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Heyo, it's banana bread time. How do you feel about that?  I'm pretty psyched because I have 712 zucchini growing in my garden (they're not quite ready!) so I need a delicious go-to recipe to

Total time

65 minutes



  • 1.25 cups oat flour (ground oats)*
  • 0.25 cup almond flour*
  • 2 tbsp ground flax seed
  • 1 tsp ground cinnamon
  • 0.75 tsp baking powder
  • 0.75 tsp baking soda
  • 0.5 tsp coarse salt
  • 2 medium ripe bananas
  • 0.25 cup dark brown sugar
  • 0.25 cup canola oil
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 medium zucchini
  • 1 tbsp ground cinnamon
  • 1 tbsp granulated sugar


  1. Preheat oven to 350 degrees. Grease a loaf pan with cooking spray. Set aside. In a medium mixing bowl, whisk together oat flour, almond flour, flax seed, cinnamon, baking powder, baking soda and salt. In another medium bowl, use a hand mixer to whisk together bananas, brown sugar and oil until fluffy. Whisk in egg, then vanilla extract until thoroughly combined. Slowly add dry ingredients to the banana mixture while whisking on medium speed, just until combined. Fold in shredded zucchini. Pour mixture into the loaf pan. In a small bowl, whisk together cinnamon and sugar. Evenly coat top of bread batter with the cinnamon sugar mixture. Bake for 50-55 minutes, until toothpick inserted in the center comes out clean. Allow to cool, then slice and serve.