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Lighter Zucchini Banana Bread

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Ingredients

Adjust Servings:
4 eggs
1 1/2 cups sugar
1/4 cup oil
1/2 cup unsweetened applesauce
1 cup mashed banana
1 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped nuts optional

Nutritional information

148
Calories
29 g
Calories From Fat
3.3 g
Total Fat
0.6 g
Saturated Fat
35.2 mg
Cholesterol
211.5mg
Sodium
27 g
Carbs
0.8 g
Dietary Fiber
13.6 g
Sugars
2.9 g
Protein
64g
Serving Size (g)
24
Serving Size

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Lighter Zucchini Banana Bread

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    Cuisine:

    Wonderfully moist and tasty bread. I substituted half of the flour with oat flour (blend oatmeal in blender or food processor until fine), and used coconut sugar instead of white sugar. Made 8 mini loaves as there are only two in our household and I will freeze some loaves for later. I will probably use 7 mini loaf pans next time to have fuller loaves. Excellent recipe for using up zucchini and overripe bananas. Thank you!

    • 90 min
    • Serves 24
    • Easy

    Ingredients

    Directions

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    Lighter Zucchini Banana Bread,This is a moist flavorful bread that combines the great taste and healthy benefits of zucchini and bananas. I received this recipe from my aunt Ann. This makes 2 loaves,Wonderfully moist and tasty bread. I substituted half of the flour with oat flour (blend oatmeal in blender or food processor until fine), and used coconut sugar instead of white sugar. Made 8 mini loaves as there are only two in our household and I will freeze some loaves for later. I will probably use 7 mini loaf pans next time to have fuller loaves. Excellent recipe for using up zucchini and overripe bananas. Thank you!,I LOVE this recipe. I don’t know how anyone can say it’s “flat and bland”! I cut extra sugar out of recipes as much as possible and also almost always substitute whole-meal flour in all baking to decrease sugar/calories/carbs and bump up the whole-grain/fiber content. So, used half sugar and half Zylitol instead of all sugar (and I decided that I can probably cut the total down to a half-cup (instead of 3/4 c.) for 1 loaf. I also eliminated the vanilla. I love that this recipe has so little oil. My “tried & true” banana bread recipe uses a full stick of butter for one loaf! I also love that this turned out so moist; I didn’t have to play the game of slightly undercooking it, which always left the top of the mid-section mushy (with my old recipe). And I found this to be wonderfully flavorful. THANKS for the new, improved, and healthier banana bread recipe for my book!


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    Steps

    1
    Done

    Beat Eggs.

    2
    Done

    Add Sugar, Oil, Applesauce and Bananas.

    3
    Done

    Mix Well.

    4
    Done

    Add Vanilla.

    5
    Done

    in Separate Bowl, Combine Flour, Baking Powder, Baking Soda, Cinnamon and Salt.

    6
    Done

    Stir Into Wet Mixture Just Until Moistened.

    7
    Done

    Add Zucchini and Nuts.

    8
    Done

    Pour Into 2 Greased 9x5 Inch Loaf Pans.

    9
    Done

    Bake at 350 For 50 Minutes or Until Toothpick Inserted in Center Comes Out Clean.

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    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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