is.




How long can I store zucchini bread on the counter?

Zucchini breakfast bread

Since there is no dairy in this recipe, you can store it on the counter for up to 3 days in an air tight container. During warmer months, it’s best to store it in the fridge in an air tight container.



Can I store zucchini bread in the freezer?

Zucchini bread

Yes, it can be stored in the freezer for up to 3 months. Wrap the baked and completely cooled bread in plastic wrap and then place it in an air tight container. To defrost, place it in the fridge the night before you want to consume it.


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4 Comments

  1. Delicious and so easy to make. Perfect morning snack!

    1. Hello Jessica,

      So glad you like the recipe! It’s my go to when I have nothing else I can think of making 🙂

  2. Hello, intolerances to banana.
    What would you substitute the banana with? Apple? Blueberries?

    1. Hello Mascia,

      I would recommend using pears, apples or even apple sauce. I have also used butternut squash and sweet potato mash :). I hope something else works out for you.