Ingredients:

  • 3 medium (300g) overripe bananas, mashed
  • 1.5 cups (150g) grated zucchini, squeezed dry
  • 0.5 cup (120ml) unsweetened applesauce
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 cup (60ml) melted coconut oil
  • 2 cups (250g) whole wheat pastry flour
  • 0.5 cup (45g) rolled oats
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (3g) sea salt

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place the shreds into a cheesecloth or clean kitchen towel and squeeze firmly over the sink to remove excess water.
  2. In a large bowl, whisk together the mashed bananas, squeezed zucchini, applesauce, eggs, oil, and vanilla extract until smooth.
  3. Sift the flour, oats, baking soda, baking powder, cinnamon, and salt directly into the wet ingredients. Fold gently with a spatula until just combined; stop as soon as no streaks of flour remain.
  4. Pour the batter into a greased 9x5 inch loaf pan. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.