Zucchini Banana Bread Pudding - added sugar free!

September 23, 2019


Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt


  • 1/2 cups rolled oats
  • 1 ½ cups almonds
  • 1 1/2 cup overripe banana and peaches
  • 1 cup finely grated zucchini
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 tbsp apple cider vinegar
  • ½ tbsp coconut oil


  1. Blend together the oats and almonds so that they resemble the consistency of a chunky flour and then transfer to a mixing bowl.
  2. Blend together the banana and peaches until fully combined and add those to the mixing bowl with the oats and almonds.
  3. Add all other ingredients to the bowl and mix to combine. The mixture will be quite wet.
  4. Spread coconut oil on the bottom and sides of the loaf pan and then pour in the batter. Bake on 400F for about 60 minutes, or until the outside is fully cooked and the inside is still slightly wet.
  5. Remove from the oven and let cool before enjoying.
  6. Store in an airtight glass container in the refrigerator.

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