Whole-Grain Zucchini Banana Bread

This is adapted from a recipe I found in a pregnancy book. It is WONDERFUL! It's good hot, cold or room temperature. It's good plain or with butter. The original recipe doesn't use any sugar but I didn't think I'd like it without it.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 2  medium bananas, peeled and mashed
• 2  high-omega eggs
• 3⁄4 cup sugar
• 1  teaspoon vanilla extract
• 1⁄2 cup canola oil or 1⁄2 cup olive oil
• 1 1⁄2-2  cups zucchini, peeled and grated
• 3⁄4 cup whole wheat flour
• 1⁄2 cup  oat bran
• 1⁄2 cup ground flax seeds (I used blueberry ground flax from Trader Joe's)
• 3⁄4 cup  pecan chips
• 1⁄2 cup raisins
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon cinnamon

Directions

1. Preheat oven to 350°F.
2. Prepare loaf pan or muffin tins with cooking spray.
3. In a large bowl, beat together bananas, eggs, sugar, vanilla and oil.
4. Stir in grated zucchini.
5. In a separate bowl combine the remaining ingredients.
6. Stir flour mixture into banana mixture.
7. Pour into prepared loaf pan or muffin tins.
8. Bake approximately 45 minutes for loaf pan and 25 minutes for muffins until a toothpick tests clean.