Banana Zucchini Carrot Bread

   

Banana Zuchinni Carrot Bread 

 I made this for my son and his family the other night.  I originally made the recipe as noted below, but they liked it so much they asked me to make another one the next day -and double the recipe!!!  So that is what I did! It can be gluten free depending on what flour you use!  I love the fact that you can sneak in zucchini and carrots too! Enjoy! 

 

 

INGREDIENTS:

        1-1/2 cups flour (use almond flour for gluten free option) or Whole Wheat Pastry flour

·         3/4 cup turbinado sugar (or your favorite sugar)

·         1 teaspoon ground cinnamon

·         1/2 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

·         1 egg

·         1 cup mashed ripe bananas

·         1/2 cup grapeseed oil/or coconut oil

·         1/2 teaspoon vanilla extract

·         1 cup shredded zucchini/carrots mixed or any combination totalling 1 cup 

   1/2 cup chopped walnuts (optional)

This makes an 8×8 pan (or 3 – mini loaf pans). I doubled the recipe for a 9x13pan. (It could also be made using traditional bread loaf pans but it seems to cook quicker this way!

DIRECTIONS:

1.    In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini/carrots and optional walnuts.

2.    Transfer to pan size of choice coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each,.or one 8×8 square pan.  Double the recipe for a 9×13 pan.

 


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