Carrot Zucchini Banana Bread is a delightful combination of flavors and textures, bringing together the sweetness of bananas with the freshness of carrots and zucchini. Here’s a delicious recipe for you to try:
8. **Slice and Serve:**
– Once cooled, slice the carrot zucchini banana bread and serve. Enjoy it plain or with a spread of butter or cream cheese.
### Tips:
– **Moisture Control:** Ensure to squeeze out excess moisture from the grated zucchini and carrots to prevent the bread from becoming too wet.
– **Add-Ins:** Customize the bread by adding your favorite nuts, dried fruits, or even chocolate chips for extra flavor and texture.
– **Storage:** Store leftover bread tightly wrapped or in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
This Carrot Zucchini Banana Bread is moist, flavorful, and packed with nutritious ingredients. It’s perfect for breakfast, snack time, or as a treat with your afternoon tea. Enjoy baking and savoring this delicious bread!
A Sweet Summer Treats for you and your family.
INGREDIENT:
- 2 ripe bananas
- 3 eggs
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 cup apple sauce
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup butter
- 1 zucchini shredded-drained the juice a little bit but not too dry (about 1 cup)
- 1 medium carrot shredded about 1 cup
- 1/2 tsp cinnamon powder (optional)
method
In a large bowl, add mashed banana, eggs, melted butter, apple sauce and sugar. Mix until combined.
Add flour, cinnamon powder, baking soda,
shredded zucchini and carrots. Mix together in a spatula.
Transfer in a baking pan with parchment paper liner. Bake at 350F for 50 to 60 minutes. Let it cool for a little bit and slice. Enjoy!