I’ve had the baking bug lately and this spiced zucchini, carrot and banana bread is my favorite thing that I’ve baked over the last month or so. I can also easily be turned into muffins or mini loaves.
It all started when I set out to make banana bread to take along on my beach trip but wanted to give it a little oomph. I also had carrots and zucchini in the fridge from the farmers market. I decided to do a “mash up” of banana bread and my Spiced Zucchini Carrot Bread.
The first go round was pretty good but the texture needed improvement. It was clear that I was going to have to play around with some of the ratios in my Spiced Zucchini Carrot Bread in order to accommodate the banana. You know that dense/gooey/uncooked bottom layer that you sometimes get with quick breads? My first test definitely had a little of that going on.
I nailed it on my second test and there was no gooeyness to be found. The texture and crumb was perfect and the taste was amazing. I’ll be making this recipe over and over again.
Turning them into muffins makes for the shortest baking time. I have also made this recipe in three mini loaf pans and as one full loaf. It’s versatile and works well in all sizes.
I’ve been enjoying the muffins and bread all week for breakfast with scrambled eggs, fresh fruit and a smear of almond butter.
Spiced Zucchini, Carrot and Banana Bread
3/4 cup all purpose flour
3/4 cup whole wheat pastry flour (can also sub 3/4 cup all purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup coconut oil (softened or melted, can also sub vegetable or canola oil)
3/4 cup brown sugar
1 large egg
2 very ripe bananas, mashed
1 teaspoon vanilla
1 cup shredded zucchini
1/2 cup shredded carrot
1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees and prepare a loaf pan or three mini loaf pans with butter or cooking spray. Note, you can also make this recipe into muffins. Prepare a muffin tin with cooking spray or 12 liners.
In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In another bowl, beat together bananas, eggs, sugar, oil and vanilla. You can use a stand mixer, a hand mixer or your own two hands! If you’re hand mixing I like to use a fork. Seems to work better than a spoon. Combine wet ingredients with dry until just combined.
Add in zucchini, carrots and walunts and stir until incorporated into batter. It should become more mixable at this point.
Bake for 50-60 minutes (loaf), 30-40 minutes (mini loaf), 18-22 minutes (muffins), or until a wooden toothpick comes out clean. Start checking the bread early. Baking times will vary depending on your oven. Let cool in pan for 10-15 minutes and then invert and place on a wire rack to cool completely.
Yield: one loaf, 3 mini loaves, 12 muffins
Recipe developed by Jen DeCurtins.