Step 1

Preheat your oven to 350F.

Step 2

In a small bowl, whisk together the dry ingredients and set aside.

Step 3

Whisk together the flax meal and water to make a flax egg. Let this sit for five minutes or until it's gel-like.

Step 4

Using a grater or microplane, grate the zucchini until fine. Squeeze all the excess water out with a towel until the zucchini is relatively dry. If you can, weigh your zucchini after it is drained! It should be about 75 grams.

Step 5

On a cutting board, mash the banana and zucchini together until smooth and combined.

Step 6

In a large bowl, combine the flax egg, zucchini-banana mix, almond butter and maple syrup. Whisk to combine.

Step 7

Gradually add in the dry ingredients to the wet and fold until the batter is combined and no dry flour remains.

Step 8

In a parchment lined 8x4' baking tin, pour in the batter.

Step 9

Bake at 350F for 45-50 minutes or until a toothpick comes out clean.

Step 10

Let the loaf cool for 20-30 minutes before slicing and serving.