Banana Zucchini Sweet Potato Loaf

Spicin' and Dicin'
Flavoring your world - one spice blend at a time.

Substitute walnuts for pecans in the recipe or leave nuts out completely. Delicious for breakfast, dessert, or just an afternoon snack.

INGREDIENTS

2 cups all-purpose flour
2 ripe bananas
1 cup zucchini, finely shredded (about 1 large zucchini)
1 cup sugar
1/2 cup sweet potato, finely shredded (about 1/2 potato)
1/2 cup chopped pecans
1/2 cup vegetable oil
1/4 cup pineapple preserves
3 eggs
1 Tbsp chia seeds
1 Tbsp brown sugar
1 Tbsp Vanilla Sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
cooking spray or butter for pan

PREPARATION

1) Preheat oven to 350 degrees F. Lightly grease loaf pan with butter or cooking spray. Set aside.

2) Mash bananas in a large mixing bowl. Add eggs, 1cup sugar, zucchini, sweet potato, chia seeds, vanilla extract, oil, and chopped pecans. Whisk with fork or stand mixer until combined.

3) In a separate bowl, combine flour, baking soda, baking powder, and salt. Slowly incorporate into wet ingredients.

4) Pour batter into loaf pan. Combine brown sugar and Vanilla Sugar and sprinkle evenly on top of batter. Bake for 60 mins. Insert a knife into the center to test doneness. Bake for another 10 mins if needed. Knife will come out clean when done.

5) Remove from pan and let cook on cookie sheet for 10mins. Slice and serve with butter or maple syrup!