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Blueberry Zucchini Banana Bread

A great breakfast or snack recipe to get your kids to eat zucchini!! Naturally sweetened by ripe bananas and pure maple syrup, this bread uses yogurt to make it moist and whole wheat pastry flour for fiber and vitamins. The added blueberries add such a deliciously sweet flavor that's a must try in your banana bread!

 3 ripe bananas, mashed
 1 medium zucchini, grated and water drained (we use a cheese cloth to squeeze out all the retained water)
 1 ¾ cups whole wheat pastry flour
 2 eggs
 ¾ cup yogurt of choice (Greek if dairy/coconut if non-dairy)
 ½ cup blueberries/chocolate chips/other add-in
 ⅓ cup maple syrup
 ¼ cup liquid coconut oil
 2 tsp vanilla extract
 1 ½ tsp cinnamon
 1 tsp baking soda
 ½ tsp nutmeg
 ½ tsp salt
 Coconut sugar to sprinkle on top
1

Preheat oven to 325F and grease a loaf pan.

2

In a large bowl, whisk all the ingredients together except for the baking soda and flour.

3

Use a mixing spoon to add in the baking soda and flour until just combined (they key is to never over mix the flour or it'll dry out your bread). Gently fold in the blueberries/chocolate chips.

4

Pour batter into the greased loaf pan and sprinkle coconut sugar on top. Bake for 60-65 minutes, or until a toothpick comes out clean. Enjoy!