August 16, 2012

Quick Bread with Zucchini & Carrots (and Banana too)

I mentioned that we have boatloads of zucchini this summer and that Little Smith isn't so sure about it... well in a late summer twist he has decided that he actually likes it (especially cut into matchsticks and stir-fried), but I am really really over zucchini! It has started piling up in the fridge with hopes that I'll pickle it or something. I'm trying to use up that zucchini in just about everything that I make these days.

I love to bake muffins and quick breads and I started playing with this recipe about a year ago when Little Smith went on a (mercifully brief) strike from eating almost everything except carbs. It was a frustrating time and I wanted to get some veggies in him so this bread (and it also makes great muffins) was our staple. Back then I cut way back on the sugar until it was almost inedible because he was eating so much of it... but now that we all eat a variety food, I put the sugar back because it really does taste so much better. The banana makes it extra moist and sweet. So fast and so yummy.

Zucchini Carrot Bread with Banana:
  • 2 c flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 c brown sugar
  • 1/4 c sugar
  • 2 eggs
  • 5 tbs melted butter
  • 1 large banana, mashed
  • 1 1/4 c grated carrots
  • 1 c (can go a bit more) grated zucchini
Grease a 9 x 5 loaf pan and set aside. Preheat the oven to 350 degrees. In a medium bowl mix the flour, baking powder, baking soda, salt, and spices. In a large bowl beat together the eggs, sugars, mashed banana, and melted butter.

Add the dry ingredients to the wet in three parts, stirring after each addition just to combine. Fold in the grated carrots and zucchini.

Pour the batter into the pan and tap to spread evenly. Bake for 50-60 minutes until a toothpick comes out clean from the center. Cool for a few minutes then turn out onto a baking rack to finish cooling.

This stuff goes fast in our house, it's perfect for breakfast, dessert, and snacks. Little Smith loves it so much and calls it cake... er actually 'cah'.

I'm thinking that I'm going to make a few more loaves tomorrow to bring as a hostess gift for a little trip we're taking this week-end with my family. I need to do something with that zucchini!

I think breakfast treats are the perfect gift and this bread does keep reasonably well wrapped tightly in saran wrap or foil. Sweet, tasty, and a little veggie in there for your conscience too!


  1. That looks delicious.

    We've grown so many zucchinis this year that I'm desperately looking for alternative recipes.

    Thank you for this one,

    Nina x

  2. Looks really good, I'd love some!

  3. Ha ha! When you said you wanted to pickle your zucchini, it reminded me of that short on Portlandia where they say "We can pickle that!" Have you seen it? Hilarious.

    This bread looks delish. Our zucchini plants died from some disease or insect, but we have loads of buttercup squash. Luckily, Emil and I love it (everyone else, not so much!)

    1. Yes! Love love that show and it's painfully funny how some of the sketches really hit home. But hey, got to love birds and pickles :)

  4. Looks good! I've never tried it with carrots. We too have had waaaay too much zucchini (and summer squash). I'm *almost* sick of it!

  5. I started an online bakery with my mom and we make this(ours recipe is very close to yours) into a muffin/cupcake. We top off ours with cream cheese frosting which everyone LOVES. although I also enjoy eating them plan. Isn't it fun giving children something yummy with out them knowing of all the good veggies we slipped them?=] Looking forward to your next post!

    1. Yum, cream cheese frosting is always a plus!

  6. mmm, lovely! If i had boatloads of zucchini I would make loads of zucchini sauteed with onions and tomatoes, and some pickled too... :)

  7. Yum! As always, we're in over heads with zucchini too. Thanks for sharing your recipe - looking forward to making it.

  8. Looks delicious and I like the hidden veggies. I think it is a lovely hostess gift. I certainly welcome baked goods. ;)

  9. This looks great Lilly! I was over-run with zucchini last summer and I still have some frozen. I think my kids would like this bread, another one to try x

  10. Im going to make this as soon as my zuchinni is big enough. Another way its good is when you fry it with onions and add cheese whiz..we love it and aren't a big fan of zuchinni.

  11. That little boy is such a sweetheart with that smile :)it made me smile..that cake must be good.