No-Flour Zucchini Bread

This time a variation of a recipe which does not need any flour or eggs – which turns it easily into a low fodmap and vegan version. The original recipe uses coconut oil, which I substituted with canola oil.

A Great Source of Vitamin C

A good source of healthy carbohydrates, has some plant-based protein as well, and a nice way to enjoy your daily veggies. Zucchinis are high in Vitamin C, which supports your immune system.

Stays Fresh
It is very moist, and will stay most fresh if you keep it in the fridge. I froze 2/3 of the loaf in slices.
It is a great pre-or post-workout food, but not so much to bring for a bike ride.

Z For Zoro or Zucchini!

What You Will Need

2 c Old-fashioned rolled oats
2 Medium bananas, peeled and mashed
2 Small grated zucchini
1/3 c Pure maple syrup
1/3 c Brown cane sugar
1/3 c Canola oil
5 Tablespoons apple cider
2 Tbs baking powder
¾ Teaspoon sea salt
3 Teaspoon ground cinnamon
Optional
1/2 c Walnuts

Easy Prep

As I always claim, I post healthy recipes which do not require much prep time. This one is truly plane and simple – you pretty much have 2 steps only.

1. Smash and Grate

The only ‘work’ you need to do is to grate the zucchini and mash the bananas. Put them in a large bowl

Blend All Ingredients

2. Mix All Ingredients

Once you have prepared the zuchini and bananas, add all the remaining ingredients into the bowl and blend at moderate speed.

Add Walnuts or Almonds

I meant to put in 1/2 c of walnuts, but totally forgot. Next time I will remind myself to add them ;o)

Bake Time

Very Fluffy And Moist

I had it in the oven for 40 min @ 350F (180C).

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