Lighter Zucchini Banana Bread
photo by superblondieno2
- Ready In:
- 1hr 10mins
- 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)
- 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
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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!
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!
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!
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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.
RECIPE SUBMITTED BY
<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>