How To Adjust Sugar In Any Recipe Without Ruining Your Bake

BAKINGBREAD

9/21/20252 min read

Cardamom Zucchini Banana Bead

If you can make banana bread you can make anything

This Banana Zucchini Bread is proof that banana bread can do anything. Moist, tender, and naturally sweet, it sneaks in a full cup of zucchini! Ripe bananas add flavor, applesauce keeps it soft without any oil, and walnuts bring the crunch. It’s a healthier twist on classic banana bread — low refined sugar, oil-free, and perfect for breakfast, snacking, or late-night dessert. If you can make banana bread the possibilities are endless and you can definitely make this easy zucchini banana bread.

Ingredients

  • 1 ¾ cups (220 g) all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ¼ tsp nutmeg (optional)

  • 2 large eggs

  • ¼ cup (50 g) light brown sugar, packed

  • 3 tbsp (60 g) maple syrup

  • 1 tsp vanilla extract

  • 1 cup (225 g) mashed banana (about 2 medium, overripe)

  • 1 cup (120 g) grated zucchini, moisture squeezed out

  • ½ cup (120 g) unsweetened applesauce

  • Optional but recommended 1/2 cup walnuts

Directions

  • Preheat oven to 350°F (175°C). Grease and line a 9x5” loaf pan. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  • In another bowl, whisk eggs, brown sugar, maple syrup, vanilla, mashed banana, and applesauce until smooth. Fold wet ingredients into dry until just combined — do not overmix.

  • fold in grated zucchini and walnuts, and pour batter into prepared loaf pan, smooth the top.

  • Bake 50–60 minutes, until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer to a wire rack to finish cooling. Serve with honey, yogurt, labneh, olive oil, and figs!

Notes

  • Bananas: Use very ripe bananas (deeply spotted or almost black). They add natural sweetness and moisture, which is key since the loaf is low sugar.

  • Zucchini prep: Grate finely and squeeze out excess moisture with a towel. This keeps the crumb from turning heavy or gummy.

  • Applesauce role: Applesauce replaces oil here, making the loaf tender and moist without added fat. Don’t skip it — it’s essential for texture.

  • Walnuts: Chopped walnuts add crunch and a toasty, nutty depth. Fold them in at the end so they stay evenly distributed. You can swap for pecans or leave them out if you prefer nut-free.

  • Spice option: A little cardamom (½ tsp) makes the flavor more aromatic. If using, reduce cinnamon slightly to keep the balance.

  • Mixing: Once you combine wet and dry ingredients, stir just until you don’t see streaks of flour. Overmixing can make the loaf tough.

  • Baking time: Start checking at 50 minutes. The loaf is ready when a toothpick comes out clean or with only a few moist crumbs.

  • Storage: Keeps 3 days at room temp (wrapped), up to 5 in the fridge. For longer storage, freeze individual slices.

  • Serving ideas: Delicious plain, but even better toasted with almond butter, cream cheese, or a drizzle of honey.

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