Please not for this recipe: do not ring out the zucchini shreds because the liquid is needed for the recipe. Keep in mind that the batter will be thick when you’re done mixing it. The lemon juice is added to the recipe to interact with the baking soda and help the loaf rise. And of course, you can add in chocolate chips, walnuts or any thing you prefer. You can also add in coconut sugar to sweeten it up a bit. I like to toast my slices and drizzle with honey or maple syrup.
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Healthy Zucchini Banana Bread
- Preheat your oven to 350℉. LIne a 9×5 inch loaf pan with parchment paper.
- In a large bowl mash your bananas and then add in the zucchini shreds (do not ring out the liquids), eggs, vanilla and lemon juice – mix to incorporate. Next add in the oat flour, baking soda, cinnamon and salt and do a final mix to combine. Transfer to your loaf pan and bake for 50 -55 minutes or until toothpick comes out clean. Check the loaf at the 35 minute mark and loosely throw over a piece of aluminum if the top is getting too tan.
- Once its out of the oven, let it sit in the pan for 20 minutes and then transfer to a wire rack to cool for another 20 minutes prior to slicing.