Zucchini Yogurt Cake

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
11/4 cups of brown sugar
1/4 cup honey
3/4 cup oil
1/2 cup plain yogurt
11/2-2 cups shredded, unpeeled zucchini
1/2 cup finely diced bananas

Sift the dry ingredients. Beat the eggs until light. Gradually beat in the
sugar and honey, until light and fluffy. Slowly, beat in the oil. Stir in
the flour mixture with the yogurt alternately. Gently, stir in the
zucchini and banana. Pour into a greased tube pan or bundt pan. Bake at
350 for 50-60 minutes. Sprinkle with powdered sugar or frost with a cream
cheese frosting.

NOTE: Also works with carrots.



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