ZUCCHINI BANANA BREAD

Recipe by Ellen Fisher

This is a vegan recipe

Ingredients:

2 large ripe spotty bananas (+ optional 2 more to top)

1.5 c. shredded zucchini (about 1 medium sized zucchini)

1/4 c. coconut yogurt

1/4 c. + 2 Tbsp peanut butter

1/4 c. + 2 Tbsp maple syrup

1 tsp vanilla

1/4 tsp nutmeg

1/2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 c. walnuts (chopped) or 3/4 c. chocolate chips

1.75 c. oat flour

Directions:

Preheat the oven to 350°F. Prepare loaf pan by adding parchment paper.

Mash two large bananas in a mixing bowl with a fork. Once the bananas are completely mashed, add in the grated zucchini and the remaining wet ingredients: coconut yogurt, peanut butter, maple syrup, and vanilla. Mix thoroughly until well combined.

Then add in the nutmeg, cinnamon, baking powder, baking soda, salt, and either the roughly chopped walnuts or chocolate chips and stir together. Then add in the oat flour and mix just until combined. Do not over mix.

Pour the mixture into the loaf pan lined with parchment paper and top with either halved banana slices or more chocolate chips.

Pop in the oven and bake for 50-55 minutes. Check on the bread at 50 minutes by placing a toothpick or fork gently into the bread and pull out, Your toothpick should have just a little bit of dry looking bits on it. If it has batter on the toothpick then you still need to cook longer. After removing the bread from the oven, let sit for 60 minutes before cutting into it.