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Yields:
12 servings
Prep Time:
30 mins
Cook Time:
30 mins
Meal Types:
Breads & Baked Products
Desserts
Breakfast
Rating:
Average FatSecret member ranking fatsecret members overall average rating

Banana Zucchini Carrot Bread

Classic banana bread (or muffins) with a twist.

Ingredients

Directions

  1. Pre-heat oven to 350 °F (175 °C). Melt butter and pour into large bowl.
  2. Add bananas and mash. Add grated zucchini and shredded carrots. Mix well.
  3. Add sugar, beaten egg, and vanilla.
  4. Sprinkle in baking soda and salt and mix. Add flour and mix well.
  5. Pour in 4x8" loaf pan or two muffin trays (6 large each). Makes 1 loaf or 12 large muffins.
  6. Bake loaf for 60-75 minutes. Bake muffins for approx 20-30 minutes.
  7. Let cool on tray and serve.
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Reviews 
Everyone in my family loves these. Just be careful not to eat too many at once.. ;)
08 Aug 09 by member: BreezyWillow
My family and I agree that these are the ABSOLUTE BEST MUFFINS WE HAVE EEEEEVVVVVVVEEEEEERRRRR HAD!!!!! This is my new FAVORITE!!!! Awesome breakfast and snack for today :)
11 Nov 09 by member: gburgos1113
I enjoy these. They were very moist and not too sweet. A perfect breakfast muffin!
02 Mar 10 by member: CakeMistress
Great muffin at less than half the calories of thise "mega" muffins they sell today
27 May 10 by member: DRDOODLES
Just made a batch of muffins... They are great. I used splenda instead of regular sugar.
29 Jul 10 by member: yvmadrigal
Very good, next time I will add walnuts.
15 Aug 10 by member: TauchaMonique
Was a little unsure of these because I am not a fan of zucchini but you can't even taste it! Made a few changes to make this a bit healthier. Used whole wheat flour instead of white flour, splenda instead of sugar, and 1/3 cup of applesauce instead of butter. The above changes take this recipe down to 114 cals, 24 carbs and 0 fat!
09 Feb 11 by member: shipleyd
great recipe. i substituted splenda, butter substitute (i can't believe it's not butter), and 1 cup flour to make things even more delicious and healthy.
21 Apr 11 by member: jentizzle
Substituted applesauce for oil and used half whole wheat flour. I also used more carrot and zucchini, shredded in a food processor and a bit more flour to compensate. Super moist and freezes really well. Maybe needs a bit less sugar. Chocolate chips would be an awesome addition- may add them sometime when making for others.
30 Apr 11 by member: gnat824
I loved these muffins the first time I made them. I am making another batch as we speek. This time I added a 1 teas. cinnamon and about 1/4 cup walnuts. I bet they will be even better. I will let you know. :)
07 May 11 by member: debhut
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Nutrition summary:

There are 223 calories in 1 serving of Banana Zucchini Carrot Bread.
Calorie break-down: 23% fat, 71% carbs, 6% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 53
Calories 223
 
% Daily Values*
Total Fat 5.87g 9%
  Saturated Fat 3.427g 17%
  Polyunsaturated Fat 0.377g  
  Monounsaturated Fat 1.526g  
Cholesterol 34mg 11%
Sodium 165mg 7%
Potassium 178mg  
Total Carbohydrate 40.17g 13%
  Dietary Fiber 1.6g 6%
  Sugars 20.79g  
Protein 3.3g  
 
Vitamin A 19% Vitamin C 8%
Calcium 1% Iron 2%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
11%
of RDI*
(223 calories)
11% of RDI
Calorie Breakdown:
 
Carbohydrate (71%)
 
Fat (23%)
 
Protein (6%)
Carbohydrates, 40.17g (71%) Fat, 5.87g (23%) Protein, 3.3g (6%)
* Based on a RDI of 2000 calories