Zucchini-Pumpkin-Banna Bread

 

Phew! How is that for a title?

Yesterday, after teaching Body Pump, my friend Mindy and I went for a run in Mueller Park Canyon. The leaves are truly beautiful and perfect shades of orange and red.

It was an easy run due to the stop and go going up because we weren’t the only ones with the idea to hike, run or bike the canyon yesterday.

We enjoyed the time up there and had a great time running and chatting about everything.

When I got home I was in the mood for some fall baking!

I have a ton of bananas that were on their last peel and needed to be used ASAP!

What is better then banana bread?

          Add a Zuchinini that has been sitting on your counter for a week..

          Then some pumpkin just because it’s the first day of fall.

          Don’t forget chocolate chips just because it’s the weekend.

BOOM.

 

Ingredients:

• 1/2 C. All purpose flour
• 1 1/2 C. Whole wheat flour (I used Bobs Mill)
• 2 tsp. Baking powder
• 1 tsp. baking soda
• 2 tsp of cinnamon
• 1 tsp of pumpkin spice
• 1 1/2 bananas (mashed)
• 1 C. Organic Pureed Pumpkin
• 1 Zucchini (grated)
• 1/2 C. Plain Greek Yogurt (I used Chobani plain 0%)
• 2 T. Almond Milk
• 1/4 C. Raw Honey
• 1 egg
• 1/4 C. Extra Virgin Coconut Oil (melted)
• 1/2 C. Carob Chips-Optional

Directions:

Preheat oven to 350 F. Spread coconut oil with paper towel in two 9x5 loaf pan (or pam/non-stick spray).

In a medium bowl add flours, baking soda, baking powder, cinnamon, pumpkin spice, and salt.-Mix well.

In a larger bowl add banana, pumpkin, zucchini, yogurt, milk, honey, coconut oil, and egg. –Mix well.

Combine flour bowl to the large bowl until well combined.

Fold in Carob Chips.

Pour batter into loaf pans and bake for 50-55 minutes.

Use toothpick to check and make sure the center of the loaf comes out clean and ready!

Let cool in pan for about 10-15.

ENJOY!

Question of the Day:

What is your favorite fall recipe? Feel free to link your recipe in the comments!