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Home » PUMPKIN BANANA ZUCCHINI LOAF

PUMPKIN BANANA ZUCCHINI LOAF

December 18, 2017 by sugarlovespices Leave a Comment

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PUMPKIN BANANA ZUCCHINI LOAF

Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Serves: 12 slices

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.

Ingredients

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)

Instructions

View the full recipe at sugarlovespices →

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Filed Under: Breakfast, Desserts, Kid-Friendly, Snacks Tagged With: "breakfast, #dessert, banana, candied ginger, loaf cake, organic, pecans, pumpkin puree, wholesome, zucchini

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