Best 5 Zucchini Carrot Banana Whole Wheat Bread Recipes
Indulge in a delightful culinary journey with our enticing Zucchini Carrot Banana Whole Wheat Bread, a symphony of flavors and textures that will tantalize your taste buds. This wholesome loaf is a harmonious blend of freshly grated zucchini, sweet carrots, ripe bananas, and hearty whole wheat flour, resulting in a moist, tender crumb and a symphony of flavors that dance on your palate. Elevate your breakfast or brunch routine with this nutritious and delectable treat, or savor it as a guilt-free snack throughout the day. With its abundance of wholesome ingredients, this bread not only satisfies your cravings but also nourishes your body with every bite.
This versatile recipe offers three variations to cater to your unique dietary preferences. Indulge in the classic Zucchini Carrot Banana Whole Wheat Bread, a timeless favorite that showcases the perfect balance of flavors. For a gluten-free alternative, embark on a culinary adventure with our Zucchini Carrot Banana Gluten-Free Bread, a delectable treat that caters to those with gluten sensitivities. And for those seeking a vegan delight, our Zucchini Carrot Banana Vegan Bread awaits, a plant-based masterpiece that delivers on taste and texture without compromising on indulgence.
Each variation of this whole wheat bread is meticulously crafted with simple, wholesome ingredients, ensuring a symphony of flavors that will delight your senses. Freshly grated zucchini lends a moist, tender texture, while sweet carrots add a touch of natural sweetness and vibrant color. Ripe bananas contribute a velvety texture and a burst of fruity flavor, while hearty whole wheat flour provides a wholesome foundation. The result is a symphony of flavors and textures that will captivate your taste buds and leave you yearning for more.
ZUCCHINI CARROT BANANA BREAD
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
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!
ZUCCHINI CARROT BANANA BREAD OR THE BEST BANANA BREAD
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
BANANA-ZUCCHINI BREAD
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
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
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
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
WHOLE WHEAT ZUCCHINI OR CARROT BREAD
You won't believe it's an all whole wheat quick bread! Lower in sugar (honey) that most recipes, this zucchini bread is fabulous. Low fat seekers can sub 1 cup of applesauce for oil. I have not made the carrot bread variety. From Whole Foods for the Whole Family.
Provided by Kate 8
Categories Quick Breads
Time 1h10m
Yield 1 9" loaf, 18 serving(s)
Number Of Ingredients 13
Steps:
- Beat together oil and honey, then add eggs, vanilla and zucchini.
- Sift dry ingredients and add to zucchini mixture.
- Add nuts last.
- Bake in a greased 9" loaf pan at 350F for 45 to 60 minutes.
Nutrition Facts : Calories 150.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 20.7, Sodium 144.4, Carbohydrate 16.6, Fiber 1.7, Sugar 8.3, Protein 2.8
Tips:
- Use fresh and ripe zucchini and carrots: This will ensure that your bread has the best flavor and texture.
- Grate the zucchini and carrots finely: This will help them distribute evenly throughout the bread and make it easier to mix.
- Mash the banana until it is very smooth: This will help it blend into the batter and make the bread more moist.
- Use whole wheat flour instead of all-purpose flour: This will make the bread more nutritious and give it a heartier texture.
- Add a variety of spices to the batter: This will give the bread a more complex flavor. Some good options include cinnamon, nutmeg, and ginger.
- Bake the bread in a loaf pan until a toothpick inserted into the center comes out clean: This will ensure that the bread is cooked through.
- Let the bread cool completely before slicing it: This will help it hold its shape and make it easier to slice.
Conclusion:
Zucchini carrot banana whole wheat bread is a delicious and healthy way to use up leftover zucchini and carrots. It is also a great way to get your kids to eat their vegetables! This bread is moist, flavorful, and packed with nutrients. It is perfect for breakfast, lunch, or a snack. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your home.
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