The best, low-cal, low-fat, healthy, super YUMMY Zucchini Banana Bread
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 :)
- 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
- Preheat oven to 350 degrees.
- Whisk together white flour, wheat flour, oats, baking
powder, baking soda, cinnamon, allspice, nutmeg, and salt.
- In a separate bowl, beat the eggs.
- Add the sugar, oil, applesauce, and mashed bananas to the
eggs; mix well.
- Add the vanilla.
- Combine the wet and dry mixtures. Stir until just combined.
- Fold in the zucchini.
- Pour into 2 lightly greased loaf pans (9x5-inch).
- 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!