Community Pick
Healthy Low-Fat Banana Zucchini Bread
photo by Dessert Rose
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
2 Loaves
- Serves:
- 24
ingredients
- 1 cup white flour
- 1 cup wheat flour
- 1 cup rolled oats (Quaker Old Fashioned Oats)
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon freshly ground nutmeg
- 1 teaspoon salt
- 4 eggs (or Egg Beaters to cut some calories)
- 1 1⁄4 cups white sugar
- 1⁄4 cup oil
- 1⁄2 cup applesauce
- 2 medium overripe bananas, mashed (the riper, the sweeter)
- 1 teaspoon vanilla
- 2 cups shredded zucchini
- 1 cup raisins (or dates or walnuts)
directions
- Preheat oven to 350 degrees.
- Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
- In a separate bowl, beat the eggs.
- Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well.
- Add the vanilla.
- Combine the wet and dry mixtures. Stir until just combined.
- Fold in the zucchini and raisins.
- Pour into 2 lightly greased loaf pans (9x5-inch).
- Bake for 45-50 minutes or until a knife comes out clean.
Reviews
-
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.
-
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!
-
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!
-
I made this recipe into one (shorter) loaf and 12 muffins and they turned out great. I cooked the muffins for 20 minutes and the loaf for about 35. I made a few tweaks based on what I had on hand and to make it a bit healthier. I used 1 1/2 cups whole wheat flour and 1/2 cup white, subbed out the oil and applesauce for 1 cup of regular plain yogurt (didn't have Greek but regular did the trick!), only used cinnamon of the three spices and added a dash of extra vanilla, cut the sugar to 1/2 cup, and added chocolate chips and frozen blueberries to make up some sweetness :) I used 3 1/2 bananas instead as I had extra on hand that needed to be used. I didn't add raisins but did use walnuts. Turned out really moist and delicious, would definitely make this way again!
-
The first time I made this, I made it exactly as written. The second time I made it, I followed the suggestions of another review. I used ALL whole wheat flour, and used 1 cup of plain Greek no fat yogurt in place of the oil and applesauce. Plus I used 3 bananas, extra vanilla, extra cinnamon, and 3 whole eggs and 1 egg white. I used 1 cup of sugar and put vanilla almond cereal crumbled up on top. Due to personal preference, I omitted the raisins, nuts, and the other 2 spices besides the cinnamon. Both versions were good so I'll probably make it again doing it the second way which was even more healthy.
see 45 more reviews
Tweaks
-
I used 1 1/2 cups whole wheat flour and 1/2 cup white, subbed out the oil and applesauce for 1 cup of regular plain yogurt (didn't have Greek but regular did the trick!), only used cinnamon of the three spices and added a dash of extra vanilla, cut the sugar to 1/2 cup, and added chocolate chips and frozen blueberries to make up some sweetness :) I didn't add raisins but did use walnuts.
-
So yummy! The changes I made were purely due to lack of certain ingredients, but they (I made cupcakes instead of loaves) turned out delicious! I used all unbleached white flour, subbed one cup of pumpkin purée for one zucchini, used 3/4 cup coconut oil and no applesauce, and subbed 2t of pumpkin pie spice for all the spices. I also added a cup of chopped medjool dates that had been soaking in cold water for awhile. Made 12 regular sized muffins and 15 mini muffins. Delicious!
-
The first time I made this, I made it exactly as written. The second time I made it, I followed the suggestions of another review. I used ALL whole wheat flour, and used 1 cup of plain Greek no fat yogurt in place of the oil and applesauce. Plus I used 3 bananas, extra vanilla, extra cinnamon, and 3 whole eggs and 1 egg white. I used 1 cup of sugar and put vanilla almond cereal crumbled up on top. Due to personal preference, I omitted the raisins, nuts, and the other 2 spices besides the cinnamon. Both versions were good so I'll probably make it again doing it the second way which was even more healthy.
-
This bread is excellent. I wanted something I could use to sneak some nutrition down my 2 year old grandson. I changed it a little bit, cut down sugar to 1 cup, substituted 1 C. of plain greek yogurt for the oil and applesauce, and only used 1 banana. It's so delicious! I doubled the batch to freeze some to send home with my daughter! Can't go wrong with this!
see 6 more tweaks
RECIPE SUBMITTED BY
College student who loves to cook- focuses on healthy recipes and making high-fat foods low-fat.