Zucchini Banana Bread

This week’s recipe is “Plant Based” gluten free tasty treat! A sweet treat on a classic. Banana Bread! The cooking time is a little long so this would be a great weekend recipe to prepare for the week to come. Satisfy that midday or late night sweet tooth with a slice of zucchini heaven! Bon-Appetit! 


  • Preheat the oven to 350°F (180°C). Line a 9×5-inch 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, and stir well to combine.
  • Spoon batter into prepared pan. Bake for 55-60 minutes until an inserted wooden spoon comes out clean. Cool in the tin for 10 minutes, then remove from the pan and cool on a wire rack.


  • 1 zucchini, grated
  • 1 medium banana
  • 3⁄4 cup (150g) cane sugar
  • 1⁄4 cup (60ml) extra virgin olive oil
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 cups (200g) oat flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda

Serves: 12
Prep: 10 mins
Cook: 60 mins

Nutrition per serving:

196 kcal
7g Fats
29g Carbs
5g Protein