3 tbsp ground flax seeds
1/4 cup warm water
1 cup of maple syrup
1/4 cup of coconut oil
1 tsp vanilla
2 very ripe bananas, mashed
1 to 1½ cup of grated zucchini (1 large one)
1.5 cup of white rice flour
1.5 cup of garbanzo bean flour
1/2 tbsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt

Optional: 1/2 cup of crushed raw walnuts

Pre-heat oven to 350 degrees F. Grease loaf pan with coconut oil.

Mix together flax seeds and warm water. Wait until it forms the consistency of an egg. In large bowl, combine “flax egg,” syrup, coconut oil and vanilla; beat well. Stir in grated zucchini and mashed bananas.

In a separate bowl, mix dry ingredients. Add dry mixture to wet and stir just until dry ingredients are moistened and everything is incorporated evenly. If adding walnuts, fold them in now. Pour batter into prepared pan.

Bake at 350 for 45-50 minutes or until knife inserted in center of loaf comes out clean. Let cool a few minutes before slicing. Enjoy!