“This yummy, moist, rich zucchini bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.” - by stamperjen0
Ingredients
Adjust Servings
Original recipe yields 2 8x4-inch loaves
Directions
- Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
- Sift the flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
- Beat the bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the zucchini and mix until combined. Pour the mixture into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.
Nutrition
Amount Per Serving (12 total)
- Calories
- 350 cal
- 17%
- Fat
- 9.6 g
- 15%
- Carbs
- 63.1 g
- 20%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"I made this bread twice in the last week; that's how good it is. I added walnuts and raisins because I am a nut lover. I found that it was a too sweet for my liking so the second one I made I reduced ..." See morewhite sugar to 1/2 cup. Next time I make it I will take out the white sugar altogether because it was still sweeter than I like. Maybe it was the raisins I added. An absolutely great recipe"
rlrmeyers
"My husband said this tasted more like banana bread - which works for us, b/c I'm not sure I could've gotten him or the kids to eat zucchini bread. ;) But it's a great recipe to use up the extra zucc..." See morehini from the garden that we can all eat - my son is allergic to dairy and eggs. The only change I did was to sprinkle cinnamon sugar on the top before baking to give it a crispy crust."
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