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Banana Zucchini Oatmeal Bread

A modern twist on an old fav.

Course Breakfast, pre-workout, Snack
Keyword Gluten free, Paleo


  • 2 cups Quick Oats
  • 2 cups Oat Milk (unsweetened) or other non-dairy milk or water
  • .25 cup Melted coconut oil
  • .25 cup Pure maple syrup
  • 4 Large eggs
  • .33 cup Coconut Flour
  • 1 cup Zucchini, grated Or Carrot, grated
  • 1 Banana, mashed
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Sea Salt
  • 1 tsp Cinnamon
  • t tsp Turmeric
  • .5 tsp Nutmeg
  • .5 tsp Ground ginger
  • .75 cup Crushed walnuts Or other nut
  • 2 tbsp Hemp seeds
  • .5 cup Dark Chocolate Chips Optional
  • .25 cup Un-sulfured, unsweetened coconut flakes Optional


  1. Pre-heat oven to 350F

  2. Mix 2 cups oats and 2 cups non-dairy milk together and let sit for at least an hour.

  3. In a separate bowl combine melted but not hot coconut oil, maple syrup and 4 eggs. Mash in ripe banana. Combine this bowl with the oat/milk mixture.

  4. In another bowl combine all the dry ingredients, and add to liquid ingredients and mix well.

  5. Add grated zucchini or carrot and remainder of optional items (dark chocolate chips, nuts).

  6. Pour into 8 X 8 or similar shape greased baking dish and bake for 45-50 mins until cooked through. Allow to cool on baking rack before eating.