Gluten-Free Banana Zucchini Bread

Ingredients:

• 1 small zucchini, grated non-squeezed

• 2 medium ripe bananas, mashed

• 2 tsp melted coconut oil

• 1 tbsp date syrup

• 2 eggs

• 2 teaspoons vanilla extract

• 1 1/2 cup oat flour

• 1 tsp baking soda

• 1 tsp ground Ceylon cinnamon

Directions:

1. Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper (non-stick pans might not need the parchment paper).

2. In a large mixing bowl, stir together the mashed bananas, coconut oil, date syrup, eggs, zucchini, and vanilla until combined. Add the oat flour, baking soda, and cinnamon, mix until just combined. Pour the batter into the prepared bread pan. Bake for 25-35 minutes, or until the center is just set.

3. Remove and cool. Store in fridge for up to a week, if it lasts that long :)