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The best, low-cal, low-fat, healthy, super YUMMY Zucchini Banana Bread

We searched, tested and tweaked.  This recipe is a winner! We've made it twice, and it's a crowd pleaser.

What's to like? Look at the ingredients -- you won't find a recipe with more zucchini.  We doubled the amount called for in every other recipe we viewed. And we cut down on the oil. The extra green means a very moist bread. Last, rather than "shredding", we "pulverized" our squash via a small electric chopper. (We have a Black & Decker and it's only $22 on Amazon.)

And just take a look at the zucchini that we nabbed from our garden! We needed a bread that packed in the zucchini!


Zucchini Banana Bread (2 Loaves)

* Pay attention to notes :)


  • 1 cup white flour
  • 1 cup wheat flour
  • 1 cup rolled oats (We use TJs Old Fashioned Oats)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 eggs plus 1/2 Egg Substitute (or 4 eggs)
  • ¾ Cup Splenda
  • ½ cup Brown sugar (omit splenda and use 1 1/4 brown sugar only)
  • 2 T Canola oil
  • 1/2 cup applesauce (yogurt or baby fruit puree)
  • 2 large overripe bananas, mashed (the riper, the sweeter)
  • 1 teaspoon vanilla
  • 4 cups pulverized zucchini


  1. Preheat oven to 350 degrees. 
  2. Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt. 
  3. In a separate bowl, beat the eggs. 
  4. Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well. 
  5. Add the vanilla. 
  6. Combine the wet and dry mixtures. Stir until just combined. 
  7. Fold in the zucchini. 
  8. Pour into 2 lightly greased loaf pans (9x5-inch). 
  9. Bake for 50-60 minutes or until a knife comes out clean. 

Approximately 140 calories per serving (or less)

This recipe is part of our "Everything Food" Blog category. Get more athletic-minded food posts here!

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