Low Oxalate | Zucchini Banana Bread
Zucchini banana bread
If your garden is billowing with zucchini, or your bananas are nice and spotty it might be time to make bread! This recipe is made with oat flour and coconut flour as a lower oxalate option to the traditional wheat based bread recipes. You can't go wrong with a dollop of cream cheese on top or a little butter.
ingredients:
- 2 cups Shredded Zucchini
- 1 Ripe Banana
- 1/2 cup Coconut Oil
- 1/2 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 cup Coconut Flour
- 1 cup Oat Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon (adjust based on your tolerance)
- 1/2 tsp Nutmeg
Mix banana, coconut oil, sugar, eggs, and vanilla until well blended. Add in dry ingredients until blended. Stir in zucchini. Scoop into a greased loaf pan. Bake at 375 degrees for 50 Minutes to 1 Hour
Tips: Based on how dark your pan is you'll need to adjust how long you bake the bread. i.e. more time for glass, less time for darker metals. If your bread is starting to brown too much on top, lightly cover with foil.
Enjoy!
Old School Modern Mama,
