I'm popping in to share a variation on my favorite Banana Snack Cake since I'm sure I'm not the only one with too much zucchini. This is a mash-up of Zucchini Bread and Banana Bread and it's so moist and yummy that we've been eating it for almost every meal of the day.
Start with the original recipe and make these adjustments:
- Decrease bananas to 2
- Add 1 cup grated, packed, and very dry zucchini (squeeze it dry, then let sit on a clean dish towel for about 5 minutes)
- Add 1/4 cup ground flaxseed (or 1/4 cup additional oats)
- Sprinkle dark chocolate chips on top (optional; raisins would also work)
- Bake for 30-32 minutes.
You can also use plain yogurt instead of the nut butter if you prefer and increase the maple syrup to up to 1/4 cup if you'd like yours to be a little sweeter.