Best 2 Low Fat Banana Zucchini Bread Recipes
Indulge in a delightful culinary creation that combines the goodness of banana and zucchini in a low-fat banana zucchini bread. This delectable treat offers a symphony of flavors and textures, starting with the moist and tender crumb that melts in your mouth. The subtle sweetness of banana harmonizes perfectly with the delicate flavor of zucchini, resulting in a balanced and satisfying taste. Each bite reveals a burst of moistness, thanks to a trio of mashed bananas, while grated zucchini adds a touch of texture and a boost of nutrition. Not only is this bread a flavor sensation, but it's also a healthier choice, containing less fat than traditional banana bread recipes. Whether you're looking for a guilt-free snack or a wholesome breakfast option, this low-fat banana zucchini bread is sure to delight your taste buds and nourish your body.
Here are our top 2 tried and tested recipes!
HEALTHY LOW-FAT BANANA ZUCCHINI BREAD
This bread is a combination of zucchini and banana bread, and it is a wonderful way to use up old bananas and dip into that summer harvest of zucchini. The bread tastes more like banana bread than zucchini bread, but it has the added nutritional benefits of vegetables. This bread is lower in fat that the standard banana/zucchini bread because applesauce replaces some of the oil in the recipe. Still using some oil, however, will prevent the bread from getting rubbery. Experiment by using pumpkin instead of bananas during the autumn months or by adding walnuts and dates! This recipe makes 2 loaves. Enjoy!
Provided by Keeferop
Categories Quick Breads
Time 1h10m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 17
Steps:
- 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 and raisins.
- Pour into 2 lightly greased loaf pans (9x5-inch).
- Bake for 45-50 minutes or until a knife comes out clean.
Nutrition Facts : Calories 154.9, Fat 3.6, SaturatedFat 0.7, Cholesterol 31, Sodium 213.7, Carbohydrate 29, Fiber 1.8, Sugar 15.6, Protein 3.1
LOW FAT BANANA ZUCCHINI BREAD
Steps:
- Preheat oven to 350 F 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 an Add the vanilla. Combine the wet and dry mixtures. Stir until just combined. Fold in the zucchini and raisins. Pour into 2 lightly greased loaf pans (9x5-inch). Bake for 45-50 minutes or until a knife comes out clean.
Tips:
- Choose ripe bananas. The riper the bananas, the sweeter and more flavorful the bread will be. For best results, use bananas that are very ripe, with brown spots on the skin.
- Use fresh zucchini. Fresh zucchini is best for this recipe. Avoid using zucchini that is old or wilted.
- Grate the zucchini finely. This will help the zucchini to blend into the bread better and provide a more even texture.
- Don't overmix the batter. Overmixing the batter will make the bread tough. Stir just until the ingredients are combined.
- Bake the bread at a moderate temperature. This will help to prevent the bread from drying out.
- Let the bread cool completely before slicing. This will help to prevent the bread from crumbling.
Conclusion:
This banana zucchini bread is a delicious and healthy way to use up ripe bananas and zucchini. It is a moist and flavorful bread that is perfect for breakfast, lunch, or a snack. The bread is also low in fat and calories, making it a guilt-free treat. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite.
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