Pumpkin Banana Zucchini Loaf

By

This “everything-but-the-kitchen-sink” loaf is super-moist and delicious, yet not overly sweet.

View complete recipe

Ingredients

  • Dry Ingredients
  • 1 cup each whole wheat flour and all-purpose flour
  • 1/4 cup ground flaxseeds
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • Wet Ingredients
  • 1 cup mashed RIPE bananas
  • 1 cup canned pure pumpkin
  • 1 cup grated packed zucchini (unpeeled; see tip below)
  • 1/2 cup plain Greek yogurt
  • 1/2 cup brown sugar (not packed)
  • 1/4 cup good-quality vegetable oil
  • 1 egg
  • 1 cup chopped walnuts (see tip below)

Preparation

Step 1

Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan lightly with cooking spray and set aside.

Combine all dry ingredients in a medium bowl. Mix well.

In a large bowl, whisk together wet ingredients until well blended. Add dry ingredients and mix using a wooden spoon just until dry ingredients are moistened. Fold in walnuts.

Spoon batter evenly into prepared pan. Bake on middle oven rack for 50 to 60 minutes, or until a wooden skewer inserted in centre of loaf comes out clean. Cool in pan on wire rack. Tastes great served warm or cold. Wrap leftovers well with plastic wrap and store in the refrigerator for up to 5 days. May be frozen.

Recipe Tips: For a sweeter loaf, use ½ cup walnuts and ½ cup dark chocolate chips. You can replace the grated zucchini with grated carrots for a flavour variation. Make sure your bananas are ripe, with brown spots, for this recipe! Do not use an 8 x 4-inch loaf pan…it’s too small and the loaf won’t cook properly.

Makes 1 large loaf, 12 servings
Per serving: 254 calories, 12 g total fat (1 g saturated fat), 7 g protein, 31 g carbohydrate (9 g sugar), 4.3 g fiber, 19 mg cholesterol, 230 mg sodium
*Most of the fat in this recipe comes from healthy, brain-boosting walnuts!

View complete recipe