by Jen
on August 11, 2016
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.
Spiced Zucchini, Carrot and Banana Bread
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.
Spiced Zucchini, Carrot and Banana Bread
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
Here’s the recipe!
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