Healthy Blender Zucchini Bread

After trying so many gluten free and dairy free breads from the store shelves, I have realized that they are not for me. I find them quite dense and sometimes taste like cardboard. I was on a mission to create a bread loaf that I could enjoy at any time of the day. Also... I snuck in some zucchini, which is great for the kiddos :)

Yield: Small pan or 6 muffins
You will need:
- 2 1/2 Cups of Oats
-1/2 teaspoon Cinnamon 
-1 1/2 Bananas
-1 small grated Zucchini (worked out to be about 1 Cup)
-1/3 Cup Cashew Milk (or any milk of choice)
-1/3 Cup Coconut Sugar
-1 teaspoon Baking Soda
-1 1/2 tablespoon Apple Cider Vinegar (or any choice of vinegar)
-1/3 Cup raisins
-1/3 Cup vegan Chocolate Chips

Directions:
1. Preheat oven to 350 F
2. Blend the oats to make a flour
3. Add all the other ingredients except for the raisins and blend 
4. Pour into parchment lined pan or muffin cups
5. Add raisins and chips and swirl in with a fork
6. Bake for about 30-35 minutes. Turn off the oven and keep it in the oven for another 10 minutes to become denser like bread

*Use any add-ins of choice instead of or with the raisins (like chocolate chips, walnuts, cranberries, etc.)
*If making muffins, you may need a shorter baking time
*Decorate the top of the loaf with banana slices for something pretty
*This bread is not very sweet. Feel free to add more sweetener for a sweeter taste 

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