Banana Carrot Zucchini Bread Recipe

Zucchini Carrot Banana Bread Tender and yummy quick bread …

WebJul 23, 2019 · 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 …

Rating: 5/5(3)

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Healthy Zucchini Bread Recipe Cookie and Kate

WebOct 1, 2022 · Instructions. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a …

1. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
2. Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
3. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
4. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.

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Zucchini Banana Bread BEST Healthy Bread Recipe

WebJun 19, 2019 · Instructions. Preheat the oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan with nonstick spray. Line with parchment …

1. Preheat the oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan with nonstick spray. Line with parchment paper so that the paper overhangs two sides like handles, then lightly grease again.
2. Thoroughly squeeze the shredded zucchini with a paper towel to remove as much excess water as possible. Repeat as needed.
3. In the bowl of a standing mixer or a large mixing bowl, beat the mashed banana with the honey, coconut sugar, coconut oil, and vanilla extract until smooth. (You can also use a whisk and some elbow grease and mix the batter by hand.) Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then mix again until smoothly combined. If the coconut oil does resolidify, microwave the bowl in 10-second bursts, just until the coconut oil reliquifies.
4. Sprinkle the cinnamon, nutmeg, baking soda, baking powder, and salt over the top of the batter. Mix to combine. Sprinkle the flour evenly over the top, then mix on very low speed, just until the flour disappears. By hand, fold in the zucchini and the nuts or chocolate chips (if using), stopping as soon as it's mostly evenly blended. Do not overmix. The batter will be thick.

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