Comments on: banana zucchini bread + whole grain flour

By: Mary

Mary — Sun, 21 Apr 2013 22:39:06 +0000

I made this today with whole wheat flour and almond meal. It was fantastic! I hid the last two pieces behind the ketchup in the fridge…..desperate times. Thanks!!

By: Laura Wright

Laura Wright — Mon, 15 Apr 2013 12:34:11 +0000

Thanks for your feedback Danielle! Love your apple sauce modification too :)

By: DanielleG

DanielleG — Mon, 15 Apr 2013 02:06:26 +0000

Hey just wanted to follow up after making this loaf twice now. First of all the recipe is awesome. I made it gluten free using Bobs Red Mill GF flour mix (and added an extra tsp of baking powder as recommended). I also used almond milk and subbed a bit of applesauce as a sweetener instead of using all maple syrup/agave. I’ve had great results with these adjustments (and I’m sure the recipe as it is is wonderful). Of course, as with most gluten free baking, the loaf was a bit dense, but that didn’t take away from the deliciousness. Oh, and adding walnuts really puts this bad boy over the top. Happy baking and happy eating :).

By: Laura Wright

Laura Wright — Sat, 09 Feb 2013 20:50:13 +0000

Hi Claire! I think you should be fine to sub the yogurt in with just a splash of water to thin it out, since there’s so little of it in the actual loaf. Let me know how it goes!
-L

By: Claire Suellentrop

Claire Suellentrop — Sat, 09 Feb 2013 17:17:06 +0000

Hello! Just combing through old posts that I’d bookmarked to revisit later, and this loaf is calling my name. I happen to have some extra Greek yogurt I’m trying to use up–would that work as a sub for the milk (maybe if thinned with a little water)?