The best Zucchini Bread Recipe, so moist and delicious that you'll never guess it is also healthy. Quick and easy to make, this zucchini loaf is the perfect summer dessert.
Heat oven to 180 C° (350 F°) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
Optional if using apple cider vinegar. In a medium bowl or glass combine milk and apple cider vinegar. Stir with a spoon and set aside for later.
Grate the zucchini. Once grated, use a clean towel to squeeze zucchini thoroughly and remove any extra water. Set aside for later.
In a large mixing bowl beat egg together with mashed banana, maple syrup, vegetable oil, vanilla extract, cinnamon (optional), and a pinch of salt. Whisk until combined, then add the grated zucchini and stir well.
Add oat flour, almond flour, baking powder and baking soda into the wet ingredients. Gradually pour in the milk while mixing with a spatula or a hand whisk. Stir until you get a smooth batter.
Pour the batter into your prepared loaf pan. Bake in hot oven for 25 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Notes
Apple cider vinegar is optional but it produces a moister zucchini bread texture. Stirring milk and apple cider vinegar together produces a mixture that is similar to buttermilk, an ingredient which is often used for making desserts fluffier.