You’ll never look at banana bread the same way again after tasting this succulent alternative. With such warm ginger, nutmeg, and cinnamon flavors baked right in, you won’t even need to spread any butter on top. This recipe comes to us from Christina from Native American Momma.
Serves 14 (Recipe makes 2 loaves)
- Vegetable shortening, for preparing the bread pan
- 2 1/2 cups unpeeled zucchini, grated
- 1 cup unsweetened applesauce
- 1/2 cup butter
- 3 eggs
- 2 teaspoon vanilla
- 1 1/2 cups sugar
- 1 1/2 cups wheat flour
- 1 1/2 cups white flour
- 3 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup walnuts, chopped
Preheat oven to 375.
Lightly grease two bread pans.
Mix the zucchini, applesauce, butter, eggs, vanilla and sugar together in a large bowl.
In a separate bowl combine the white flour, wheat flour, cinnamon, ginger, nutmeg, cloves, baking soda, and baking powder.
Pour dry ingredients into the zucchini mixture and mix until blended.
Pour batter into greased bread pans and bake for 50-60 minutes, or until bread splits.