This bread. This bread with zucchini, with carrots, with ripe bananas…this is Zucchini Carrot Banana Bread and it’s the best bread I’ve ever made. Ever. I know that’s a bold statement but make this bread AS SOON as you have ripe bananas and you’ll agree. I know my husband and son certainly agree. I love it so much, I’ve been sharing it with people “too much” according to them. The last time I made it my husband said “Now don’t be giving any of this one away!” And even when I don’t share it with the neighbors it doesn’t last long. The last thing Dave said to me the other day as he’s heading off for work wasn’t “I love you” or “Have a nice day” but rather “You put some of that bread in my lunch, right?” 😀
Let me tell you about the ingredients since I know you want to get started. Whole wheat flour in the recipe adds hearty flavor without being dry. In fact, this bread is so moist thanks to the carrots and zucchini in the recipe. Coconut oil (more flavor!) and creamy full fat sour cream or Greek yogurt round out the ingredients. I use a combination of dark brown sugar and granulated sugar but I’ve also used coconut sugar and added less sugar than called for with equal success so if you’re going to tweak the ingredients, I think reducing or changing the sugar will still give you success. I’ve also made the bread with carrots and no zucchini… don’t do that. The combination of both the carrots and zucchini is so much better and more moist than with just one or the other. Plus, the color combination is visually tasty. You can leave out the nuts if you must, but FYI my friend who discriminates against nuts in any recipe said she loved this bread just as you see it.
When baking the bread make sure to test with a toothpick for doneness. It will come out clean but shiny from the melted coconut oil and moisture from the carrots and zucchini. Even if the top cracks a little, it’s going to be perfectly moist but not soggy. In fact, I found the slight crack in the top tells me that it’s not going to sink in the middle from not being completely finished as I found out once when I baked it two minutes less than ALL my other perfectly successful loaves, a lesson in when to leave well-enough alone. Fifty minutes seemed to be perfect for my bread but I live in high altitude and every oven is different, of course.
Zucchini Carrot Banana Bread is perfect any way you slice it but if you can try a slice about ten minutes out of the oven with a nice bit of creamy butter on top… Yeah, you better make two loaves.
- 1 teaspoon butter to grease loaf pan
- 1 1/4 cup whole wheat flour plus more for dusting
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup coconut oil
- 2 bananas mashed ~1 cup
- 1 cup grated zucchini about 1 cup loose, not packed
- 1 cup grated carrots also loose, not packed
- 1/4 cup either full fat sour cream or Greek yogurt
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts
- 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.