Best Zucchini Carrot Banana Whole Wheat Bread Recipes

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ZUCCHINI CARROT BANANA BREAD OR THE BEST BANANA BREAD



Zucchini Carrot Banana Bread or The BEST banana bread image

Provided by Good Dinner Mom

Categories     Baking

Time 1h

Number Of Ingredients 15

1 teaspoon butter to grease loaf pan
1 ¼ cup whole wheat flour, (plus more for dusting)
1 teaspoon baking soda
¼ teaspoon cinnamon
½ teaspoon salt
½ cup packed dark brown sugar
½ cup granulated sugar
2 eggs, (room temperature)
½ cup coconut oil, (melted and cooled or at least softened)
2 bananas mashed, (1 cup)
1 cup grated zucchini (about 1 cup loose, not packed)
1 cup grated carrots (also loose, not packed)
¼ cup either full fat sour cream or Greek yogurt, (room temperature)
2 teaspoons vanilla extract
½ cup chopped walnuts

Steps:

  • Preheat oven to 350F degrees.
  • Butter a 9"x5" loaf pan and then dust with flour (I used dark non-stick pan)
  • In a medium bowl, stir together the flour, baking soda, cinnamon, and salt.
  • In the bowl of a stand mixer, mix the sugars, eggs, coconut oil, mashed bananas for about 3 minutes on medium speed to fully incorporate and smooth as much as possible. Turn mixer to low and add grated zucchini, grated carrots, sour cream (or yogurt), and vanilla.
  • Fold in flour mixture and just mix until combined. Using a rubber spoon, add the walnuts and scrape down the pan.
  • Pour the batter into prepared pan.
  • Bake on middle rack for 50-60 minutes (50 was PERFECT) until toothpick comes out clean.
  • Remove from oven to cooling rack. Cool about 10 minutes before removing from pan, then cool completely before cutting.

Nutrition Facts : Calories 258 kcal, Carbohydrate 33 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 27 mg, Sodium 211 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving

ZUCCHINI CARROT BANANA BREAD



Zucchini Carrot Banana Bread image

This banana bread is the ultimate trio of flavors. They create a really delicious quick bread that will quickly become a favorite in your house too.

Provided by Amy- A Red Spatula

Categories     Bread

Time 1h

Number Of Ingredients 13

1 cup whole wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 ripe bananas
3/4 cup brown sugar
1/3 cup melted butter
1/4 cup canola oil
1/4 cup Greek yogurt
1 egg
2 teaspoons vanilla
2/3 cup grated carrots
1 cup grated zucchini (after it is grated, squeeze out the excess moisture. )

Steps:

  • Preheat the oven to 350 degrees. Prepare your loaf by spraying with pan release or buttering the pan with softened or melted butter.
  • Mix the flour, baking soda, and salt in a small bowl and set aside.
  • In another medium-sized bowl, add in the bananas. Mash them with a fork. Next, add in the brown sugar, butter, and oil. Mix well. To this add the egg, vanilla, and Greek yogurt.
  • Now add the grated carrots and zucchini. Make sure you squeeze out the zucchini to get out excess moisture. Mix and add the dry ingredients.
  • Mix the wet and dry together, be sure not to overmix. You only want to mix this until they come together.
  • Pour the batter into the prepared pan and move to the preheated oven. Bake for 50-55 minutes.
  • Remove the pan from the oven. Let it sit in the pan for 5-7 minutes. Turn it out onto a cooling rack.
  • That is it. The loaf is done. You can enjoy this bread warm, cool, or even cold! This bread is amazing any way you choose to eat it!

BANANA-ZUCCHINI BREAD



Banana-Zucchini Bread image

My grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. -Eva Mae Hebert, Lafayette, LA

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs, room temperature
2 medium ripe bananas, mashed (about 1 cup)
2 cups sugar
1 cup vegetable oil
1-1/2 cups shredded unpeeled zucchini
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans. Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 193 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 165mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

WHOLE WHEAT ZUCCHINI BREAD



Whole Wheat Zucchini Bread image

I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25 percent and introduced one-third whole wheat flour. The results are in; it's even better than the original! I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy. This is a large batch recipe, but you can easily cut it in half.

Provided by Sallie Hagen

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h10m

Yield 36

Number Of Ingredients 13

6 eggs, beaten
1 cup honey
1 cup packed brown sugar
½ cup canola oil
1 teaspoon vanilla extract
2 cups whole wheat flour
4 cups all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 cups grated zucchini
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
  • In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
  • Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 242.1 mg, Sugar 14.1 g

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