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"
photo by superblondieno2 photo by superblondieno2
photo by superblondieno2
photo by justcallmetoni photo by justcallmetoni
Ready In:
1hr 10mins




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

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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!
  2. Barbara B.
    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!
  3. slccmr
    Followed the recipe exactly, but it did not taste good. Sorta flat and bland. Disappointed.
  4. carwashgirl
    Wonderful!! Very tasty! I made this at the spur of the moment because I had some very overripe bananas. I used 1 1/2 cups of regular flour and 1 1/2 cups of whole wheat flour. My husband and I just had a warm piece of the bread and we both thought it was fabulous. It's definately going into my cookbook!
  5. 55tbird
    Very moist and flavorful. My bananas were very ripe, so mine had a real banana flavor.........really good! Will make again for sure.


  1. Crazy Canuck Cook
    This bread was pretty good! I made a few substitutions based on what I needed to use up. I used sweetened applesause to I reduced the sugar by 1/2 cup and replaced it with 1/2 cup of skim milk powder. I also replaced a cup of flour with oat flour. Those changes may have contributed to the slightly dry texture. Next time I will try adding more banana as that might increase the moisture and flavour. I liked how healthy the bread was and the flavours worked well, so I will try it again! Made 1 large loaf and 2 mini loaves.
  2. carole in orlando
    Excellent! I used all Splenda instead of sugar. I used half wholewheat pastry flour and half all-purpose flour to add fiber and cut the sugar. I now have two lovely loaves of bread that smell and taste so-o-o good. Thanks, Carole in Orlando


<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
View Full Profile

Find More Recipes