Breakfast | Dairy Free | Healthy Treats | Snacks

Healthy Zucchini Banana Nut Bread

September 2, 2015

Zucchini Banana Nut Bread

 

So what do you get when you cross a banana with a zucchini?  A really yummy and healthy sweet bread! Here is my last zucchini recipe for zucchini week!  A yummy muffin sweet bread that has no white flour, oil, butter, or sugar.  So grab that last zucchini chillin on your counter and grate it up.  Pull those brown bananas out of the freezer and let’s bake something good for you.

Preheat oven to 350 degrees.

Mix flour, oats, flax seed, cinnamon, salt, and baking powder in a bowl and set aside.

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In the bowl of your mixer, add the apple sauce, honey, eggs, vanilla, zucchini, and mashed bananas. Mix on medium low until it’s all incorporated well.

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Add the flour mixture to the wet ingredients and mix again on low until everything is well incorporated again. If you are adding chocolate chips, add them in now.
Line two 8 inch bread pans with parchment paper and spray with non stick spray any ends not lined with paper.

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Divide the mixture evenly between the two pans.

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Sprinkle chopped pecans on top of each loaf.
Place both pans in your preheated oven and bake for 55-60 minutes. Start checking at 50 minutes with a toothpick. When it comes out clean, they are done.

Zucchini Banana Nut Bread

Zucchini Banana Nut Bread

Zucchini Banana Nut Bread

 

Healthy Zucchini Banana Nut Bread

Yield: 2 loaves (24 slices)

Serving Size: 1 slice

Healthy Zucchini Banana Nut Bread

Ingredients

  • 1 C whole wheat flour
  • 1 C rolled oats
  • 1/4 C ground flax seed
  • 1 T cinnamon
  • 1 T baking powder
  • 1 t salt
  • 1/3 C apple sauce
  • 1/2 C honey
  • 3 eggs
  • 1 t vanilla
  • 1 C grated zucchini
  • 2 mashed bananas
  • 1/3 C chopped pecans
  • mini chocolate chips (optional)

Instructions

  1. Preheat oven to 350 degrees
  2. Mix flour, oats, flax seed, cinnamon, salt, and baking powder in a bowl and set aside.
  3. In the bowl of your mixer, add the apple sauce, honey, eggs, vanilla, zucchini, and mashed bananas. Mix on medium low until it's all incorporated well.
  4. Add the flour mixture to the wet ingredients and mix again on low until everything is well incorporated again. If you are adding chocolate chips, add them in now.
  5. Line two 8 inch bread pans with parchment paper and spray with non stick spray any ends not lined with paper.
  6. Divide the mixture evenly between the two pans.
  7. Sprinkle chopped pecans on top of each loaf.
  8. Place both pans in your preheated oven and bake for 55-60 minutes. Start checking at 50 minutes with a toothpick. When it comes out clean, they are done.

Notes

Macros: Calories 92; Fat 3; Carbs 14.7; Protein 2.5

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    1. You could really just not put it in if you don’t have it or don’t want it. It’s just for a little extra nutrition. šŸ™‚ You could try oat or wheat bran if you have either of those?

    1. I’m sure it would be fine without the bananas, but I would suggest replacing them with something else kind of sweet like maybe apple sauce? Let me know how it goes!

    1. OH shoot! I’m so sorry. It’s 1/4 C. Thanks for catching that. I fixed it. Seems I do that a lot. šŸ™‚

    1. If you are ok with some healthy oils, I would just use 1/4 C of coconut oil, or butter. If you don’t want oil, you would probably be fine with some Greek yogurt, or milk…

  1. This bread is so delicious!
    I cut the recipe in half to make one loaf… and now wish I hadn’t! I can’t stop eating it!
    Thank you for sharing the recipe with all of us!

    1. You should be able to. I freeze other sweet breads all the time and they thaw out great. I haven’t tried this one yet, but i don’t see why it wouldn’t be fine. šŸ™‚

    1. Yes you could. You might need to play around with the amounts because different flours react differently to moisture. Like Coconut Four for example you have to cut in half or even more…

  2. So my toothpick came out clean but I still feel like it’s a little gooey but further cooking would just burn the top and bottom. I feel like it’s like this with most healthier banana breads. Am I just doing something wrong or is this how it is supposed to turn out?

    1. You are right. That’s kind of how it is with healthier banana breads. They are super moist. I would just make sure and let it sit for a good long time and cool all the way before cutting it. Maybe even chill a little in the fridge.

  3. I followed the recipe to a T… they taste a bit weird to me, not sweet at all… i put in cupcake liners and baked for 25 min.. They looked good but are very bland and stuck to the paper liners.

  4. Made it last night. Wife loved, it took some to work today and they all loved as well. Making a couple more batches tonight.

  5. Love love love this recipe! I used coconut flour (1/2 a cup like you said in an earlier comment) and it was perfect! I even let some coworkers try it and they couldn’t believe it was sugar free.

    This time around I made muffins with it (baked 30 minutes at 300 degrees f) and I couldn’t be happier with them. Planning on freezing them for a quick breakfast, but only if I don’t eat them all tonight.

    Definitely a keeper, thanks so much!

    1. You could experiment with it but I find it behaves much differently than other flours. If you would like to try it, I would start with much less, like 1/4 or 1/3 C. Let me know how it goes!

  6. I tried this recipe tonight and it was nice and moist but 1 tsp of salt is way to much. I thought 1 tsp seemed like to much when I was mixing the recipe but I figured that no one else commented on it that had tried the recipe so I thought it must be alright. Big mistake both of my boys tried a bite and wouldn’t eat anymore. I love that there’s so many healthy ingredients in this recipe so maybe I’ll try it again sometime.

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