Ingredients

The following ingredients have 7 Servings
  • 2 1/4 cups rolled oats
  • 2 cups sliced very ripe bananas ((from about 2 medium bananas))
  • 1 cup grated zucchini, squeezed very dry
  • 1/2 cup shredded unsweetened coconut
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/4 cup melted and cooled unsalted butter (( OR plain yogurt))
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup dark chocolate chips

Instruction

  • 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.