Zucchini Banana Bread Recipe

Name: Zucchini Banana Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 tablespoon olive oil; ⅔ cup applesauce; 1 cup brown sugar; 1 ½ cups flour; ½ cup wheat bran; ¼ teaspoon baking powder; ½ teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 2 teaspoons vanilla extract; 2 ½ cups zucchini, shredded; 1 large banana, mashed

Servings: persons

2 eggs
1 tablespoon olive oil
⅔ cup applesauce
1 cup brown sugar
1 ½ cups flour
½ cup wheat bran
¼ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
2 ½ cups zucchini, shredded
1 large banana, mashed

1
preheat oven to 350 degrees, then shred zucchini and mash banana.
2
set aside.
3
in a large bowl, beat together eggs, oil, sugar, and applesauce.
4
add flour, baking powder, baking soda, cinnamon, salt, vanilla, and mix.
5
add zucchini and banana and mix until totally combined.
6
pour batter into two greased and floured loaf pans.
7
bake for 35-45 minutes, or until a toothpick comes out clean when inserted in the center.
8
allow to cool for 10 minutes before removing completely to a wire rack.

560

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 eggs, 1 tablespoon olive oil, ⅔ cup applesauce, 1 cup brown sugar, and more.

Yes, Zucchini Banana Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Banana Bread

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