You don't have to be quite as careful about overmixing, but all that's needed is a light combining of wet and dry, Moore advises. Overmixing can cause bread to crumble. A crack down the middle of the loaf is characteristic of these breads. Don't worry about it. Quick breads often are flavored with fruits, such as pumpkin, or are great vehicles for using an excess of bananas or zucchini.
Oil is most often the fat of choice in quick breads.
Applesauce can be substituted directly for the same amount of oil in fruit quick breads, said Sharon Hoelscher Day, extension educator at the Maricopa County Cooperative Extension. If the recipe calls for one cup of oil, substitute one cup of applesauce. The texture may be a little heavier, but still good. Or substitute two egg whites for one egg. The commercial fat substitute based on prunes can be used in most recipes for brownies, because it's dark-colored and the flavor of dried plums blends well with chocolate.