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Zucchini-Carrot-Banana Whole Wheat Bread

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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1 h 10 m servings 269 cals
Original recipe yields 8 servings (1 loaf)

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. Mash banana in a large bowl. Whisk in eggs, sugar, honey, oil, and vanilla extract.
  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.
  4. Stir zucchini, carrot, and chocolate chips into the batter until evenly distributed. Pour batter into the prepared pan.
  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; 10.1 g fat; 42.9 g carbohydrates; 5.2 g protein; 46 mg cholesterol; 377 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Least positive

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

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...

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