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Carrot Zucchini Bread with melted butter
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4.73 from 18 votes

Zucchini Carrot Banana Bread or The BEST banana bread

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Baking
Keyword: banana bread,, quick bread
Servings: 12
Calories: 258kcal
Author: Good Dinner Mom

Ingredients

  • 1 teaspoon butter to grease loaf pan
  • 1 ¼ cup whole wheat flour, plus more for dusting
  • 1 teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • ½ cup coconut oil, melted and cooled or at least softened
  • 2 bananas mashed, 1 cup
  • 1 cup grated zucchini about 1 cup loose, not packed
  • 1 cup grated carrots also loose, not packed
  • ¼ cup either full fat sour cream or Greek yogurt, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup chopped walnuts

Instructions

  • 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

Calories: 258kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 211mg | Potassium: 227mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1855IU | Vitamin C: 4.2mg | Calcium: 31mg | Iron: 0.9mg