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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (64g) Recipe makes 24 servings |
||
| Calories 148 | ||
| Calories from Fat 29 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.3g | 5% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 211mg | 8% | |
| Potassium 82mg | 2% | |
| Total Carbohydrate 27.0g | 9% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 13.6g | ||
| Protein 2.9g | 5% | |
Lighter Zucchini Banana Bread
By: Chris from Kansas
Jun 28, 2004
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
SERVES 24
Ingredients
- 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)
Directions
1
Beat eggs.2
Add sugar, oil, applesauce and bananas.3
Mix well.4
Add vanilla.5
In separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.6
Stir into wet mixture just until moistened.7
Add zucchini and nuts.8
Pour into 2 greased 9X5 inch loaf pans.9
Bake at 350 for 50 minutes or until toothpick inserted in center comes out clean.
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- Course > Breads > Quick Breads
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: slccmr
On Oct 16, 2009
Followed the recipe exactly, but it did not taste good. Sorta flat and bland. Disappointed.
From: carwashgirl
On Sep 22, 2009
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!
From: carole in orlando
On Aug 20, 2005
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
From: justcallmetoni
On Aug 18, 2005
July is here and so begins the onslaught of zucchini from my boss' garden. Decided to bring a loaf of this bread to the office and three people have now asked me for the recipe. My only change was that I reduced the oil to 1/8 cup (2 tablespoons) and replaced it with additional applesauce. The resulting bread is wonderfully moist and doesn't taste "healthy" as my co-workers call it. The small amount of oil and eggs and the additional sweetness of the banana works to give this that full fat feel. Thanks.
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