Zucchini Banana Cake

I don’t often see zucchinis in Japan and when I do they’re imported and so super expensive. Though recently, my local farmer’s market/shop has starting selling 3/4 zuchinnis for the equivalent of $2 which I think is really cheap. I wished I had one of those zoodle machines (the ones that make noodles out of carrots, cucumbers and zuchinnis) to make a fancy salad with rice noodles and peanuts but it’s okay because I turned my zucchinis into the most delicious cake.

To make the recipe free of gluten, simply use GF oats and GF flour.

2 free-range eggs
2 tbsp olive oil
3 tbsp pure maple syrup
1 ripe banana
3/4 cup oat flour (oats made into flour using a blender or food processor)
1 tsp pure vanilla essence
2 tbsp wholewheat flour
1 tbsp almond powder
2 tsp baking powder
1 zucchini grated
granola to top (optional)

Preheat oven to 180C.

In a large bowl, combine all ingredients together.

Pour batter into a greased loaf tin.

Top with granola (optional)

Bake for 30 or so minutes.