Step 1

Preheat the oven to 350°F (176°C), and line an 8x4 loaf pan with parchment. The paper doesn't need to cover the ends; just make sure there's enough overhang on the long sides to easily lift the loaf from the pan after baking.

Step 2

Grate the zucchini and wrap it up in a tea towel or paper towels. Squeeze over the sink to remove as much moisture as possible. Set aside.

Step 3

Mash the bananas with a fork and measure the puree; make sure you have 1 cup (8 fl oz). Add to a bowl with the remaining wet ingredients (milk, tahini, maple syrup, sugar, vanilla, vinegar), and whisk to combine.

Step 4

In a mixing bowl whisk together the oat flour, baking powder and soda, cinnamon, salt, and nutmeg. Pour wet ingredients into dry. Stir to combine, then fold in the grated zucchini. The batter should be very fluffy and moist.

Step 5

Transfer batter to the prepared pan. If desired, sprinkle nuts on top. Bake for about 55 minutes or until a tooth pick inserted in the center of the loaf comes out clean. Let the bread rest in the pan for about 15 minutes, then lift out by the parchment paper and place on a cooling rack. Cool completely before slicing.