I make toddler-friendly bread on the weekend and store it in slices so we always have a quick snack handy.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- 1 very ripe banana
- 2 eggs, beaten
- ⅓ cup white sugar
- ¼ cup honey
- ¼ cup oil
- ¼ teaspoon vanilla extract
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 zucchini, grated
- 1 carrot, grated
- ¼ cup semisweet chocolate chips (Optional)
Instructions
- 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.
- If the batter seems very thick, add a few tablespoons of milk.
- You can use walnut pieces instead of chocolate, if desired.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 377 mg |
| Sugars | 23 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
My son absolutely loves it and refuses to eat veggies! I will definitely be making this again, especially since he knows they’re in it! I did sprinkle chocolate chips on the top, but didn’t add them to it.
This recipe is delicious, however, it calls for grated zucchini from a medium zucchini, which turned out to be too vague for me. It turns out that the right amount is about 1.5 cups of zucchini. The first time I made it I used too much, and the bread was moist to the point of being under cooked. The second time I used about 1.5 cups of zucchini AND I squeezed the water out of the zucchini, and it turned out perfectly.
Not as rich as regular banana bread, but good considering how healthy it is. Used agave nectar instead of honey.
This Zucchini bread has become my new go-to sweet bread recipe. I followed the directions as written, except I doubled it to make two loaves because we love it. I also skipped the chocolate chips and added walnuts as suggested. My husband asks for it every time I have overripe bananas.
followed the recipe excty. yum.
I made 12 jumbo muffins by adjusting the recipe up to 12 servings. I used 2 bananas and a 1/4 cup coconut sugar. Probably 1.5 tsp cinnamon. I also swapped 1/4 cup white flour for wheat bran (Bob’s Red Mill) to improve the carb to fiber ratio. I baked them at 350 for 25 minutes. A toothpick into the biggest muffin revealed that a couple more minutes were needed so I shut off the oven and gave it another 3 minutes. The results were excellent. Perhaps a bit dense for some with the extra fiber but very tasty nonetheless.
Turned out beautifully – added Walnuts, applesauce, & a spoonful of chia/flaxseeds, baked for 50 min – moist, & great flavor.
Loved it!! So great! And so many flavors all in one honestly only difference I would say is to add some sort of nutty top because I feel like then it would be officially the best (and I’m not a nut food type of person but this particular recipe would be great with it) I am honestly shocked.. didnt expected it to turn out so well lol will definately be making more of it in the future!
Very good, I did add another banana, a heaping tbsp of ground flax seed, used half olive oil/applesauce instead of veg oil – cooked exactly for 50 min – had just the right amount of sweetness and was very moist
So tasty! used coconut oil & agave instead of honey. 1/2 cup of walnuts. This recipe is a keeper!
I’m not the best baker, but I made this & it turned out great!!! It’s really good!
This recipe is delicious just the way it is, but I added a light cream cheese frosting on top.
No changes. However, I followed the tip to use a knife to test and it was never getting clean. I kept cooking it too long. I finally ignored the clean knife direction and took it out. I always used a toothpick in the past. It was tasty but dry. My own fault for not using my own way of testing. I will make it again.
This is my new ‘go to’ bread, easy and tasty and healthier than my ‘before’ banana bread. I did add raisins instead of chocolate.