A simple and healthy Zucchini Bread to add to the recipe box. Perfect for breakfast or a snack. You’ll love this one!
1 medium zucchini , grated and measured (1 cup little packed)
2 to 2 ½ ripe bananas, mashed and measured (1 cup)
1/3 cup plant milk
⅓ cup cashew butter (or nut/ seed butter of choice)
1/2 cup date sugar (increase up to a 1/4 cup for extra sweetness)
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar
2 cups oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1.5 teaspoon cinnamon
1/4 tsp nutmeg
Optional:
1/4 teaspoon salt. or to taste
Preheat the oven to 350°F. Line an 8x4 loaf pan with parchment.
Grate the zucchini and use a cheese cloth to strain the excess water from the zucchini by squeezing it over a bowl or the sink to remove as much moisture as possible. Set aside.
Mash the bananas with a fork or blend in a blender, measure the puree to equal 1 cup.
In a bowl or blender combine the mashed bananas, plant milk, nut or seed butter, vanilla, and vinegar and mix/blend to combine.
In another bowl combine the oat flour, date sugar, baking powder, baking soda, and cinnamon, nutmeg, and salt.
Add the wet ingredients to the dry. Mix to combine, then fold in the grated zucchini. Careful not to over mix. The batter should be thick, but moist.
Transfer batter to the prepared pan. If desired, sprinkle nuts on top. Bake for about 55 - 60 minutes or until a tooth pick inserted in the center of the loaf comes out clean.
Let the bread rest in the pan for about 10 minutes, then lift out by the parchment paper and place on a cooling rack. Cool completely before slicing.
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