Apple Banana Zucchini Oat Bread

www.saywhatyouneedtosayblog.comLauren’s Weekly Recipe

One of my favorite times of the year is fall.  This season brings fond reasons for excitement for many.  Football games, a new wardrobe, crisp autumn nights around the fire; it’s a safe bet that most people are able to pick out one aspect of this time of year that they enjoy.

For me, fall is an ideal time to start thinking about new seasonal foods and how I can begin to incorporate them into more recipes.  Apples kick off the term and I’m all for using this delicious fruit in just about any way, shape, or form.

I’m sure I’ll be working my way through a multitude of apple-related recipes this month, but to get things started, I chose to dive into a hearty but healthy bread.  This loaf incorporates the natural sweetness off the apples and bananas but also pulls some significant nutrients from the surprisingly suitable baking vegetable, zucchini.

We’re looking at a medley of two different fruits and one vegetable in this snack bread with very minimal processed sugar added.  It’s fantastic slightly warmed with a smear of almond butter or crumbled on top of a cup of yogurt.

Don’t let the zucchini fool you.  This essentially tasteless add-in only gives off incredible moisture and nutrients.  You could certainly omit the green if it’s not your thing, but I would recommend doubling the amount of applesauce in lieu.

So let the apple picking begin and get a jump on all of your favorite fall recipes.


Apple Banana Zucchini Oat Bread

Apple Banana Zucchini Oat Bread

Makes 2 loafs, 10-12 slices each loaf



  1. Preheat oven to 350 degrees.
  2. Wash your zucchini and apple. Grate zucchini using a cheese grater or food processor. Core the apples, peel and chop apples. Set aside.
  3. Mix eggs, applesauce and sugar in a medium bowl.
  4. In another larger bowl, combine flours, baking soda, salt, cinnamon, nutmeg and oats.
  5. Pour the egg mixture, zucchini and apples into the large bowl with the flours.  Mix to combine.
  6. Grease 2 8 x 8 loaf pans and pour batter into pan.
  7. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean.

Find more of Lauren’s yummy recipes at her blog:

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