Healthy Zucchini Banana Bread With Applesauce

Healthy Zucchini Banana Bread With Applesauce – This healthy Zucchini Banana Bread is seamlessly vegan and irresistible! Easy to make, this low-fat banana bread is low in sugar and can be made gluten-free! This will be your new breakfast or dessert!

The first time I made this healthy Zucchini Banana Bread, everyone in my household ran into the kitchen and grabbed a slice before I could blink!

Healthy Zucchini Banana Bread With Applesauce

Healthy Zucchini Banana Bread With Applesauce

Little did anyone realize that this Chocolate Chip Banana Zucchini Bread is actually vegan, oil-free, refined sugar-free,

Banana Bread With Applesauce And Yogurt

Can be made gluten free! Don’t worry, I revealed that to them later 😉 I needed a completely honest and unbiased opinion!

All the things that go into it, their reaction may have been skewed. This is a scientific study, folks!

This Vegan Zucchini Banana Bread just beat my Paleo Banana Bread (shhh! Don’t tell the other banana breads!). It’s thick, moist, fluffy, sweet and everything banana bread should be.

Oh, and you can add some chocolate chips like I do because I just can’t eat banana bread without chocolate chips! But do whatever floats your zucchini boat!

Best Zucchini Bread (moist & Perfectly Spiced!)

! I actually think you’d be shocked because it’s pretty hard to screw up this beautiful loaf of flavor.

First, mix the flour – which you can add here without gluten – baking soda, baking powder, sea salt and cinnamon. Set it aside while you mash all your bananas (actually one of my favorite parts!).

Add the chopped zucchini (I recommend using a cheese grater! You only need about 1 whole small zucchini or 1/2 a large zucchini for this) and mix the banana and zucchini. Then add the applesauce, maple syrup, ground flaxseed (which is mixed with the water to form a coagulant) and vanilla.

Healthy Zucchini Banana Bread With Applesauce

Mix it all together, then mix your wet ingredients into the mixed flour. Add your chocolates and stir until everything is well combined and there are no dry spots anywhere!

Banana Bread With Applesauce

Pour the batter into a greased pan (I used coconut oil, but you can use olive oil or any other lubricant you have!) and top with bananas if you want to make a design 🙂

Bake the Vegan Zucchini Banana Bread for about 45 to 55 minutes or until a toothpick comes out clean and you’re good to go!

Honestly, no real reason other than I wanted to see if I could make a really thick and moist (no apologies for that word, millennials) Zucchini Banana Bread without oil!

Honestly, I love a good cooking challenge and this bread was quite the challenge! I eat regular vegan banana bread, paleo banana bread, paleo vegan banana bread, low fat banana bread, and all kinds of banana bread, with oils, nut butters (fun) and such!

Spiced Apple Zucchini Bread

Some people need some fat while others may need some carbs or whatever your needs are to live a healthy life! We are all so individual, but we have some commonalities… individual amounts aside, we need protein, we need carbohydrates, we need micronutrients….

And we actually need fat in our diet – it’s extremely important to carry certain vitamins, and you know, your brain is 60% fat! Trust me when I say, I’m one of the last people to skimp on fat.

If you don’t have applesauce in your kitchen, you can definitely add olive oil (which really tastes so good!) or melted coconut oil. Or if you are not nut free, you can add your favorite nut butter!

Healthy Zucchini Banana Bread With Applesauce

Despite being completely oil-free, this low-fat banana bread is actually insanely moist, which just really fascinates me! I think food is cool and interesting, like a science experiment in someone else’s kitchen!

The Best Banana Zucchini Bread {healthy!} • Fit Mitten Kitchen

Of course, we have to go through some modifications and tricks to make the best healthy vegan zucchini banana bread.

Like all vegan breads, I recommend wrapping this zucchini bread in plastic wrap and storing it in the refrigerator for up to 5-7 days.

You can also slice this bread and store it in an airtight bag or container for up to a month in the freezer. To reheat, simply place the slice on a piece of tin foil and bake for about 5 minutes at 350F.

I hope the use of applesauce doesn’t stop you from trying this amazing and healthy Zucchini Banana Bread 🙂 It really flew up to my favorite banana bread of all time!

Zucchini Banana Bread

Literally my family and friends used it all in one day ha! And I had to give the recipe away before it showed up here soooo if that tells you anything….

If you make this banana bread, let me know below in the comments section. As always, I love seeing your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Bread Breakfast Recipes Desserts Bread & Quick Breads Uncategorized Banana Bread Gluten Free Low Fat Oil Free Vegan Vegan Banana Bread Zucchini Banana Bread The best of all quick bread worlds, this one pan Banana Zucchini Bread is amazing! Lightly sweet and perfectly soft and moist, this recipe makes for great bread (and muffins!).

Healthy Zucchini Banana Bread With Applesauce

I mean really, if we’re being honest, you and I both know that this Zucchini Banana Bread was only a matter of time. (And frankly, I’m ashamed that it took 11 years of blogging to combine two of the best quick breads on the planet into one divine recipe.)

Applesauce Banana Bread

I already love banana bread. Heart and soul. I have a couple of killer versions (namely this one and this one).

And this zucchini bread is my absolute favorite z. bread in the history of all time. Put them together and what do you get? A really good quick bread combination, that’s it.

Born out of a desire to use garden zucchini (<– this may be the most repeated phrase uttered by millions of gardeners in August) AND bananas ripening for destruction on my counter, this zucchini and banana bread is a real winner.

Light and airy, like any good quick bread, it’s also sturdy and healthy (especially if you use whole wheat flour!). It’s also a one-bowl wonder, and you know I’ll never complain about that.

The Best Paleo Banana Zucchini Bread

I add the chopped zucchini to the bitter end of the dough (when there are only a few dry streaks left).

And then the dough, like all good quick breads (and muffins), just needs to be mixed until it comes together. Overmixing can make the bread heavy, dense and rubbery. We don’t want any of those things.

In addition to my everyday green zucchini, I used my bumper crop of yellow squash (not yellow squash, although that could work too) for this recipe and it works just as well. Although the yellow spots in the dough admittedly don’t make me as happy as the beautiful green bits. Yes, I’m a weirdo. I’m fine with that.

Healthy Zucchini Banana Bread With Applesauce

No cheese! I never peel zucchini until I use it in baked goods like bread and muffins. I wash the squash well, cut off the ends and then grate them on the small holes of a grater or food processor (if I want to clean the damn thing). I prefer it finely chopped.

Best Sourdough Zucchini Bread

This recipe makes a single loaf. But it can easily be doubled (or tripled – if you want to go overboard on the Zucchini Banana Bread front).

Baked to perfection, your house will smell amazing. That’s a pretty good money back guarantee.

While it may be tempting to dig into the bread straight from the oven, I promise you it will pay off if you wait. I have tried various quick breads warmed from the oven before and was completely disappointed. The texture was weird and the taste bland.

But when I went back later that day (or the next) to try the bread, it was like a completely different bread! Chilling a delicious quick bread makes all the difference. The flavors develop and more importantly the texture is no longer cloying.

Low Calorie Healthy Banana Bread Recipe

This Zucchini Banana Bread stays soft and moist for days, so it’s great to make ahead if you need to. And it freezes great! You can bake a loaf of this bread in minutes – the perfect snack, dessert or breakfast! If you would like to make muffins from the recipe, I have made some suggestions below in the notes.

Zucchini: Yellow or green zucchini work well in this recipe. You start with about 10 ounces of zucchini (2 small/medium sized zucchini) and end up with about 6-7 ounces once chopped and dried. I don’t peel before chopping. I prefer to chop on the small holes on my grater/food processor. Squeeze the courgettes dry wrapped in a clean tea towel – or in my lazy way: Grab handfuls and squeeze a few times over the sink and call it good.

Whole wheat flour: This recipe works well with whole wheat flour (I always use soft or

Healthy Zucchini Banana Bread With Applesauce

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