Prep Time: 30 mins
Cook Time: 30 mins
Meal Types:
Breads & Baked Products
Desserts
Breakfast
Rating:
fatsecret members overall average rating
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Banana Zucchini Carrot Bread
Classic banana bread (or muffins) with a twist.
Ingredients
Directions
- Pre-heat oven to 350 °F (175 °C). Melt butter and pour into large bowl.
- Add bananas and mash. Add grated zucchini and shredded carrots. Mix well.
- Add sugar, beaten egg, and vanilla.
- Sprinkle in baking soda and salt and mix. Add flour and mix well.
- Pour in 4x8" loaf pan or two muffin trays (6 large each). Makes 1 loaf or 12 large muffins.
- Bake loaf for 60-75 minutes. Bake muffins for approx 20-30 minutes.
- Let cool on tray and serve.
559 members have added this recipe to their cookbook.
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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
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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
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I enjoy these. They were very moist and not too sweet. A perfect breakfast muffin!
02 Mar 10 by member: CakeMistress
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Great muffin at less than half the calories of thise "mega" muffins they sell today
27 May 10 by member: DRDOODLES
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Just made a batch of muffins... They are great. I used splenda instead of regular sugar.
29 Jul 10 by member: yvmadrigal
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Very good, next time I will add walnuts.
15 Aug 10 by member: TauchaMonique
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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
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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
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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
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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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A low fat, low carb breakfast that the kids will love too.
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Hearty and delicious bread.
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Nutrition summary:
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There are 223 calories in 1 serving of Banana Zucchini Carrot Bread. |
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Calorie break-down: 23% fat, 71% carbs, 6% protein. |
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 53
Calories 223
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| % Daily Values* |
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Total Fat
5.87g
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9% |
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Saturated Fat
3.427g
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17% |
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Polyunsaturated Fat
0.377g
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Monounsaturated Fat
1.526g
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Cholesterol
34mg
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11% |
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Sodium
165mg
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7% |
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Potassium
178mg
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Total Carbohydrate
40.17g
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13% |
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Dietary Fiber
1.6g
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6% |
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Sugars
20.79g
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Protein
3.3g
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| Vitamin A
19% |
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Vitamin C
8% |
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| Calcium
1% |
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Iron
2% |
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| * |
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
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11%
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of RDI*
(223 calories)
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Calorie Breakdown:
Carbohydrate (71%)
Fat (23%)
Protein (6%)
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* Based on a RDI of 2000 calories
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