Zucchini Carrot Banana Bread

IMG_2609 (1) 

Today’s recipe is a variation of a breakfast bread recipe I previously posted! This one has less flour which I’m happy about. (: Please note, I didn’t indicate “organic” on the ingredients for the sake of redundancy, but try to use organic ingredients whenever possible!

• 1/2 cup grated zucchini (~1 zucchini)
• 1/3 cup grated carrot (~1 carrot)
• 2 ripe bananas
• 2 eggs
• 1 cup full-fat Greek or plain yogurt (Nancy’s is my absolute favorite)
• 1/4 cup coconut oil
• 1/2 tbsp vanilla extract
• 1 2/3 cup flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/8 cup gelatin (Make sure to get this one in the green container! The type in the red container will leave you with a funky consistency as it’s used to make jello.)
• 1/3 cup dark chocolate chips (I get mine from the Whole Foods bulk section)
• 1/3 cup chopped walnuts
• 1/4 cup unsweetened shredded coconut

1. Preheat oven to 350 F.
2. Grease 9″ x 5″ loaf pan with either coconut oil or butter, set aside.
3. In a large bowl, combine the zucchini, carrot, bananas, eggs, yogurt, coconut oil and vanilla extract.
4. In another bowl, mix together the flour, baking soda, baking powder, cinnamon and gelatin.
5. Combine the wet and dry ingredients and stir until combined.
6. Gently fold in the chocolate chips, walnuts and coconut.
7. Pour the batter into prepared pan and bake for about 50 minutes, or until a toothpick/butter knife inserted into the center comes out clean.

About 25 minutes in, I usually cover the bread with tin foil to prevent the top from burning. I think the bread tastes best cold, so I always let it cool, then refrigerate before serving. If you like it fresh out of the oven, let the bread cool for about 10 minutes, then enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.