Community Pick

Healthy Low-Fat Banana Zucchini Bread

“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!”
READY IN:
1hr 10mins
SERVES:
24
YIELD:
2 Loaves
UNITS:
US

Ingredients Nutrition

Directions

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

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