Whole Wheat Zucchini Bread (in a Blender!)

Preheat oven to 325ºF and coat a bread loaf pan with coconut oil.

In a blender, toss whole wheat flour, 1/4 cup rolled oats, milk, honey, eggs, coconut oil, almond extract (if using), cinnamon, salt, baking powder, and baking soda. Blend on high until smooth. Stir in remaining 1/4 cup rolled oats and grated zucchini.

Pour batter into bread loaf pan and bake for 38–40 minutes, or until top is golden brown and an inserted toothpick comes out clean.

Let cool slightly, and then slice. Serve immediately and store leftovers in an airtight container in the fridge for up to 1 week. Enjoy!