Zucchini-Carrot Banana Bread

• 3 mashed ripe bananas
• 2 large eggs (*look below for egg substitute)
• ⅓ cup melted coconut oil (or vegetable oil)
• ½ cup honey or maple syrup (or brown sugar if preferred)
• 1 tsp vanilla extract
• 1 ½ cups whole wheat flour (or all-purpose)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg (optional)
• 1 cup finely grated zucchini (squeezed of excess liquid)
• ½ cup finely grated carrot
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins or dark chocolate chips (optional)

*Common Egg Substitutes for Banana Bread. (each replaces 1 egg)

1. Flaxseed “egg” – 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min until gel-like.
   
   • Adds fiber and healthy fats, works well in hearty breads.
     
2. Chia “egg” – 1 tbsp chia seeds + 3 tbsp water, let sit 5–10 min until gel-like.
   
   • Similar to flax, but a bit crunchier unless ground.
     
3. Unsweetened applesauce – ¼ cup.
   
   • Adds moisture and mild sweetness; good if you don’t want seeds.
     
4. Mashed banana – ¼ cup (about half a banana).
   
   • Since the recipe already has bananas, this blends right in (but may make the bread extra dense).
     
5. Yogurt (dairy or non-dairy) – ¼ cup.
   
   • Keeps it moist and tender; plain works best.
     
6. Silken tofu – ¼ cup, blended smooth. (Great for structure in denser breads, very neutral in flavor)
   

Instructions

1. Prep oven & pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2. Mix wet ingredients: In a large bowl, mash bananas until smooth. Whisk in eggs, melted coconut oil, honey (or sweetener), and vanilla until combined.
3. Mix dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Combine: Add dry ingredients to wet mixture and stir until just combined (don’t overmix).
5. Add veggies & extras: Fold in grated zucchini, grated carrot, and any nuts, raisins, or chocolate chips.
6. Bake: Pour batter into prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool & enjoy: Let bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice once cooled.