Banana Zucchini Bread

April 22, 2019
65 minutes
Serves 32
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 2 each medium bananas, mashed well
  • 3 cups whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 1/2 cups shredded unpeeled zucchini
  • 1/2 cup finely chopped walnuts (optional)

Preheat oven to 350°. Grease 2 (9″x5″) loaf pans. Set aside.

In a small bowl, beat eggs. Blend in sugar and oil. Then add bananas and applesauce and mix well until desired thickness.

Combine flour, baking powder, baking soda and cinnamon until mixed well. Stir into egg mixture with a wooden spoon. Stir in zucchini just until combined. Add walnuts, if desired.

Pour into prepared pans. Bake until a toothpick comes out clean, about 50 minutes.

Cool for at least 10 minutes. Remove from pans to wire racks to cool completely. 

Nutrition information per slice, includes walnuts  (16 slices per loaf): 163 calories; 6g fat (1g saturated); 90mg sodium; 26gm carbohydrate; 3g dietary fiber; 11g sugars (9g added sugar); 3g protein.