Zucchini Breakfast Bread

There are so many things going for this recipe! It’s got veggies, whole grains from homemade oat flour, can be whipped up in a couple minutes, and tastes like dessert.

Now don’t get me wrong, this recipe could have no nutritive perks to talk about and that would not make it bad. That’s the thing about ditching food rules, all foods are good!

But that doesn’t mean we can’t celebrate nutrition and deliciousness! I get excited about doughnuts, ice cream, and burgers just the same as grilled veggies, oatmeal, and cecci burgers. All food is awesome.

And if there is a super delicious way to get your veg and grains, it’s this zucchini bread!

How to Make Oat Flour

Don’t be intimidated by this, it’s super super easy. All you do is whip up oats in a food processor until they are fine and powdery. That’s it!

For this recipe, you need 1.5 cups of oat flour which will take around 2 cups of oats. Now I don’t like having to take out the food processor every time I need oat flour so I make a bunch and store it in a mason jar or two.

You can also just use regular white or whole wheat flour instead of oat flour as well. I love incorporating the oats since they’re a whole grain and honestly the bread comes out amazing so why not? But do whatever works!

Fueling notes:

  • Per serving, this recipe packs 30 g of carbs, 5 g of protein, and 6 g of fat, and 3 g of fiber
  • Pre-workout: eat these in the hour leading up to your session. If more than an hour before, pair with some extra protein/fat (like a cheese stick, nut butter, yogurt, etc) to keep you satisfied.
  • Post-workout: pair each serving with ~5 grams of protein (for that 3-4:1 ratio of carbs to protein) within 1-2 hours of your session

The Stuff

  • 1 cup shredded zucchini (from 1 small-medium zucchini)
  • ¼ cup vegetable oil
  • ⅓ cup plain Greek Yogurt
  • 1 teaspoon vanilla
  • 1 egg
  • ¾ cup sugar
  • 1 ½ cup oat flour (from blended oats)*
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg 
  • ½ cup raisins
  • Oats to sprinkle on muffins

The Steps

  1. Preheat the oven to 350 degrees and grease a 13×9 pyrex (you can also use a 9×9 pyrex, bread pan, or muffin tin)
  2. In a bowl, combine all the wet ingredients
  3. Add the dry ingredients (except the extra oats) and gently mix just until combined (don’t overmix)
  4. Scoop into muffin tin and sprinkle with oats. Bake for ~25 minutes or until an inserted toothpick comes out clean
  5. Cool on rack before removing from pan. Then store in an airtight container or freeze

Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.

Other Recipes You Might Like

Apple Breakfast Bread

When I first started working at Yale New Haven Hospital, I was eating some pretty boring breakfasts. I needed something quick that I could pack the night before and eat in the atrium a few minutes before starting my day. I was packing things like dry shredded wheat (*cringe*) and cold oatmeal (*double cringe*). WellContinue reading “Apple Breakfast Bread”

Published by Chiara

I’m a rock climber and registered dietitian teaching fellow climbers to become the strongest and happiest versions of themselves with evidence-based fueling strategies and by making peace with food.

One thought on “Zucchini Breakfast Bread

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