Healthy Low-fat Banana Zucchini Bread

These made my house smell fall-ish. I love the smell of Fall. I found the recipe online, and made some tweaks here and there. You won't be sorry you tried this recipe. 

Gotta love Low-fat Margarine...hehehe.

• 1 cup white flour
• 1 cup wheat flour
• 1 cup rolled oat (Quaker Old Fashioned Oats)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground nutmeg
• 1 teaspoon salt
• 4 eggs (or Egg Beaters to cut some calories)
• 1 1/4 cups white sugar
• 1/4 cup oil
• 1/2 cup applesauce
• 2 medium overripe bananas, mashed (the riper, the sweeter)
• 1 teaspoon vanilla
• 2 cups shredded zucchini
• 1 cup raisins (or dates or walnuts)

I used two cups flour, instead of using wheat flour. I left out the cinnamon, only because I used Applesauce with Cinnamon. And I also left out the raisins, because my pregnancy tastebuds found the thought of it revolting. :0) I also haven't invested in a second loaf pan. So I used the rest of the batter for muffins (as pictured above.) Delicious. And smells wonderful!

Directions:

Read more: http://www.food.com/recipe/healthy-low-fat-banana-zucchini-bread-239027#ixzz1WS1LPpOO

1. Preheat oven to 350 degrees.
2. Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
3. In a separate bowl, beat the eggs.
4. Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well.
5. Add the vanilla.
6. Combine the wet and dry mixtures. Stir until just combined.
7. Fold in the zucchini and raisins.
8. Pour into 2 lightly greased loaf pans (9x5-inch).
9. Bake for 45-50 minutes or until a knife comes out clean.

Cheers!