There’s something about the way the kitchen smells when this bread is baking that makes you pause. Maybe it’s the soft warmth of cinnamon and nutmeg mingling with the subtle earthiness of pumpkin and zucchini. I remember the other day, I was halfway through grating the zucchini when my phone buzzed, pulling me away for a minute. When I came back, the batter was ready, and the anticipation of the aroma filled the air. It’s not perfect every time—I sometimes forget to squeeze out all the moisture from the zucchini, but somehow that just makes the bread a bit more tender, in a good way.
It’s the kind of bread that makes you want to slow down, pull a thick sweater over your shoulders, and just savor a quiet moment with a cup of coffee or tea. You slice it, and the crumb is moist but not heavy, with just enough sweetness and spice to feel like a little celebration of the season. And the oat flour adds a wholesome twist that keeps it feeling grounded and nourishing.
- Moist and tender with the subtle texture that oat flour brings.
- A comforting blend of fall spices that fill your kitchen, even before you take a bite.
- The zucchini adds a sneaky veggie boost, so it’s a little less indulgent and more wholesome.
- It’s simple — and that’s kind of the point. No need for fancy ingredients or complicated steps.
If you’re worried about how to store it, it actually keeps well in an airtight container for a few days or can be frozen for those moments when you want a quick slice of comfort on hand. I usually slice it thick and toast it lightly, sometimes slathering on a little butter or cream cheese, though it’s good plain, too.
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Oat Flour Pumpkin Zucchini Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
A moist and flavorful pumpkin zucchini bread made with oat flour for a wholesome twist. Perfect for fall or any time you want a nutritious, delicious quick bread.
Ingredients
1 1/2 cups oat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1/2 cup canned pumpkin puree
1/4 cup vegetable oil
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
1 cup grated zucchini, squeezed dry
1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until smooth and creamy.
Add the pumpkin puree, vegetable oil, Greek yogurt, and vanilla extract to the egg mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated zucchini and chopped walnuts, if using, until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
In my kitchen, I don’t fuss much over equipment; a simple loaf pan and a good spatula do the trick. For serving, I like it warm with a spoonful of Greek yogurt or alongside a soft-boiled egg. Sometimes I toss in walnuts for crunch, but I haven’t tested every nut variation, so you might want to experiment with pecans or even pumpkin seeds to see what suits your taste.
Occasionally, I swap out the pumpkin puree for sweet potato puree, which changes the flavor just enough to keep things interesting. I’m tempted to try adding some dried cranberries next time, though I haven’t gotten around to it yet.
FAQ
Can I use regular flour instead of oat flour?
Yes, but the texture and flavor will be different—regular flour tends to make the bread a bit denser.
Do I have to peel the zucchini?
Nope, the skin adds color and nutrients, and it blends right in when grated finely.
How do I know when it’s done?
A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Give this bread a try next time you want something cozy but not too sweet. It’s one of those recipes that feels like a small, quiet victory in the kitchen.