Description
A moist, nutritious, and naturally sweetened quick bread made with bananas, zucchini, and oat flour. Gluten-free and customizable with your favorite add-ins like chocolate chips or nuts.
Ingredients
Scale
- 2 cups rolled oats (blended into oat flour)
- 3 large ripe bananas, mashed (about 1.5 cups)
- 1 cup grated zucchini (no need to squeeze out moisture)
- 2 large eggs
- 2 tsp vanilla extract (optional)
- 1 tsp lemon juice (or cider vinegar)
- 1 tsp baking soda
- ½ tsp sea salt
- 2 tsp ground cinnamon (optional)
Optional Add-ins:
- 1 cup chocolate chips
- ⅔ cup chopped walnuts or pecans
- 2 tbsp to ½ cup coconut sugar or sweetener of choice
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5” loaf pan with parchment paper.
- Blend oats in a food processor or blender until they become fine flour.
- In a large bowl, mash the bananas.
- Add grated zucchini, eggs, vanilla, and lemon juice to the mashed banana. Stir to combine.
- Add oat flour, baking soda, sea salt, and cinnamon. Mix until everything is just combined.
- Fold in any optional add-ins like chocolate chips or nuts.
- Pour batter into the loaf pan and smooth the top.
- Bake uncovered for 40 minutes, then cover with foil and bake an additional 10–15 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for at least 30 minutes before slicing.
Notes
This bread is gluten-free if using certified gluten-free oats. It keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg