Zucchini & Banana Bundt Cake

I recently have become a huge fan of the Pioneer Woman, thanks to my friends who introduced me in their own blogs. Well, PW just launched a new site called Tasty Kitchen, a community website where users can search/browse all kinds of recipes, upload their favorite recipes to share, and rate ones they try out themselves. I love it! Last night I spent 30+ minutes browsing - drooling over recipes - and adding ones I wanted to give a try to my "recipe box". Since today I have the day off, I decided to jump right in this morning and put to use the beautiful zucchini sitting on my counter. I tried out this Zucchini & Banana Bundt Cake, with a few modifications to make it healthier. Usually when first trying out a recipe I follow the instructions to the T... but I was feeling it this morning and went for it. It came out really well, very moist and tasty - husband approved! The original recipe is by bakeaholic and can be found here.

Here are some pictures I took of mine... I had some trouble getting it out of the well greased and floured, non-stick bundt pan *rolling eyes*, so I'm grateful that it looks as good as it does! My modifications are listed at the bottom of the post.

So yummy!

Here's a list of the substitutions/modifications I made to make the recipe mostly "clean":

• 1 cup vegetable oil = 3/4 cup apple sauce, 1/4 cup vegetable oil
• 1 1/2 cups sugar = 1 cup organic sucanat, 1/2 cup organic sugar
• 2 cups all-purpose flour = 1 1/2 cups whole wheat pastry flour, 1/2 cup all-purpose flour
• I added 1/2 tsp vanilla extract, and 1/2 tsp cinnamon