For when you want and you're feeling

No Bake Zucchini Bread Bites

Want zucchini bread but trying to avoid the oven? These No Bake Zucchini Bread Bites are the answer! Full of that classic flavor (and a great way to use extra amount of summer squash), they’re full of protein, date-sweetened, vegan, and gluten-free.

bowl of no bake zucchini bread bites next to a basket of zucchini

Details of this Recipe for Zucchini Bread Bites

Are you overrun with zucchini this time of year? Or maybe you just picked up too much at the market and aren’t sure what to do with it? There are plenty of recipes for using up this bounty, but as I was searching around I struggled to find one that would allow me to get away with not turning on the oven.

Living in an apartment with east-facing windows on a high floor, things can warm up pretty quickly! Even though San Diego never gets hot hot, I like to avoid cooking and baking with excess heat during August, when possible.

I love zucchini bread and was looking for a way to enjoy those same flavors in an individual format. These bites are exactly that: a mixture of nut butter, oats, cinnamon, dates, and zucchini, easily taken on the go or stowed away for a midday snack.

basket of summer squash beside a brick wall

I start work pretty early in the day, so tend to look for a snack around 10:00 AM. These fit the bill as they are full of protein and easy to grab right from the fridge!

Ingredients Needed:

Nut butter: You want something rather smooth, without an overpowering flavor. I prefer almond or baklava butter.

Medjool dates: Very fresh dates are useful as they help the entire mixture stick together upon blending. If your dates are dried out, soak them in hot water for a few minutes and then drain.

Rolled oats: Be sure to use gluten-free oats if needed! I measured this recipe using old-fashioned rolled oats, but instant would likely work as well (you may need a slightly smaller amount).

Cinnamon and Salt: These bring that classic warming flavor.

Zucchini: Of course! This lends moisture and color to the bites.

Shredded coconut: This is optional, for rolling! These bites are just as good on their own.

bowl of no bake zucchini bread bites next to a basket of zucchini

Other Zucchini Recipes to Try

Plant-Based Zucchini Bread (this one does require an oven)

Grilled Veggie Party Sub with Sun-Dried Tomato Pesto

Ratatouille Couscous

Summer Vegetable Skillet Lasagna

Zucchini Peach Pizza

More Packable Gluten-Free Oat Recipes to Try

Customizable Energy Bites (with an option if you’re without a food processor)

Quaker Chocolate Chewy Bars

Granola Breakfast Cookies

hand holding a no bake zucchini bread bite with a bite taken out of it
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bowl of no bake zucchini bread bites next to a basket of zucchini

No Bake Zucchini Bread Bites

  • Author: Emily
  • Total Time: 15 minutes
  • Yield: 12 balls 1x
  • Diet: Vegan


Want zucchini bread but trying to avoid the oven? These No Bake Zucchini Bread Bites are the answer! Full of that classic flavor (and a great way to use extra amount of summer squash), they’re full of protein, date-sweetened, vegan, and gluten-free. 


Units Scale
  • 1 small zucchini
  • 1/2 cup nut butter, such as almond or baklava butter
  • 67 fresh Medjool dates, pitted (about 1/2 cup)*
  • 3/4 cup old fashioned rolled oats
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup shredded coconut for rolling, optional


  1. Begin by grating zucchini finely (the small setting of your grater). You can also chop it into very small pieces if you do not have a grater. Add zucchini to a thin towel, form it into a ball, and over a sink squeeze out all excess water. 
  2. Set aside 1/3 cup of finely packed zucchini. If you have leftover, feel free to make a double batch or use it in place of carrots in these waffles
  3. To a food processor add nut butter, dates, oats, cinnamon, and salt. Process to combine. Add in zucchini and pulse until a cohesive mixture forms. It will be fairly sticky. If you do not have a food processor, you may try finely chopping the dates and blending the oats/using oat flour as a substitute.
  4. If using, add coconut to a small bowl for rolling. Use a spoon to scoop out 1 TBS-sized balls of the zucchini bread bites, rolling between your hands to form. Wetting your hands a bit can make this process easier if everything is sticking! Roll in coconut, if desired, and place on a lined plate or sheet.
  5. Let bites chill in the fridge to firm up. Store refrigerated in a sealed container for about a week. 


*If your dates are dry, soak them in some hot water for 5 minutes and then drain prior to using. 

  • Prep Time: 15 minutes
  • Category: Snack
  • Method: Stirring
  • Cuisine: American


  • Serving Size: One bite
  • Calories: 112.2 calories
  • Sugar: 8.7 grams
  • Sodium: 51 milligrams
  • Fat: 6.1 grams
  • Saturated Fat: 0.5 grams
  • Unsaturated Fat: 5.6 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 13.7 grams
  • Fiber: 2.4 grams
  • Protein: 3 grams
  • Cholesterol: 0 milligrams

Keywords: zucchini bread, energy ball, energy bite, zucchini

Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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