ZUCCHINI BREAD? BANANA BREAD? WHY NOT BOTH?

Words by Patricia Slapp

Perfect for breakfast on the go, or a healthy snack, this bread is packed with flavour from the ripe bananas and spice. The zucchini keeps the bread moist, and its a great way to sneak some extra veggies into your day!

Easy to make with only a few simple ingredients - In less than an hour, you'll have a loaf of fresh-baked bread that's sure to please the whole family.

Ingredients:

1 zucchini, grated

1 medium banana

¾ cup (150g) cane sugar

¼ cup (60ml) extra virgin olive oil

1 tsp. vanilla extract

2 eggs

2 cups (200g) oat flour

1 tsp. cinnamon

1 tsp. baking soda

** optional to add a sprinkle of dried fruit such as cranberries as seen in the image

Method:

Preheat the oven to 180°C (350°F). Line a loaf pan with parchment paper.

In a large bowl, stir together zucchini, banana, sugar, oil, vanilla, and egg. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Add the flour mixture to the zucchini mixture, stirring well to combine all the ingredients.

Pour the batter into the prepared pan. Bake for 55-60 minutes. When cooked the edges should pull slightly away from the pan and a toothpick or knife inserted in the centre comes out clean. Cool in the tin for 10 minutes, then remove from the pan and cool on a wire rack.

Nutritional Info per serving:

196 kcal

7g Fats

29g Carbs

5g Protein