Banana Zucchini Bread
Banana bread and zucchini bread are my two favorites. So why not combine them into a banana zucchini bread? Is it the middle of July and I am baking? Yep! Zucchini is my favorite vegetable, so I always have it on hand. Each slice of this bread is 7 Weight Watchers points. If you count calories or macros: 210 calories, 2 fat, 41 carbs, 2 fiber and 4 protein.
Ingredients:
- flour (I used all-purpose)
- baking soda
- baking powder
- salt
- sugar
- no calorie sugar (I used Splenda baking)
- cinnamon
- eggs
- unsweetened almond milk (or milk of choice)
- very ripe bananas
- zucchini
- granola (for topping)
How to freeze bananas
There are several ways to freeze bananas depending on how you plan to use them later. Some people like to peel and slice them for easy smoothie prep, while others mash them before freezing to make baking a breeze. But my favorite method? I freeze them whole, right in the skin. It’s the ultimate lazy hack, and it works perfectly for baking. When I need one, I just pop it in the microwave for about 30 seconds, slice off the tip, and squeeze it right into my batter like a tube of banana purée. No extra dishes, no waste, and no fuss. The banana on the left in that photo below was frozen. The skin does turn very black when frozen, but it preserves the sweetness of the banana in my opinion.
Farmers Market Find
If you are anywhere near the far Northwest suburbs of Chicago, Crystal Lake has one of the best farmers markets. It’s lively, tons of vendors. They even have a food truck court in the middle. A couple weeks ago I bought Simple Bakery & Market granola and I am finding excuses to put it on everything. People ask me all the time “what is the lowest Weight Watcher point granola?” Well, my answer is there isn’t one. I prefer to eat good granola, just in moderation. One tablespoon is 1 Weight Watchers point, and perfect on top of your yogurt parfait.
Banana Zucchini Bread
This is probably the best loaf of banana bread I've ever made. Hannah even gave it two thumbs up and she normally thinks my baked goods aren't sweet enough!
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ cup sugar
- ½ cup no-calorie Splenda
- 1 teaspoon cinnamon
- 2 large eggs
- 1 cup unsweetened almond milk
- 3 medium ripe bananas, mashed
- 1 cup shredded zucchini (squeeze out excess moisture)
- 1/2 cup granola for topping
Instructions
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, sugar, Splenda, and cinnamon until well combined.
In a separate bowl, whisk the eggs, then stir in the almond milk, mashed bananas, and shredded zucchini.
Pour the wet ingredients into the bowl with the dry ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with granola, if using.
Bake for 45–55 minutes, or until the top is golden brown, the edges slightly pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
Baking tip: For an even more accurate check, insert a digital thermometer into the center of the loaf. It should read 200–205°F when the bread is fully baked.
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely before slicing.
Notes
As of the date of this publication, each slice is 7 Weight Watchers points. If you count calories or macros, each slice is 210 calories, 2 fat, 41 carbs, 2 fiber and 4 protein.
How my cooking had changed on Weight Watchers
My cooking has evolved so much over the years I’ve been on Weight Watchers. For those of you who don’t know, I started this blog back in 2008, and in the early years I was all about creating the lowest point recipes possible. I used every fat-free product on the market, and while those meals technically worked within the plan, they left me missing the joy of real cooking. Over time, I learned how to bring back flavor and satisfaction by using real ingredients like butter, olive oil, and good cheese, but in a way that still fits into my lifestyle. Take this recipe, for example: I used half real sugar and half a no-calorie sweetener, and you’d never know the difference. Sure, a thick slice clocks in at 7 Weight Watchers points, but it’s only 210 calories, and totally worth it in my book. I’ll happily fit that into my daily budget any day of the week.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers recipes? Check out my breakfast category!
