Banana Zucchini Oat Bread (Vegan + Gluten-Free)
Recipe type: Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
This banana zucchini oat bread, made with whole grain rolled oats and oat flour, is vegan, gluten-free, and unbelievably moist and delicious.
  • 2 tablespoons One Degree Organics Flaxseeds + ¼ cup warm water
  • 1 cup zucchini, grated
  • 3 overly ripe bananas, mashed (~1 cup)
  • ⅓ cup maple syrup
  • ¼ cup nondairy milk
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1¾ cups oat flour
  • ¼ cup One Degree Organics Sprouted Rolled Oats
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
Optional Toppings
  • sliced bananas
  • crushed walnuts
  1. Preheat oven to 350 degrees F and lightly spray a loaf pan with oil.
  2. In a medium-sized bowl, combine flaxseed and water and set aside.
  3. Grate zucchini and press between two paper towels to remove excess moisture.
  4. Add all wet ingredients to the bowl with the flaxseed and whisk to combine.
  5. Combine all dry ingredients in another bowl.
  6. Add dry ingredients to wet and carefully fold together until just combined.
  7. Pour into loaf pan and bake for about 45-55 minutes.
  8. Allow to cool then remove from pan, slice, and enjoy!
Recipe by Whitney E. RD at