Ingredients
The following ingredients have 10 Servings
- 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)
Instruction
- Preheat the oven to 350° F (180° C). Butter or lightly oil a 9 x 5-inch loaf pan. Set aside.
- In a medium bowl, whisk together both flours, ground flaxseeds, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk together bananas, pumpkin, zucchini, yogurt, sugar, oil, and egg until well combined.
- Add dry ingredients to wet and mix using a wooden spoon or spatula just until combined. Don't overmix. Fold in nuts.
- Spoon batter evenly into prepared loaf pan. Sprinkle the chopped candied ginger on top (optional).
- Bake for 60 minutes, or until a cake tester (or wooden pick) inserted in the center comes out clean. Remove from oven and let pan cool on a rack.
