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    You are in: Home / Recipes / Healthy Low-Fat Banana Zucchini Bread Recipe
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    Healthy Low-Fat Banana Zucchini Bread

    Healthy Low-Fat Banana Zucchini Bread. Photo by Chef #1023761

    1/3 Photos of Healthy Low-Fat Banana Zucchini Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Keeferop's Note:

    This bread is a combination of zucchini and banana bread, and it is a wonderful way to use up old bananas and dip into that summer harvest of zucchini. The bread tastes more like banana bread than zucchini bread, but it has the added nutritional benefits of vegetables. This bread is lower in fat that the standard banana/zucchini bread because applesauce replaces some of the oil in the recipe. Still using some oil, however, will prevent the bread from getting rubbery. Experiment by using pumpkin instead of bananas during the autumn months or by adding walnuts and dates! This recipe makes 2 loaves. Enjoy!

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    Serves: 24



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
    3. 3
      In a separate bowl, beat the eggs.
    4. 4
      Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well.
    5. 5
      Add the vanilla.
    6. 6
      Combine the wet and dry mixtures. Stir until just combined.
    7. 7
      Fold in the zucchini and raisins.
    8. 8
      Pour into 2 lightly greased loaf pans (9x5-inch).
    9. 9
      Bake for 45-50 minutes or until a knife comes out clean.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on June 18, 2010


      Used only whole wheat flour for my muffins. Substituted the oil for my latest miracle ingredient....Plain Non-Fat Greek Yogurt! 1 cup of yogurt instead of the oil/applesauce combo. Less calories, less sugar, and mega protein! I used only 1/2 cup sugar. I will try adding an extra banana and completely omitting extra sugar next time. I used cranberries so that upped the sweetness. Also added 1/2 cup ground flax seed. AND since everyone loves a crunchy topping on their muffin, but streusel is sooo not healthy.... I used Kashi GoLean Crunch on top! Just crushed it a little bit smaller. Again a little bit of extra protein :-) Baked 25 minutes, rotating pan halfway through. Made 24 muffins.

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    • on June 29, 2010


      I thought this was great even with the mods I made to make it even more healthy, so I am sure if made as written it would be fabulous! The changes I made were to use all whole wheat pastry flour, cut the sugar to 1 cup, added extra cinnamon, subbed flaxmeal + water for eggs and skipped the oil in favor of an extra banana. I actually thought it tasted more ;ike zucchini than banana bread, but either way it's very moist and yummy!

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    • on February 24, 2010


      This bread definitely does not taste low fat! It's so moist I think I will cut back on some liquid next time, maybe squeeze the liquid out of the zucchini before baking. I added about 1 1/2 cups very ripe bananas and cut the oil to 3 tbs. I love the texture from the oats! I added chocolate chips to one loaf. One thing was, the top was getting very dark before the center was cooked so I covered it with foil for the last 10 minutes. Thanks!

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    Read All Reviews (48)


    Nutritional Facts for Healthy Low-Fat Banana Zucchini Bread

    Serving Size: 1 (67 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 154.9
    Calories from Fat 32
    Total Fat 3.5 g
    Saturated Fat 0.6 g
    Cholesterol 31.0 mg
    Sodium 213.7 mg
    Total Carbohydrate 28.9 g
    Dietary Fiber 1.7 g
    Sugars 15.5 g
    Protein 3.1 g

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