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I got this Zucchini Banana Bread recipe from a friend at work and now it's one of my favorites. It makes three small loaves, but they freeze very well. —Donna Hall, Wolfforth, Texas
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 slice equals 175 calories, 9 g fat (1 g saturated fat), 12 mg cholesterol, 116 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.
Originally published as Zucchini Banana Bread in Cooking for 2 Spring 2007, p33
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Reviewed on Jul. 27, 2012 by dzm388
This recipe is excellent! So much better than regular old zucchini bread, the banana makes all the difference. I double the vanilla extract, use pecans, always double it - it is very adaptable. So moist and tasty!
Reviewed on Jul. 18, 2012 by Debra47909
@ RomausaThere's a product called "Sweet Leaf" (I believe that's the name) that you can use. It's half stevia and half sugar, so you can cut out roughly half the sugar using it. Stevia is a safe sugar substitute, unlike Splenda or aspartame or any of the other chemical, cancer-and-disease-causing sweeteners. Stevia is a plant sweetener. Sorghum is also good for baking in place of some sugar. It's the consistency and taste of molasses, but it's very healthy in that it contains vitamin B17, which has been proven to treat cancer. It's not very sweet but you can use it for at least part of the sugar. It imparts a deep flavor. Brown rice syrup is also an acceptable sugar substitute, as is honey (raw and organic is best). I would avoid regular white chemical sugar at all costs, especially now that they're genetically modifying it. Organic sugar isn't modified by huge, greedy seed companies.
@ Romausa
There's a product called "Sweet Leaf" (I believe that's the name) that you can use. It's half stevia and half sugar, so you can cut out roughly half the sugar using it. Stevia is a safe sugar substitute, unlike Splenda or aspartame or any of the other chemical, cancer-and-disease-causing sweeteners. Stevia is a plant sweetener. Sorghum is also good for baking in place of some sugar. It's the consistency and taste of molasses, but it's very healthy in that it contains vitamin B17, which has been proven to treat cancer. It's not very sweet but you can use it for at least part of the sugar. It imparts a deep flavor. Brown rice syrup is also an acceptable sugar substitute, as is honey (raw and organic is best). I would avoid regular white chemical sugar at all costs, especially now that they're genetically modifying it. Organic sugar isn't modified by huge, greedy seed companies.
Reviewed on Jul. 13, 2012 by romausa60
Okay gals how can we reduce that cup of sugar? Help!
Reviewed on Jul. 11, 2012 by raggedycook
The bread was very Good and very moist, I added peanuts instead of walnuts and it tasted great!
Reviewed on Jul. 05, 2012 by alpinelife
I made mine into muffins, they were a big hit. So moist! I did similar minor adjustments that other users have done. It seems like this is a flexible and forgiving recipe. I like that! Will make it again, soon!
Reviewed on Jun. 17, 2012 by LaQuatta
I added a slice of pineapple crushed. Used a teaspoon of vanilla extract instead of banana extract.
Reviewed on Aug. 10, 2011 by mommyofthecutest3
This Zucchini Banana Bread is so moist. My kids loved it . Making a double batch next time.
Reviewed on Aug. 08, 2011 by mbelmoore
Followed the recipe except I didn't All Purpose Flour so used Bread Flour instead. I also cut the banana extract and doubled the vanilla extract. It turned out very moist and yummy. My husband absolutely loved it. This recipe is a keeper!
Reviewed on Jul. 30, 2011 by Angcancook
My changes...I only had one small banana, so I added another half cup of zucchini. With all that zucchini, I decided to spice it up a little more and added nutmeg and mace. Finally, I'll probably never have banana extract - we just double the vanilla. It was delicious. :)
Reviewed on Jul. 29, 2011 by mammywalkm
My family loved this recipe! Will definately make again!
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