Banana Zucchini Carrot Bread
Hello, friends! I have been reading all of your surveys that you sent in and the results are clear: you want more baked goods recipes! Like a lot more. I was surprised yet not... I mean, I think we are looking towards blogs and the internet in general for some tips on healthier eating. Yet we still crave those sweet things at home. I get that! I am one of those people, too. I love eating something sweet that I made myself, actually above all other treats. Does that make me sound conceited? You have to know what I mean! Home baked goodness is just so much better than anything I could pick up at the store, whether I made it or a friend did.
Today, I am sharing a super easy recipe for Banana Zucchini Carrot Bread. Yum! I have been meaning to use up the zucchini in my storage freezer that we shredded and saved from last year's garden. I absolutely love being able to do that! There is nothing better than having the taste of summer through the winter. You can use frozen or fresh zucchini for this recipe! Another thing that I have to mention is that making breads with fruits like this that are filled with water and therefore create moisture, can be a little experimental. You may end up with a very watery zucchini! You may have to add or subtract flour from your recipe depending upon what you are bestowed with. I hope that makes sense! If you'd like to try my plain banana bread recipe, it is very similar!
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2.5 cups flour
- 1.5 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup mashed bananas (about 2)
- 1/2 cup shredded zucchini
- 1/2 cup shredded carrots
- 1/2 cup sour cream
- 2 tsp vanilla
- Preheat your oven to 350. Grease a 9 inch loaf pan with butter or lard and flour the inside lightly.
- In a large bowl of an electric mixer, beat the butter at room temperature with the sugar until light and fluffy. Add the eggs and beat until creamed together.
- In a medium bowl, sift together the flour, baking soda, salt, and cinnamon. Add slowly to the butter mixture.
- In the medium bowl, mash together the bananas, zucchini, carrots, sour cream, and vanilla. Add to the batter until just incorporated. Your batter should be thick and hold a trace after running a spatula through it. If it is too watery, add 1/4 cups of flour until desired thickness is achieved.
- Fill your loaf pan and bake for 1 hour or until a knife inserted in the center comes out clean (the bread photographed took an extra 40 minutes - I probably could have divided the batter into two pans for less baking time)
- Let rest at least 10 minutes before removing from the pan and slicing.
This turned out delicious! I love that you get the added benefit of some veggies as well as the sweet flavor. My absolute favorite way to eat banana bread is for breakfast alongside my coffee; I place a slice in the toaster and then spread with butter. It's divine! I know that this loaf will be gone before tomorrow. Enjoy! (: