Zucchini bread

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It is perfect for college & university food service as well as healthcare institutions and hospitals.

Click here to view and print the PDF version of this recipe. 

Servings: 24

Serving Size: 1 slice or 1 muffin

Ingredients

3 cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
4 teaspoons Cinnamon
2 cups Bananas, mashed
1 cup Applesauce, unsweetened
½ cup Maple syrup (or agave)
2 teaspoons Vanilla extract
2 cups Zucchini, grated

Optional
2 cups Walnuts

Preparation

1. Preheat oven to 350 degrees.
2. In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a medium bowl, combine mashed bananas, applesauce, maple syrup, and vanilla extract. Mix well.
4. Fold in grated zucchini and optional walnuts.
5. Pour into bread pans or muffin tins. Bake for 35-40 minutes or until top is brown and toothpick
inserted comes out clean.

Nutrition information 

Calories: 154 Total Fat: 6.6g Saturated Fat: 0.7g Monounsaturated Fat: 0.9g Polyunsaturated Fat: 4.7g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 20g Fiber: 2.3g Total Sugar: 3.7g Protein: 3.5g Sodium:
166.3mg Vitamin A: 2μg Vitamin C: 5.8mg Calcium: 53mg Iron: 0.72mg Folate: 19μg