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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 179.9
  • Total Fat: 6.2 g
  • Cholesterol: 1.1 mg
  • Sodium: 194.8 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Low Sugar Zucchini Banana Bread calories by ingredient
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Low Sugar Zucchini Banana Bread

Submitted by: PLANETJANET23
Low Sugar Zucchini Banana Bread

Introduction

Instead of white sugar this recipe uses molasses, which adds iron. Contains a lot of healthy ingredients and no eggs, as one of my daughters was allergic as a baby. I formulated this for the babies at first, but I'm addicted to it! All my friends love these muffins. Instead of white sugar this recipe uses molasses, which adds iron. Contains a lot of healthy ingredients and no eggs, as one of my daughters was allergic as a baby. I formulated this for the babies at first, but I'm addicted to it! All my friends love these muffins.
Number of Servings: 20

Ingredients

    3 cups whole wheat flour
    1 cup all-purpose flour
    1/2 teaspoon salt (optional)
    2 teaspoon baking soda
    3 tablespoons ground cinnamon
    1/2 cup canola oil
    1/2 cup applesauce
    1 1/2 cups mashed ripe bananas
    1/2 cup molasses
    3/4 cup whole milk yogurt
    3 teaspoons vanilla extract
    2 cups grated zucchini

Tips


Directions

1. Grease two 8 x 4 inch pans, or 4 mini loaf pans. Preheat oven to 350° F.
2. In a medium bowl, mix flours, salt, baking powder, baking soda, and cinnamon together.
3. In a large bowl, whisk together oil, mashed bananas, molasses, yogurt and vanilla. Add dry ingredients and mix well.
4. Fold in zucchini and pour into pans.
5. Bake for 50–55 minutes for 8 x 4 inch pans, 40–45 for mini-loaf pans.

Serving Size: Makes 20 single slice servings (in 2 large loaves).






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Member Ratings For This Recipe

  • Tasty without a lot of sugar. I substituted honey as molasses not available. Made 2 small loaves + 12 muffins. Enjoyed by neighbor also. - 4/18/14

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  • Really,REALLY, good! Thanks for the recipe:) - 5/13/12

    Reply from PLANETJANET23 (9/5/12)
    Yay! Thanks for trying it! I really do make this all the time. Now I usually make muffins and freeze 'em so they are available any time. They thaw in less than an hour, usually.


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  • Incredible!
    1 of 1 people found this review helpful
    Thanks for posting something that is egg free - baked goods are so difficult to find egg free!!!
    - 9/2/11

    Reply from PLANETJANET23 (9/5/12)
    I'm so glad you tried my recipe and liked it! Lately I've been subbing in applesauce for half the oil and also using all whole wheat flour instead of a mixture. Figured I'd save myself some calories, and the babies are getting older too, so they don't need as much fat. It's still very good, I think.


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