Healthy Zucchini Loaf

* instead of a muffin pan, I baked these in a loaf pan for 40 min.
  • 1 and 1/2 cup oat flour (blended oats)
  • 1 teaspoon cinnamon
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cup lightly packed grated zucchini
  • 1/2 cup vanilla Greek yogurt, full fat
  • 1/3 cup coconut oil, measured when melted
  • 3 tablespoons (1/2 large) very ripe banana, mashed
  • 1/4 cup + 2 tablespoons light brown sugar, lightly packed*
  • 1/2 cup dark chocolate chips or dried currants, optional
  1. Preheat the oven to 350 degrees F. Grease 12 cavities of a muffin tin and set aside.
  2. In a bowl, stir together the oat flour (measured AFTER blending. I used regular old fashioned or quick oats and quickly pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl), cinnamon, baking powder, baking soda, and salt.
  3. In another bowl, stir together the egg, vanilla extract, grated zucchini (make sure you have thoroughly dried the zucchini to keep it from being too wet/watery in the finished muffins), yogurt, coconut oil, mashed banana (very important for binding and sweetening), and brown sugar. Mix until well combined.
  4. Combine the wet and dry ingredients and mix until just combined. Over mixing will yield denser muffins. Stir in the dried currants or dark chocolate chips if desired.
  5. Fill up all 12 cavities evenly and bake for 16-18 minutes.
  6. Remove and allow the muffins to cool.
  7. Muffins are best eaten in 1-2 days. Store muffins in an airtight container in the fridge and warm up in the microwave for 10 seconds before enjoying.


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