Zucchini Yogurt Cake

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 1/4 cups brown sugar
1/4 cup honey
3/4 cup vegetable oil
1/2 cup plain yogurt
1 1/2 to 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 degrees F for 50-60 minutes.

Sprinkle with confectioners' sugar or frost with cream cheese frosting.

NOTE: Also works with carrots.