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
LOWER FAT BANANA BREAD I
A wonderful banana bread that is lower in fat and calories than most other banana bread recipes.
Provided by Lauren S.
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
- In a medium bowl, beat the white sugar and margarine or butter until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until it is well blended.
- Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
- Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 28.8 g, Cholesterol 31 mg, Fat 4.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 275.2 mg, Sugar 13.5 g
LOW FAT HEALTHY ZUCCHINI BREAD
I adapted this recipe from other zucchini bread recipes that just had way too much sugar and oil. I wanted to really taste the zucchini so I doubled that portion and I used whole wheat flour as well.
Provided by I like to eat
Categories Breads
Time 55m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix dry ingredients.
- Mix wet ingredients.
- Combine.
- Add to greased (I use cooking spray) bread pan.
- Bake for 40-45 minutes or until knife comes out clean.
Nutrition Facts : Calories 208.5, Fat 8.8, SaturatedFat 1.3, Cholesterol 37.2, Sodium 124.8, Carbohydrate 29.7, Fiber 2.6, Sugar 15.9, Protein 4.4
ALMOST NO FAT BANANA BREAD
This bread is surprising moist and has a wonderful flavor. For a little variation, you can add nuts or raisins.
Provided by Allison
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
Nutrition Facts : Calories 127.2 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1 g, Protein 2.4 g, Sodium 99.8 mg, Sugar 15.4 g
ZUCCHINI BANANA BREAD
The BEST healthy Zucchini Banana Bread. Super easy, moist, and lightly spiced with cinnamon. Made from wholesome ingredients and so delicious!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan with nonstick spray. Line with parchment paper so that the paper overhangs two sides like handles, then lightly grease again.
- Thoroughly squeeze the shredded zucchini with a paper towel to remove as much excess water as possible. Repeat as needed.
- In the bowl of a standing mixer or a large mixing bowl, beat the mashed banana with the honey, coconut sugar, coconut oil, and vanilla extract until smooth. (You can also use a whisk and some elbow grease and mix the batter by hand.) Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then mix again until smoothly combined. If the coconut oil does resolidify, microwave the bowl in 10-second bursts, just until the coconut oil reliquifies.
- Sprinkle the cinnamon, nutmeg, baking soda, baking powder, and salt over the top of the batter. Mix to combine. Sprinkle the flour evenly over the top, then mix on very low speed, just until the flour disappears. By hand, fold in the zucchini and the nuts or chocolate chips (if using), stopping as soon as it's mostly evenly blended. Do not overmix. The batter will be thick.
- Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick or thin, sharp knife such as a paring knife inserted in the center comes out clean two tests in a row. (You want to test for a clean knife more than once, as moist quick breads can be tricky to tell; if in doubt, take the bread's temperature on an instant-read thermometer. It's done when it reaches 195 degrees F.). I like to check the bread at the 30-minute mark and tent it with aluminum foil if the bread is browning too quickly at the corners, then continue baking as directed.
- Once the bread is baked, place the pan on a wire rack and let cool for 15 minutes. Lift the bread from the pan using the parchment paper, and place the loaf on the rack to finish cooling completely. Slice and enjoy!
Nutrition Facts : ServingSize 1 slice (of 10), without mix-ins, Calories 212 kcal, Carbohydrate 36 g, Protein 5 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 33 mg, Fiber 3 g, Sugar 15 g, TransFat 0.003 g, UnsaturatedFat 1.3 g
LOW FAT ZUCCHINI BREAD
A lower fat Zucchini Bread recipe that is moist and delicious. A sweet dried cherry adds a little zing to help bring the refined sugar down.
Provided by Ceciliasmom
Categories Quick Breads
Time 55m
Yield 4 mini loaves, 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 375 degrees. Prepare 4 mini loaf pans measuring 3 by 6 inches by rubbing the bottom and sides of the pans with butter and then sprinkling with flour to coat, tapping out the excess flour.
- 2. In a large mixing bowl add the grated zucchini, sugar, egg , applesauce and oil. Mix well. Add the all-purpose and whole-wheat flour, baking powder, baking soda, milk and vanilla. Mix well to combine.
- 3. Add the cherries and stir to thoroughly incorporate. Fill each of the prepared loaf pans about 3/4 full with batter and bake for 45 minutes or until a wooden toothpick or a knife inserted into the middle of the loaf comes out clean.
- 4. Remove pans from the oven and allow them to cool on a wire rack for 10 minutes.
Nutrition Facts : Calories 245.2, Fat 8.2, SaturatedFat 0.9, Cholesterol 24, Sodium 223.2, Carbohydrate 38.6, Fiber 2.6, Sugar 15.4, Protein 5.5
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