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.
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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.

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10 comments

  1. The idea that zucchini could be an expensive imported delicacy is very strange given how how plentiful they are in Melbourne during Summer & Autumn! There’s that old joke image of leaving excess zucchini harvest on a neighbour’s doorstep – and then running away before they realise who did it…

    One plant feeds my family of three comfortably. If I’m rash enough to put in two or more plants I end up desperately trawling the internet for something new to do with zucchini. Thank you for the new recipe idea.

    Liked by 1 person

    1. Wow! So so interesting! That is the case with figs and persimmons here. When in season, people don’t know what to do with them! They’re literally EVERYWHERE but in NZ, both are super expensive and pretty tasteless. Wish I could have some of your zucchinis and you some of my figs! <3

      Liked by 1 person

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