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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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

269 calories; protein 5.2g; carbohydrates 42.9g; fat 10.1g; cholesterol 46.5mg; sodium 376.6mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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

Rating: 3 stars
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
(1)
13 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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
(1)
Rating: 5 stars
06/13/2019
I m not the best baker but I made this & it turned out great!!! It s really good! Read More
Rating: 5 stars
08/05/2019
So tasty! used coconut oil & agave instead of honey. 1/2 cup of walnuts. This recipe is a keeper! Read More
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Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
03/11/2018
This recipe is delicious just the way it is but I added a light cream cheese frosting on top. Read More
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Rating: 5 stars
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
Rating: 5 stars
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
Rating: 4 stars
08/31/2020
followed the recipe excty. yum. Read More
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