Zucchini Banana Bread

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  • 1 medium sized Zucchini
  • 2 medium sized ripe Bananas
  • 1/2 lemon juice
  • 2 Tbsp Apple sauce
  • 2 Tbsp Maple Syrup
  • 3 Tbsp flax seeds
  • 2 Tbsp Chia seeds
  • 1/2 Cup (70g) Oats
  • 1/2 Cup (70g) Millet
  • 1/2 Cup (70g) Buckwheat
  • 2 Tbsp Cacao Powder
  • 1 tsp Cinnamon
  • 2 Tbsp cane sugar

Cashew icing

  • 75g Cashews soaked
  • 1/2 lemon juice
  • 2 Tbsp maple syrup
  • 2 Tbsp Almond milk


  • Heat up the oven to 160ºC, cover the cashews with water in a small bowl
  • In a Cup, mix the flax and chia seeds and add 100ml of water
  • Peel the skin of the zucchini and rasp into a bowl and add all wet ingredients to it
  • Peel the Banana and cut it into small pieces, it will help mashing it in the bowl
  • Add the oats, millet and buckwheat to a food processor and mix till you have your own flour mix
  • Add the cinnamon, Cacao and sugar
  • Mix the dry to the wet ingredients
  • Put a layer of baking paper inside a longish cake tin and add the dough
  • Bake for around 60min (depends how moist you want to have the cake, with 60min it’s not completely dry)
  • After baking, add the soaked cashews (WITHOUT water) with the other ingredients to a food processor and mix until smooth
  • Spread the Icing over the cake


Have a taste of nature!