What is Banana Zucchini Carrot Bread?
Banana zucchini carrot bread is a soft, flavorful quick bread that combines three nutritious ingredients — ripe bananas, shredded zucchini, and carrots. Each adds its own unique moisture, natural sweetness, and nutrients. The result is a loaf that’s dense yet tender, packed with fiber, vitamins, and flavor. It’s the perfect balance between indulgent and healthy, great for breakfast or an afternoon snack.
Ingredients You’ll Need
Here’s everything you need for this wholesome bread:
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1 cup mashed ripe bananas (about 3 medium bananas)
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1 cup shredded zucchini (squeeze out excess moisture)
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1 cup finely grated carrots
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2 large eggs (or flax eggs for a vegan version)
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⅓ cup melted coconut oil or light olive oil
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¼ cup honey or pure maple syrup (optional for sweetness)
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1 teaspoon pure vanilla extract
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1 ½ cups whole wheat flour (or half all-purpose, half whole wheat)
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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Optional mix-ins: ½ cup chopped walnuts, pecans, or dark chocolate chips
Step-by-Step Instructions
1. Preheat and prepare
Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. Prepare the vegetables
Shred the zucchini and carrots using a box grater. Place shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible to prevent sogginess.
3. Mix dry ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Mix wet ingredients
In another bowl, combine mashed bananas, eggs, oil, honey (or maple syrup), and vanilla extract. Whisk until smooth and creamy.
5. Combine everything
Fold the shredded zucchini and carrots into the wet mixture. Then slowly add the dry ingredients, stirring gently until just combined. Don’t over-mix. If you’re using nuts or chocolate chips, fold them in now.
6. Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover loosely with foil during the last 10 minutes.
7. Cool and serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Why You’ll Love This Recipe
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Triple nutrition power: Bananas, zucchini, and carrots offer fiber, vitamins A and C, and potassium.
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Naturally moist: The veggies and fruit eliminate the need for excess oil or butter.
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Kid-friendly: Sweet, soft, and flavorful — kids won’t even realize it’s loaded with vegetables!
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Perfect anytime: Serve for breakfast, a snack, or as a healthy dessert.
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Freezer-friendly: Make two loaves and freeze one for busy mornings.
Expert Tips for Perfect Results
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Use ripe bananas: The riper, the sweeter.
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Drain zucchini well: Too much liquid can make the bread heavy.
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Don’t over-mix: Gentle stirring keeps the texture light.
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Add nuts for crunch: Walnuts or pecans add healthy fats and texture.
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Let it rest: Cooling the loaf helps the flavors deepen and makes slicing easier.
Variations to Try
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Vegan version – Replace eggs with 2 flax eggs and use maple syrup.
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Gluten-free version – Use a gluten-free flour blend.
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Low-sugar version – Skip honey/maple syrup and rely on ripe bananas for sweetness.
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Spiced version – Add ½ teaspoon ground ginger or allspice for warmth.
Storing & Serving
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Room Temperature: Keep in an airtight container for up to 2 days.
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Refrigerator: Store up to 5–6 days.
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Freezer: Slice and freeze in zip bags for up to 2–3 months. Reheat slices in the toaster or microwave before serving.
Nutrition Highlights (per slice, approx.)
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Calories: 160
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Fat: 6 g
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Fiber: 3 g
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Protein: 4 g
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Sugar: 8 g (from natural sources)
