2cupssliced very ripe bananas(from about 2 medium bananas)
1cupgrated zucchini, squeezed very dry
1/2cupshredded unsweetened coconut
1/4cupmelted and cooled unsalted butter( OR plain yogurt)
1/3cupdark chocolate chips
Preheat the oven to 350 F. Coat an 8×8-inch baking dish with nonstick spray.
Grind the oats in a food processor for about 30 seconds, or until they resemble a coarse flour.
Add the rest of the ingredients except the chocolate chips and process for about 1 minute, stopping to scrape down the sides of the processor as needed, until the batter is smooth.
Pour into prepared pan, smoothing with a spatula and sprinkle the chocolate chips on top or stir in gently. Bake for 28-30 minutes, or until the edges are golden and a cake tester inserted into the center comes out clean. Let cool in the pan before slicing.
Serve chilled, at room temperature, or slightly warm.
Store in an airtight container in the fridge or in a zip top freezer bag in the freezer with as much air removed as possible for up to 3 months.
Be sure to dry the shredded zucchini thoroughly on the towel.
Insert a cake tester into the center of the bread at the end of testing to check for doneness—it should come out almost entirely dry. Let the bread cool in the pan before slicing (if you can!).
Use very ripe bananas for the best flavor and natural sweetness.
This bread is also good served plain or with cream cheese or nut butter on top. We like this very slightly warmed or chilled straight out of the fridge, so taste it both ways and see what you and the kids like.
I like to cut into cubes when serving to younger kids so it's easy to chew.
You can omit the shredded coconut and use additional oats as needed.
Dairy-free: Use melted coconut oil or peanut butter in place of the butter or yogurt.
Gluten-free: Use certified gluten-free rolled oats.