A quick dessert bread that isn’t too sweet, and has both zucchini and banana in it, for a moist oat-based bread. The zucchini isn’t noticeable at all, since the batter is blended.
Zucchini Banana Oat Bread
Ingredients:
- 2½ cups rolled oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¾ tsp baking powder
- ¾ tsp fine sea salt
- 1 cup mashed ripe banana (about 2 large bananas)
- 1 cup finely shredded zucchini (about 1)
- ½ cup maple syrup
- 1/3 cup avocado oil
- 1½ Tbsp apple cider vinegar
- 1½ tsp pure vanilla extract
- ½ cup chocolate chips
Directions:
Preheat oven to 350°, liberally oil a 9×5″ bread pan.
Put the oats in a blender and process until powdered. Add the remaining ingredients, except the chocolate chips. Process until smooth.
Scrape into the prepared pan, stir in the chocolate chips.
Bake for 35 minutes, turn off the oven, and let the bread sit in the oven for 10 minutes.
Take out and let cool on a rack, then turn out.
For best results, do not cut until cooled and the chocolate has set back up.
Store in the refrigerator covered.
~Sarah