1 zucchini, grated
1 medium banana
¾ cup (150g) coconut sugar
¼ cup (60ml) extra virgin olive oil
1 tsp. vanilla extract
2 eggs (or egg substitute such as flax eggs)
2 cups (200g) gluten-free oat flour
1 tsp. cinnamon
1 tsp. baking soda
1. Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment
2. In a large bowl, stir together zucchini, banana, sugar, oil, vanilla, and egg. In a
medium bowl, whisk together flour, cinnamon, baking soda, and salt. Add the
flour mixture to the zucchini mixture, and stir well to combine.
3. Spoon batter into prepared pan. Bake for 55-60 minutes until an inserted
wooden spoon comes out clean. Cool in the tin for 10 minutes, then remove from
the pan and cool on a wire rack.