Banana Zucchini Loaf
150g sorghum, wholewheat or spelt flour
2 very ripe bananas
3 organic eggs
1 zucchini, grated (squeeze as much liquid out as you can)
75ml of maple syrup (*optional)
1 teaspoon baking soda
Pinch of salt
Preheat oven to 180 degrees Celsius.
Puree the banana and eggs together in a food processor until smooth.
Add flour, baking sodas and maple syrup and blitz again for a few seconds.
Fold in the grated zucchini.
Pour into a lined loaf tin or into individual muffin moulds lined with baking paper, muffin papers or greased well.
If using a loaf tin, cook for about 35 minutes and for muffins cook for about 15 minutes or until golden brown on top and a skewer comes out clean.
Makes 12 muffins or 1 loaf.