Zucchini Carrot Banana Whole Wheat Bread Food

ZUCCHINI-CARROT-BANANA WHOLE WHEAT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mash banana in a large bowl. Whisk in eggs, sugar, honey, oil, and vanilla extract.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the banana mixture until batter is moistened.
• Stir zucchini, carrot, and chocolate chips into the batter until evenly distributed. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes.

ZUCCHINI CARROT BANANA BREAD OR THE BEST BANANA BREAD

Steps:

• Preheat oven to 350F degrees.
• Butter a 9"x5" loaf pan and then dust with flour (I used dark non-stick pan)
• In a medium bowl, stir together the flour, baking soda, cinnamon, and salt.
• In the bowl of a stand mixer, mix the sugars, eggs, coconut oil, mashed bananas for about 3 minutes on medium speed to fully incorporate and smooth as much as possible. Turn mixer to low and add grated zucchini, grated carrots, sour cream (or yogurt), and vanilla.
• Fold in flour mixture and just mix until combined. Using a rubber spoon, add the walnuts and scrape down the pan.
• Pour the batter into prepared pan.
• Bake on middle rack for 50-60 minutes (50 was PERFECT) until toothpick comes out clean.
• Remove from oven to cooling rack. Cool about 10 minutes before removing from pan, then cool completely before cutting.

WHOLE WHEAT ZUCCHINI OR CARROT BREAD

Steps:

• Beat together oil and honey, then add eggs, vanilla and zucchini.
• Sift dry ingredients and add to zucchini mixture.
• Add nuts last.
• Bake in a greased 9" loaf pan at 350F for 45 to 60 minutes.

WHOLE WHEAT ZUCCHINI BANANA BREAD

Steps:

• Preheat the oven to 350.
• In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt and mix well.
• In a separate large bowl, mash the bananas and then add the honey, egg, Greek yogurt, milk, vanilla and zucchini and mix well.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• Pour the batter in a well-greased 9x5 bread pan.
• Bake at 350 for 45-50 minutes, until a toothpick in the center comes out clean.
• Let cool in the pan for 5-10 minutes, then turn out and cool completely on a wire rack.
• Store leftovers in the fridge after two days. This bread also freezes great and can be kept 3-5 months in the freezer.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
• Add the sugar and blend.
• Mix the eggs with the oil and add that to the flour mixture, mix again.
• Mix the zucchini, carrots and walnuts, add and mix.
• Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.

ZUCCHINI CARROT BANANA BREAD

Steps:

• 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!

ZUCCHINI CARROT MUFFINS

Steps:

• Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
• If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
• Place the zucchini on a stack of paper towels. Pat dry and set aside.
• In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Add the grated carrot and zucchini. Fold gently to combine.
• In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
• Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
• Fold in the nuts or any other mix-ins.
• Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!

CARROT ZUCCHINI BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note - Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
• In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
• Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
• Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
• Turn batter out into the prepared pan (it's quite thick, this is what you want), smoothing the top lightly with a spatula.
• Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, zucchini, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

ZUCCHINI BREAD RECIPE

Steps:

• Grease 8 1/2- by 4 1/2-inch loaf pan and line with a 7- by 13-inch sheet of parchment paper so that parchment hangs over the long sides of the pan forming a sling. Adjust oven rack to lower-middle position and preheat to 350°F (177°C).
• Place grated zucchini in a colander and press against the sides to extract liquid, or wrap in a clean kitchen towel or cheesecloth and squeeze to remove excess liquid. You should end up with about 6 1/2 ounces (1 1/2 cups; 185g) drained zucchini. Set aside.
• In a medium bowl, whisk together all-purpose flour, whole wheat flour, salt, baking soda, cinnamon, baking powder, coriander, and nutmeg until well combined.
• In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil, butter, and vanilla until thoroughly combined and sugars are dissolved.
• Add flour mixture to egg mixture. Using a flexible spatula, mix just until just incorporated, and no dry flour remains. Fold in zucchini and walnuts (or pecans, dried fruit, or chocolate chips), if using.
• Transfer pan to a wire rack to cool for 30 minutes. Run a butter knife along edges to loosen, then lift loaf using overhanging parchment and transfer to a cutting board. Slice with a serrated knife and serve.