Description
A recipe for spiced zucchini, carrot and banana bread that can also be easily transformed into muffins!
Ingredients
Scale
- 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
Instructions
- 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.