Healthy Zucchini Banana Bread for 12

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
2. Grate the zucchini using the fine holes of a grater; place the shreds in a clean kitchen towel and squeeze firmly to remove excess water.
3. In a large bowl, mash the bananas until smooth.
4. Whisk in the eggs, maple syrup, applesauce, and vanilla extract until the mixture is fully emulsified and pale yellow.
5. Fold in the squeezed zucchini shreds until evenly distributed.
6. Sift the flour, baking soda, salt, cinnamon, and nutmeg directly into the wet mixture.
7. Add the rolled oats and gently fold the ingredients together with a spatula just until no streaks of flour remain.
8. Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.