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Zucchini-Carrot-Banana Whole Wheat Bread

Zucchini-Carrot-Banana Whole Wheat Bread

Name: Zucchini-Carrot-Banana Whole Wheat Bread
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1 loaf
Ingredients: 1 very ripe banana; 2 eggs, beaten; ⅓ cup white sugar; ¼ cup honey; ¼ cup oil; ¼ teaspoon vanilla extract; 1 cup whole wheat flour; ½ cup all-purpose flour; 1 ½ teaspoons ground cinnamon; 1 teaspoon baking soda; ¾ teaspoon baking powder; ½ teaspoon salt; 1 zucchini, grated; 1 carrot, grated; ¼ cup semisweet chocolate chips

Rating: 4.77 stars

13 Ratings
11 Reviews
2 Photos

Toddler-friendly bread - I make it on the weekend and freeze it in slices, so we have an instant snack available through the week.

By Kriti Puniyani

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Recipe Summary

prep:

20 mins

cook:

50 mins

total:

1 hr 10 mins

Servings:

Yield:

1 loaf

Nutrition Info

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.

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Step 2

Mash banana in a large bowl. Whisk in eggs, sugar, honey, oil, and vanilla extract.
Step 3

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.
Step 4

Stir zucchini, carrot, and chocolate chips into the batter until evenly distributed. Pour batter into the prepared pan.
Step 5

Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes.

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

Per Serving:

269 calories; protein 5.2g; carbohydrates 42.9g; fat 10.1g; cholesterol 46.5mg; sodium 376.6mg. Full Nutrition

Reviews (11)

Most helpful positive review

stephi von

06/12/2020

Turned out beautifully - added Walnuts, applesauce, & a spoonful of chia/flaxseeds, baked for 50 min - moist, & great flavor. Read More

Most helpful critical review

Fernand LeBlanc

03/10/2018

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 used a toothpick in the past. It was tasty but dry. My own fault for not using my own way of testing. I will make it again. Read More

Helpful

(1)

13 Ratings

5 star values: 11
4 star values: 1
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Fernand LeBlanc

03/10/2018

Helpful

(1)

Susan Brose

06/13/2019

I m not the best baker but I made this & it turned out great!!! It s really good! Read More

seeker

08/05/2019

So tasty! used coconut oil & agave instead of honey. 1/2 cup of walnuts. This recipe is a keeper! Read More

tik

04/23/2020

Very good, I did add another banana, a heaping tbsp of ground flax seed, used half olive oil/applesauce instead of veg oil - cooked exactly for 50 min - had just the right amount of sweetness and was very moist Read More

Rachel Russey

09/07/2020

This Zucchini bread has become my new go-to sweet bread recipe. I followed the directions as written, except I doubled it to make two loaves because we love it. I also skipped the chocolate chips and added walnuts as suggested. My husband asks for it every time I have overripe bananas. Read More

Kelly

03/11/2018

This recipe is delicious just the way it is but I added a light cream cheese frosting on top. Read More

Russell D

03/05/2018

This is my new 'go to' bread easy and tasty and healthier than my 'before' banana bread. I did add raisins instead of chocolate. Read More

Scott Nelson

08/14/2020

I made 12 jumbo muffins by adjusting the recipe up to 12 servings. I used 2 bananas and a 1/4 cup coconut sugar. Probably 1.5 tsp cinnamon. I also swapped 1/4 cup white flour for wheat bran (Bob's Red Mill) to improve the carb to fiber ratio. I baked them at 350 for 25 minutes. A toothpick into the biggest muffin revealed that a couple more minutes were needed so I shut off the oven and gave it another 3 minutes. The results were excellent. Perhaps a bit dense for some with the extra fiber but very tasty nonetheless. Read More

Suneeta Pereira

08/31/2020

followed the recipe excty. yum. Read More

More Reviews

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All Reviews for Zucchini-Carrot-Banana Whole Wheat Bread

- of Reviews

Zucchini-Carrot-Banana Whole Wheat Bread

Servings Per Recipe: 8
Calories: 269.4

% Daily Value *

protein: 11 %

carbohydrates: 14 %

dietary fiber: 14 %

sugars:

fat: 16 %

saturated fat: 12 %

cholesterol: 16 %

vitamin a iu: 33 %

niacin equivalents: 23 %

vitamin b6: 12 %

vitamin c: 10 %

folate: 10 %

calcium: 5 %

iron: 9 %

magnesium: 14 %

potassium: 7 %

sodium: 15 %

thiamin: 17 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.