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–+ servings
Zucchini carrot banana bread sliced on a wooden cutting board.
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5 from 3 votes

Zucchini Carrot Banana Bread

This banana bread is the ultimate trio of flavors. They create a really delicious quick bread that will quickly become a favorite in your house too.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Bread
Cuisine: American
Keyword: banana bread, carrots, whole wheat, zucchini
Servings: 10
Author: Amy Sandidge

Equipment

  • 1 8x4 loaf pan

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 ripe bananas
  • ¾ cup brown sugar
  • ⅓ cup melted butter
  • ¼ cup canola oil
  • ¼ cup Greek yogurt
  • 1 egg
  • 2 teaspoons vanilla
  • ⅔ cup grated carrots
  • 1 cup grated zucchini after it is grated, squeeze out the excess moisture.

Instructions

  • Preheat the oven to 350 degrees. Prepare your loaf by spraying with pan release or buttering the pan with softened or melted butter.
  • Mix the flour, baking soda, and salt in a small bowl and set aside.
  • In another medium-sized bowl, add in the bananas. Mash them with a fork. Next, add in the brown sugar, butter, and oil. Mix well. To this add the egg, vanilla, and Greek yogurt.
  • Now add the grated carrots and zucchini. Make sure you squeeze out the zucchini to get out excess moisture. Mix and add the dry ingredients.
  • Mix the wet and dry together, be sure not to overmix. You only want to mix this until they come together.
  • Pour the batter into the prepared pan and move to the preheated oven. Bake for 50-55 minutes.
  • Remove the pan from the oven. Let it sit in the pan for 5-7 minutes. Turn it out onto a cooling rack.
  • That is it. The loaf is done. You can enjoy this bread warm, cool, or even cold! This bread is amazing any way you choose to eat it!

Notes

  • First up, do not overmix your batter. This will result in a dense loaf. This is important with any quick bread, but really important when you are using whole wheat.
  • Also, make sure and use the spoon method for measuring wheat flour, if you aren't grinding your own. The flour will compact in shipping. Make sure and give it a quick mix, then spoon it into your measuring cup, then level it off with a knife.
  • The next biggest tip I have is not to overbake. Those dry baked goods I talked about, the baking time is the biggest culprit. Let me share my favorite trick for avoiding this.
  • Underbake your loaf just slightly. I know, this might sound like a bad idea but hear me out. Any baked goods will experience "carry-over cooking" when they are removed from the heat source.
  • What this means is the residual heat in the baked goods will continue to cook the loaf even after it is pulled from the oven. This is really important to remember with whole wheat as it absorbs more moisture.
  • If you pull this loaf out when it is perfectly baked, it will continue to cook over the next 5-10 minutes and become dry. So, underbake it just slightly and it will be perfect when you are ready to slice! My perfect time in the oven was 50 minutes.