Athletic-Minded Traveler

We searched, tested and tweaked.  This recipe is a winner! We've made it twice, and it's a crowd pleaser.

What's to like? Look at the ingredients -- you won't find a recipe with more zucchini.  We doubled the amount called for in every other recipe we viewed. And we cut down on the oil. The extra green means a very moist bread. Last, rather than "shredding", we "pulverized" our squash via a small electric chopper. (We have a Black & Decker and it's only $22 on Amazon.)

And just take a look at the zucchini that we nabbed from our garden! We needed a bread that packed in the zucchini!

Zucchini Banana Bread (2 Loaves)

* Pay attention to notes :)

Ingredients

• 1 cup white flour
• 1 cup wheat flour
• 1 cup rolled oats (We use TJs 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 ground nutmeg
• 1 teaspoon salt
• 2 eggs plus 1/2 Egg Substitute (or 4 eggs)
• ¾ Cup Splenda
• ½ cup Brown sugar (omit splenda and use 1 1/4 brown sugar only)
• 2 T Canola oil
• 1/2 cup applesauce (yogurt or baby fruit puree)
• 2 large overripe bananas, mashed (the riper, the sweeter)
• 1 teaspoon vanilla
• 4 cups pulverized zucchini

 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. 
8. Pour into 2 lightly greased loaf pans (9x5-inch). 
9. Bake for 50-60 minutes or until a knife comes out clean. 

Approximately 140 calories per serving (or less)

This recipe is part of our "Everything Food" Blog category. Get more athletic-minded food posts here!