Go Back

Zucchini and Carrot Oat Bread

A moist and versatile bread packed with fiber and nutrients from zucchini and carrots, perfect for breakfast, snacks, or light lunches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Bread
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 200 g 1 medium zucchini, grated Squeeze out excess moisture.
  • 200 g 2 medium carrots, grated
Wet Ingredients
  • 350 ml 1½ cups water
  • Olive oil or parchment paper (for greasing the loaf pan) Use for preventing sticking.
Dry Ingredients
  • 250 g 2½ cups oats Use rolled oats for best texture.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Grease a loaf pan with olive oil or line it with parchment paper.
  2. Grate the zucchini and carrots using a grater or food processor. Squeeze out the excess moisture from the zucchini.
  3. In a large mixing bowl, combine the grated zucchini and carrots with the oats. Pour in the water and stir until well mixed.
  4. Let the mixture sit for about 15-20 minutes to allow the oats to absorb the water.
Baking
  1. After the mixture has rested, transfer it to the prepared loaf pan, spreading it out evenly.
  2. Bake in the preheated oven for 50-60 minutes until golden on top and a toothpick inserted comes out clean.
  3. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  4. Slice into servings once cooled.

Notes

Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap in plastic wrap and freeze for up to a month. To reheat, slice and warm in a toaster oven or regular oven.