Zucchini & Banana Cake with Citrus Cashew Icing
  • 2½ cups organic oats
  • 5 very ripe bananas
  • 1 large grated zucchini (about half a cup)
  • ½ cup + 2 tablespoons apple sauce *(see notes)
  • 1 tablespoon orange zest
  • 2 tablespoons melted coconut oil (I use Nakula organic)
  • ⅓ cup organic maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla powder
  • 1 handful rasins
  • ½ teaspoon baking powder
  • 1 handful chopped nuts (I used raw almonds)
  • Citrus Cashew Frosting//
  • ½ cup cashews soaked 3-4 hours
  • 2 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • ½ lemon juiced
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla powder
  1. Pre heat oven to 180*
  2. Mash the bananas in a mixing bowl, add in maple syrup, zucchini (when grated, make sure you squeeze out the water with your hands), orange zest, coconut oil, cinnamon, baking powder, vanilla, raisins, nuts and stir well.
  3. Place oats in a blender and blend into flour, add into the bowl with wet ingredients, add in apple sauce and stir until combined.
  4. Line your cake tin or bread tin with baking paper and place in oven for 50 mins.
  5. When it's done, take out and leave in tin for half an hour.
  6. Meanwhile, add all icing ingredients in the blender and blend until creamy and cover the top of the cake with icing!
Recipe by Life of Goodness at https://www.lifeofgoodness.com.au/zucchini-banana-bread-with-citrus-cashew-icing/