I haven't done this with zucchini bread, but I have forgotten to add the eggs in to banana bread, and honestly didn't notice it in the texture or flavour.
What you might want to do instead of just "forgetting" the eggs like I did, is to replace them with flax seed: www.flaxcouncil.ca/english/index.jsp?p=mea
I also like your idea of replacing them with banana. You might want to try it on the half oil / half applesauce version first, as that is a lot of texture changes to the original recipe. You might want to also consider dropping the amount of sugar, since both applesauce and bananas have a lot of natural sweetness to them. I usually find that 1/2 cup of brown sugar is more than enough in sweet breads where I've used applesauce / bananas in the recipe.
If you're open to playing around even more with the texture, then you can consider replacing the 3c straight flour with 1c oat bran / 1c rolled oats or steelcut oats / 1c whole wheat or brown rice flour. There is a lot more sweetness in this combination than in straight flour, as well as adding some fibre and chewiness (my clan always prefers things that are chewier).
Another option to consider is using greek yoghurt instead of the oil / applesauce. You have to bake at a lower temperature (I don't take it above 325 degrees - usually 300), but it adds a lot of protein to the recipe.
Oh - and thanks for posting this recipe! It looks like one I'll enjoy playing around with, too!
Edit: I see I'm a slow typist! Just wanted to add that I prefer to use a full-fat yoghurt in baking, so that I get the reaction mentioned by the previous poster.
Edited by: ICEDEMETER at: 9/19/2013 (12:27)
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