PUMPKIN BANANA ZUCCHINI LOAF

Pumpkin Banana Zucchini Loaf, a recipe from the cookbook “Yum & Yummer” by Greta Podleski. It is a lip-smacking loaf cake, that is moist, delicious, and not overly sweet. Great at breakfast, or served with tea as an afternoon snack, or as an after-dinner treat.

1 cup white whole wheat flour
1 cup all-purpose flour
1/4 cup flax meal (ground flaxseeds)
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp sea salt
1 cup mashed ripe bananas
1 cup canned organic pumpkin puree
1 cup unpeeled zucchini, grated and pat dry
1/2 cup plain Greek yogurt or coconut yogurt (for dairy-free)
1/2 cup light brown sugar, cane sugar, or coconut sugar
1/4 cup sunflower oil or any vegetable oil, organic
1 egg, organic, free-range
1 cup pecans or walnuts, chopped
1 Tbsp candied ginger, chopped (for the topping, optional)

View the full recipe at sugarlovespices →