If anyone has ever grown zucchini – you know you ALWAYS need more things to do with them! This is the ultimate zucchini loaf. It’s moist, fluffy, refined sugar free, and super simple to make. Such a perfect healthy snack or dessert!
Ingredients
Dry
– 1 cup whole rolled oats
– 1 cup unbleached white flour (could also use spelt or more oat)
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp sea salt
Wet
– 2 pasture raised eggs (could use flax eggs to make vegan)
– 1 ripe banana
– 1/3 cup raw honey or maple syrup
– 1/3 cup raw cane sugar or coconut sugar
– 1/3 cup melted coconut oil
– 1 tsp vanilla
– 1 and a 1/2 cups grated zucchini (juices lightly squeezed out to absorb some of the moisture)
Additional
– 1/2 cup (or more) dairy free chocolate chips
Instructions
– Preheat oven to 325oF (convection)
– Grind oats in a blender until you reach a flour like consistency
– Add all other dry ingredients including ground oats to a large bowl and mix well
– In a blender, add all wet ingredients, except for the zucchini and blend on low until well incorporated
– Add the wet ingredients from the blender to the dry ingredients bowl and mix until just combined
– Grate zucchini with a cheese grater and then lightly squeeze out with a towel to remove some of the excess moisture
– Fold in the grated zucchini and the chocolate chips
– Prepare a loaf pan by lightly brushing with oil and dusting with flour
– Place batter in loaf pan and bake for 45-55 min (until you can place a butter knife in the centre and it comes out mostly clean)
– Serving Tip: tastes great drizzled with some almond butter (as pictured below)
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