BAKERY ZUCCHINI BREAD

This is a take 2 for me, as I had created this bread years ago for a cookbook. Years later, and after many baking sessions, I cut out almost all of the sugar by adding mashed bananas and some nonfat Greek yogurt for some protein and moisture. Let’s just say the taste and consistency are some of my favorite recipe updates. 😋This could be part of your breakfast with some nut butter on top and fruit on the side or as your grain for lunch or dinner. 
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INGREDIENTS
3 whole eggs (or egg substitutes if preferred)
2 overripe bananas, mashed
¼ cup light brown sugar
½ cup unsweetened applesauce
½ cup Greek yogurt, plain, nonfat or low-fat
1 tablespoon vanilla extract
2 cups grated zucchini (about 1 large or 2 small)
1 cup white flour
1 cup whole wheat flour
½ teaspoon salt
2 teaspoons baking soda
½ teaspoon cinnamon
Nonstick cooking spray

PREPARATION
Preheat oven to 350 degrees.
Spray 2 medium-loaf pans with nonstick cooking spray and set aside.

Using an electric mixer, beat eggs in a large mixing bowl until light and fluffy. Add mashed bananas, brown sugar, applesauce, yogurt, and vanilla. Mix on low for about 1 minute. Stir in zucchini. Sift the flour, salt, baking soda, and cinnamon into a small bowl. Slowly add to wet mixture, mixing until well combined. 

Pour mixture evenly into the 2 prepared loaf pans. Bake for 35-38 minutes. Cool and slice into 12 slices per pan. Makes 24 (1-slice) servings.