This moist zucchini carrot banana bread is a delicious treat packed with wholesome goodness. The mix of flavors makes it a perfect snack or breakfast option!
I love how easy it is to whip up, especially when I have ripe bananas to use. It’s a fabulous way to sneak in some veggies, and it keeps my kitchen smelling wonderful!
Ingredients & Substitutions
Zucchini: Make sure to squeeze out the excess moisture to avoid a soggy bread. If you don’t have zucchini, shredded apples or even finely chopped spinach can work in a pinch.
Carrot: Freshly grated carrot adds sweetness and color. You can substitute with sweet potato if you prefer, but the texture may vary slightly.
Bananas: Ripe bananas are key for natural sweetness. If you don’t have ripe ones, you can mash regular bananas and add a tablespoon of sugar, or use applesauce for a lower-sugar option.
Oil: I like vegetable oil for its neutral taste, but melted coconut oil gives a lovely flavor. If you want to reduce fat, use unsweetened applesauce as a substitute.
Nutmeg: This is optional but adds warmth. If it’s not available, you can skip it or use a touch more cinnamon instead.
How Can I Achieve Perfect Texture for My Bread?
Getting the right texture in this bread is all about mixing and baking properly. Here are some tips:
- After mixing the dry ingredients separately, fold them into the wet mixture gently. Over-mixing can lead to a dense loaf.
- Don’t skip squeezing out the zucchini! Too much moisture can make the bread sink and become gummy.
- Watch your baking time. All ovens are different, so start checking at the 50-minute mark. The bread is done when a toothpick comes out clean.
Letting it cool in the pan for just a bit helps set the texture before moving it to a rack to cool completely. Enjoy your baking!
Moist Zucchini Carrot Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 1 cup grated carrot
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup brown sugar (light or dark)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This lovely bread requires about 15 minutes of prep time and approximately 60 to 70 minutes of baking time. Don’t forget to allow it to cool for 10 minutes in the pan before transferring it to a wire rack for complete cooling. The total time you’ll spend is around 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Get your 9×5-inch loaf pan ready by greasing it and dusting it with flour, or you can line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the vegetable oil and brown sugar. Whisk them together until everything is blended smoothly. Next, add the eggs one at a time, making sure to mix well after each. Stir in the mashed bananas and the vanilla extract until everything is nicely combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg. This step helps to ensure that the leavening agents and spices are evenly distributed in your bread.
4. Mix It All Together:
Now, slowly add the dry mixture to the wet ingredients, stirring gently just until combined. Be careful not to over-mix; a few lumps are okay!
5. Add the Goodies:
Gently fold in the grated zucchini, grated carrot, and nuts (if you’re using them) into the batter. This adds texture and flavor to your bread.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth out the top, making it even.
7. Bake:
Place the loaf in the preheated oven and bake it for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
9. Slice and Serve:
Once completely cool, slice the bread and enjoy it plain or with a spread of butter or cream cheese. It’s delightful for breakfast, a snack, or even dessert!
Enjoy your moist and flavorful zucchini carrot banana bread!
FAQ
Can I Use Different Types of Oil?
Yes! While vegetable oil is great for moisture, you can use melted coconut oil for added flavor. Olive oil will also work, but it may impart a stronger taste.
What If I Don’t Have Ripe Bananas?
No worries! If your bananas aren’t ripe, you can speed up the ripening process by placing them in a paper bag with an apple for a day or two. Alternatively, mashed avocado can be used as a substitute for bananas, though the flavor profile will change slightly.
Can I Freeze Leftovers?
Yes, you can freeze this banana bread! Wrap slices tightly in plastic wrap or foil and place them in a freezer bag. They’ll last up to 3 months. Thaw in the fridge or at room temperature, then enjoy!
How Can I Adjust the Recipe for a Smaller Portion?
If you want to make a smaller batch, you can halve the recipe and use a smaller loaf pan (around 8×4 inches). Keep an eye on the baking time as it may reduce slightly; start checking at 50 minutes.
