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Spiced Zucchini, Carrot and Banana Bread (Or Muffins!)

Spiced Zucchini, Carrot and Banana Bread or Muffins

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 or Muffins

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.

Spiced Zucchini, Carrot and Banana Bread Batter

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 or Muffins

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.

Spiced Zucchini, Carrot and Banana Bread Muffins with Almond Butter

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.

{ 8 comments… add one }
  • Meredith (The Cookie ChRUNicles) August 11, 2016, 2:55 pm

    yum! looks so good. I have been out of baking mode but I totally understand what it’s like when you feeling like baking! I go through phases with it.

  • Callie August 12, 2016, 5:51 pm

    Planning on making this this weekend! How did u shred the carrot and zucchini? We have a grater but think ours would grate the veggies too fine. Curious to know if you used a mandolin or large size grater? Thank you!!

    • Jen DeCurtins August 12, 2016, 8:46 pm

      I used a box grater on one of the coarser settings!

  • Alison | Daily Moves and Grooves August 13, 2016, 3:33 pm

    These look amazing!! I love zucchini bread, carrot cake, and banana bread, so this hybrid seems like a dream come true 🙂

  • Elena August 14, 2016, 10:23 am

    These were delicious! I didnt change a thing

  • Mariel August 21, 2016, 11:42 am

    I just made these this morning for brunch; they are so good! I followed your recipe exactly. Thanks for a great, easy, and fairly healthy recipe!

    • Jen DeCurtins August 21, 2016, 12:31 pm

      So happy to hear it! 🙂

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