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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | flour, whole wheat | 1 | cup | white wheat flour | 2 | teaspoons | baking powder | 1 | teaspoon | baking soda | 2 | teaspoons | cinnamon, ground | 1/2 | teaspoon | salt | 3 | large | eggs | 1/2 | cup, packed | brown sugar | 1/3 | cup | Splenda Brown Sugar blend | 1/4 | cup | honey | 1/2 | cup | Oil, canola and soybean | 1/4 | cup | cup whole milk 1% | 1/2 | cup (8 fl oz) | Yogurt, plain, low fat | 1 1/2 | cups, chopped | zucchini, grated with skin | 1 | cup, chopped | walnuts | 1/2 | cup, mashed | bananas | 1 | package (3.5 oz) | Banana pudding mix, instant | 1 | tablespoon | orange peel, raw, grated |
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Steps
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Sequence
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Step
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| | 1 | stir together flours, baking powder, soda, cinnamon, salt, and pudding mix and set aside | | 2 | In a large bowl beat eggs until light. Gradually beat in sugars and honey until mixture is light | | 3 | At low speed on mixer, blend in flour mixture alternately with yogurt. | | 4 | Lightly but thoroughly mix in zucchini, walnuts, banana and orange rind. | | 6 | Turn batter into greased, floured 9-10 inch fluted tunbe pan. |
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