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Sunday, January 31, 2010

Zucchini Banana Bread

I had a zucchini that had been taking up space in my fridge for far too long, so I made up my mind to make some zucchini bread. Then my in-laws came by and brought me a huge bag of bruised bananas that they found on clearance at the grocery store. So then of course I was craving banana bread. Unable to choose between the zucchini and the banana, I opted to marry the two and create zucchini banana bread!

This bread is supremely moist and low-fat, replacing applesauce for oil. Because I didn't have unsweetened applesauce, I opted to drastically reduce the amount of sugar (and used brown rather than granulated). The addition of whole-wheat flour and wheat germ made this an altogether healthy quick bread. In spite of its healthiness, it was still irresistible and I found myself grabbing bites here and there all night long after it came out of the oven. I love zucchini bread and I love banana bread, and now I can say I also love zucchini banana bread!

Zucchini Banana Bread
significantly adapted from www.recipesource.com
yields 2 loaves

-2 eggs
-1 cup applesauce
-2 tsp vanilla extract
-1/2 cup brown sugar
-2 cups grated zucchini (1 large zucchini)
-2 mashed ripe bananas
-1 1/2 cups all purpose flour
-1 1/2 cups whole wheat flour
-2 tbsp wheat germ
-1 tsp baking powder
-3/4 tsp baking soda
-1 tsp cinnamon
-3/4 tsp salt

1. Beat eggs, applesauce, vanilla, brown sugar, zucchini, and bananas in a large mixing bowl.
2. Add the flours, baking powder, baking soda, cinnamon, and salt, mixing until combined.
3. Pour into 2 greased loaf pans.
4. Bake at 350 degrees for 45 minutes, or until a toothpick inserted in center comes out clean.