Banana Zucchini Oat Bread
This banana zucchini oat bread, made with whole grain rolled oats and oat flour, is vegan, gluten-free, and unbelievably moist and delicious.
It’s only full of the good stuff. In addition to the hearty oats, sweet naners, and zucchini, this bread uses ground flaxseed in place of eggs and a minimal amount of maple syrup for extra sweetness. We’ve also got some coconut oil in there for moisture and a hint of cinnamon for that extra something, something.
2 Tbsp ground One Degree Organics Flax Seeds + 1/4 cup warm water
1 cup zucchini, grated
3 overly-ripe bananas, mashed (~1 cup)
1/3 cup maple syrup
1/4 cup non-dairy milk
1/4 cup coconut oil, melted
1 sp vanilla extract
1 3/4 cups oat flour
1/4 cup One Degree Organics Sprouted Rolled Oats
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
Preheat the oven to 350 degrees F and lightly spray a loaf pan with oil.
In a medium sized bowl, combine ground flaxseed and water and set aside.
Grate zucchini and press between two paper towels to remove excess moisture.
Add all wet ingredients to the bowl with the flaxseed and whisk to combine.
Combine all dry ingredients in another bowl.
Add dry ingredients to wet and carefully fold together until just combined.
Pour into a loaf pan, sprinkle with toppings, and bake for about 45-55 minutes.
Allow to cool, then remove from the pan, slice, and enjoy!
This banana zucchini bread will last for about a week in the fridge (although there’s no way you won’t demolish it quicker) and can be frozen for a few months. Simply tightly wrap the loaf in plastic wrap or beeswax.