Lighter Zucchini Banana Bread

READY IN: 1hr 10mins
Recipe by Chris from Kansas

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

Top Review by Minnesotan Overseas

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, I 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!

Ingredients Nutrition

Directions

  1. Beat eggs.
  2. Add sugar, oil, applesauce and bananas.
  3. Mix well.
  4. Add vanilla.
  5. In separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
  6. Stir into wet mixture just until moistened.
  7. Add zucchini and nuts.
  8. Pour into 2 greased 9X5 inch loaf pans.
  9. Bake at 350 for 50 minutes or until toothpick inserted in center comes out clean.

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