Banana Zucchini Bread

193 calories per serving

10 servings

Dessert

Vegetarian

1.5 cup Zucchini, grated

1 cup Ripe Banana, mashed (about 2-3 bananas)

1/2 cup Pumpkin puree (NOT pumpkin pie filling)

2 Eggs

1/3 cup Buttermilk

1/4 cup Brown sugar, loosely packed

1/4 cup Honey

1/2 + 1/4 tsp Salt

1 tsp Baking Powder

1 tsp Baking Soda

1.25 cup AP Flour

1 cup Oats, ground into flour

1/2 tsp Cinnamon

1/4 tsp Nutmeg

**optional: nuts**

Preheat oven to 350*F/176*C. Line 9x5 baking loaf pan with parchment. Coat with nonstick cooking spray if you have it, but it's not necessary.
Put grated zucchini in a bowl and toss with 1/4 tsp salt and set aside.
In a large bowl, mix dry ingrdients: flour, oat flour, baking soda, baking powder, 1/2 tsp salt, cinnamon and nutmeg.
In a medium bowl, mix egg, brown sugar and honey with a whisk.
Add buttermilk and combine.
Add eggs one at a time and mix well.
Add banana, pumpkin and vanilla.
Go back to the zucchini. Put the grated zucchini in a kitchen towel (I use a handkerchief) and squeeze out all the liquid. Really squeeze it well. The extra moisture is not needed in this recipe.
Using a spatula or wooden spoon, add wet banana mixture into the flour mix. Use folding motion to incorporate it halfway. You will still see unmixed flour.
Add the zucchini and finish mixing until the flour is just combined. **Do not overmix**
Bake for 60 minutes. It is done when a toothpick inserted in the center comes out clean. You may need an additional 5-10 minutes of bake time, depending on the dimensions of your loaf pan.

**I highly recommend using a metal loaf pan. Silicone and glass pans do not conduct heat in the same way and may produce different results**

Buttermilk: Whey, yogurt, milk + lemon juice
Pumpkin: use extra banana