Zucchini Carrot Banana Bread is the best quickbread you’ll ever make, truly. Incredibly moist and flavorful. The carrots and zucchini are fabulous together.
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.
Zucchini Carrot Bread Recipe (super Moist!)
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,
. 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 with a nice bit of creamy butter on top… Yeah, you better make two loaves.This quick bread is filled with so much healthy stuff, it’s practically a salad. It has zucchini, carrots, bananas, raisins, walnuts, and Greek yogurt. All nutritious.
Apple Carrot Zucchini Bread
You’ll see pretty flecks of green and orange, get some crunch from heart-healthy walnuts, and taste sweetness from bananas and raisins. It’s a moist, almost fluffy bread – so good and jam-packed with different textures.
I’ve had this bread on my to-do list for months. I spent a few lovely days in New York city last June – I caught up with friends, went to a boozy brunch with a DIY Prosecco Bar (that’s right, unlimited cocktails), saw Of Mice and Men on Broadway starring Chris O’Dowd and James Franco (can we say double yum?), and right before I boarded the Amtrak to Boston, I bought a slice of zucchini carrot bread from a small bakery across my hotel. The bread tasted like carrot cake without the frosting, but better because there was so much texture from the shredded carrots, zucchini, and raisins. As soon as I took a bite, I knew I wanted to recreate it at home.
I grated a medium zucchini and squeezed the water out of it with paper towels, and I used pre-shredded carrots. I decided to add some chopped walnuts because I love walnuts and also because I can’t get enough texture! I considered adding shredded coconut flakes, too, but thought that’s going a little overboard. And I briefly considered soaking the raisins in rum but stopped myself because I wanted this quick bread to say on the healthy side.
Banana Zucchini Carrot Bread With Pecans Vegan Yum!
(Confession: I have a penchant for soaking raisins in Cointreau, or cherries in brandy, or generally just adding rum to baked goods and desserts.)
And even though it could totally stand it for cake, we’re sticking to calling it bread. And righteously calling out the ZUCCHINI and CARROTS and the other healthy ingredients. BANANAS. COCONUT OIL. GREEK YOGURT. WALNUTS!
So go ahead and eat this smugly for breakfast. Smear some organic almond butter on it, to up the nutrition content even more. (Don’t point your finger at me if you want to smother it in butter or Nutella instead.)
Best Zucchini Bread
(Confession: I have a penchant for soaking raisins in Cointreau, or cherries in brandy, or generally just adding rum to baked goods and desserts.)
And even though it could totally stand it for cake, we’re sticking to calling it bread. And righteously calling out the ZUCCHINI and CARROTS and the other healthy ingredients. BANANAS. COCONUT OIL. GREEK YOGURT. WALNUTS!
So go ahead and eat this smugly for breakfast. Smear some organic almond butter on it, to up the nutrition content even more. (Don’t point your finger at me if you want to smother it in butter or Nutella instead.)
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