Oat Flour Rhubarb Zucchini Bread (GF)
Healthy oat flour zucchini bread with tart rhubarb and crunchy walnuts. A perfectly balanced nutty, sweet, moist and fluffy easy breakfast bread. Gluten-free and refined sugar-free.
Servings: 8 slices
Calories: 366kcal
Ingredients
Wet
- 1 large egg
- 1/2 cup honey
- 3 tbsp olive oil (or coconut oil)
- 1/2 cup almond milk
- 1 tsp vanilla extract
Dry
- 2 cups oat flour *see note*
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1.5 tsp baking powder
- 1/2 tsp sea salt
Add in's
- 1 cup diced rhubarb
- 2 cups shredded zucchini about 1 large zucchini
- 1 cup walnuts, chopped
- 2 tbsp chia seeds
Instructions
- Preheat oven to 350°, prepare a loaf pan by lining with parchment paper.
- In a medium-size bowl whisk together egg, olive oil, honey, almond milk, and vanilla.
- In a large bowl combine oat flour, cinnamon, baking powder, baking soda, and salt. Whisk together to combine.
- Add wet ingredients into dry ingredients and stir well to combine. Fold in walnuts, zucchini, rhubarb, and chia seeds. Do not over mix, oat flour will become quite gummy if over mixed.
- Pour batter into a loaf pan lined with parchment paper.
- Bake at 350° for 40-45 minutes. Or until a toothpick inserted into the center comes out clean. The top of the bread should be slightly brown.
- Allow to cool completely. Slice and serve.
- Storage - Freezer friendly! Store in freezer in glass lock container, or wrapped in foil for up to 5 months or in the refrigerator for 1 week.
Notes
**Oat Flour**
You can easily make your own oat flour by blending rolled oats in a high speed blender until it resembles flour.
Nutrition
Serving: 1slice | Calories: 366kcal | Carbohydrates: 43g | Protein: 9g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 344mg | Potassium: 428mg | Fiber: 5g | Sugar: 19g | Vitamin A: 115IU | Vitamin C: 7.1mg | Calcium: 136mg | Iron: 2.4mg
