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My review
Zucchini-Carrot-Banana Whole Wheat Bread
2
Kriti Puniyani
"Toddler-friendly bread - I make it on the weekend and freeze it in slices, so we have an instant snack available through the week."
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Ingredients
1 h 10 m servings 269Original recipe yields 8 servings (1 loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mash banana in a large bowl. Whisk in eggs, sugar, honey, oil, and vanilla extract.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the banana mixture until batter is moistened.
- Stir zucchini, carrot, and chocolate chips into the batter until evenly distributed. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes.
Footnotes
- Cook's Notes:
- If the batter seems very thick, add a few tablespoons of milk.
- You can use walnut pieces instead of chocolate, if desired.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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Newest
3/9/2018
No changes. However, I followed the tip to use a knife to test and it was never getting clean. I kept cooking it too long. I finally ignored the clean knife direction and took it out. I always u...
3/10/2018
This recipe is delicious just the way it is, but I added a light cream cheese frosting on top.
3/5/2018
This is my new 'go to' bread, easy and tasty and healthier than my 'before' banana bread. I did add raisins instead of chocolate.