This yummy, moist, rich zucchini banana bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 2 ripes bananas
- 0.5 cups applesauce
- 0.5 cups vegetable oil
- 1.25 cups brown sugar
- 1 cup white sugar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 3.5 cups grated zucchini
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
-
2
Sift flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
-
3
Beat bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat flour mixture into banana mixture; add zucchini and mix until combined. Pour mixture into the prepared loaf pans.
-
4
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 Facts
Per serving
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