Pineapple, Zucchini + Carrot Loaf - I think it’s such a great alternative traditional banana bread, though this recipe does have a secret banana hiding inside!
So, this recipe is a take on muffins that my mom use to make when I was a kid, but sadly it’s a recipe that seems to have disappeared which means a bunch of recipe testing to try to get it just right. Now, while I know this isn’t a muffin recipe it can easily be baked in muffin tins, and I must say its a dead ringer of the recipe from my childhood.
So, there are a couple of things I have changed from that classic, and that is the addition of zucchini and banana. Most healthy-ish baking recipes tend to use applesauce, which is a good way to cut back on sugar and keep it nice and moist, but I don't know about you, I don’t usually have apple sauce on hand, so that is where the banana comes in. I am way more likely to have bananas, and even if they aren’t super ripe and brown they still work just fine. Now while this recipe has a decent amount of sugar it also has almost 3 cups of veggies and a bunch of fruit so you can feel pretty good about that!
This is a great recipe to make if your garden has produced an overabundance of zucchini and carrots, or you just want a super yummy breakfast or snack - either way, it’s perfection!
prep time 20 minutes
cook time 55 minutes
total time 1 hour 15 minutes
servings 16 - 20 slices
1/2 cup oil
1 medium banana
2 cups white sugar
2 tsp vanilla
2 cups shredded zucchini
3/4 cup shredded carrots
3/4 cup finely chopped pineapple
3 cups flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 tsp cinnamon
3/4 cup walnuts
Preheat oven to 350. Prepare 2 loaf pans with cooking spray or parchment paper.
In a large bowl combine eggs and oil and whisk to combine. Add in the banana and mash until it is fully broken down. Stir in sugar, vanilla, zucchini, carrots and pineapple.
In a small bowl combine flour, baking soda, baking powder, salt, cinnamon and walnuts. Add the flour to the wet ingredients and stir until just combined. Evenly distribute the mixture between the loaf pans then bake for 45-55 minutes or until loaf is golden brown and a toothpick comes out clean.
Allow to cool for 10 minutes before turning onto a cooling rack.