Light & Yummy Zucchini Banana Bread


There is nothing better for a breakfast than a slice of fresh, flavorful zucchini banana bread with a glass of milk. Well, at least this my thought when I was indulging this freshly baked zucchini delight for a breakfast today ☺


I made a few twists to a regular recipe to reduce calories and make this dessert more nutritional, while still maintaining its wonderful taste. A bit more about the benefits: one slice of bread contains plenty fiber (11% RDA (recommended daily allowance)), more than 5 grams of protein – and only 180 calories! Check the nutrition value of a regular zucchini bread, and I am sure you will definitely go with my healthier version πŸ˜‰



Zucchini – 1 cup (~1 medium)
Banana – 1 medium
Whole wheat flour – 1 cup
Brown sugar – 1/3 cup
Stevia – 2 packets
Eggs – 3 large
Vegetable oil – 3 tbsp
Cinnamon, ground – 1 tsp
Nutmeg, ground – Β½ tsp
Baking powder – 1 tsp
Salt – Β½ tsp
Walnuts, chopped – ΒΌ cup (optional)


1. Preheat oven to 350F (180C).
2. In a large bowl, combine flour, sugar, stevia, baking powder, nutmeg, cinnamon, and salt.
3. In a food processor, combine oil, eggs, zucchini, and banana. Mix until well combined.
4. Mix wet ingredients into dry, add nuts and fold in.
5. Bake in a standard loaf pan covered with parchment paper (or sprayed with nonstick spray) for 1 hour or until a toothpick comes out clean.
That’s it ☺

Basic information:
β–ͺ Prep time: 5 min
β–ͺ Total time: 65 – 70 min
β–ͺ Serves: 8
β–ͺ WW (Weight Watchers PointPlus) = 5



Have you ever tried to make desserts with veggies? Carrots, beets, beans anyone?

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This was a great recipe, simple and easy to follow. I did tweak this recipe to make it gluten and oil free. Replaced the whole wheat flour with oat flour (same measurements), and took out the oil and added 1/2 c of applesauce. Was really pleased with the results!

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