Ingredients:

  • 3 ripe bananas, mashed (approx. 1 cup / 240ml)
  • 1 cup (120g) grated zucchini, squeezed dry
  • 1 large egg (50g)
  • 1/3 cup (80ml) maple syrup or honey
  • 1/4 cup (60ml) melted coconut oil or avocado oil
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1/2 cup (45g) rolled oats
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or paper towel and squeeze firmly to remove excess water. In a separate bowl, mash the bananas until smooth with only a few small lumps remaining.
  2. In a medium bowl, whisk together the whole wheat pastry flour, rolled oats, baking soda, baking powder, salt, and ground cinnamon until no clumps remain.
  3. In a large bowl, beat the egg, then stir in the maple syrup, melted oil, and vanilla extract. Fold in the mashed bananas and the squeezed zucchini until the mixture is a uniform, pale-gold batter.
  4. Pour the dry ingredients into the wet base and gently fold the mixture together using a spatula.