July 19, 2020 2 min read

A recipe that uses lots of healthy ingredients and tastes really good! This is from another of my go to cookbooks Yum and Yummier. I like that her recipes make you feel better about what you're baking. They use healthy alternatives but nothing really crazy so they are easy to make. Making a loaf to me me is an easier muffin - you mix your batter, pour into your pan and you're done. The baking time is longer - yes, but you don't have to watch as closely - meaning you can leave the kitchen and do some other things while the fragrance of the baking loaf is filling your house. This is a really nice loaf - great taste and texture and not too sweet!
Pumpkin Banana Zucchini Loaf
Whisk together
1 c. whole wheat flour
1 c. flour
1/4 c. flax meal
2 tsp. b. powder
1 tsp. b. soda
1 tsp. cinnamon
1/2 tsp. sea salt
In a large bowl, mix together
1 c . mashed, ripe bananas (the riper the better)
1 c. pumpkin (pure pumpkin no pie filling)
1 c. grated zucchini (pat dry with paper towel before adding)
1/2. c. plain yogurt (2% greek)
1/2 c. b. sugar
1/4 c. vegetable oil
1 egg
Add the dry ingredients to the wet, mixing with a wooden spoon until the dry ingredients are moistened - don't overmix.
Fold in
3/4 c. dark chocolate chips
3/4 chopped pecan.
(the chocolate chips are optional - just increase the nuts to 1 c. if you choose not to use the chocolate chips)
Pour into a parchment lined loaf pan (9x5 works best) and bake at 350 for about 50-60 minutes depending on the size of your loaf pan.

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