Once your baby is able to eat breads, this carrot zucchini banana bread is a nutritious snack for him or her. It is made with freshly grated zucchini and carrot, and intense banana flavor. I also use whole wheat flour instead of all-purpose flour to give it more fiber. You can control how much sugar you add to it, so it isn’t too sweet for your baby. This recipe makes three mini loaves, so you can freeze the extra for later. This carrot zucchini banana bread is a perfect snack for at home or on-the-go.
Carrot Zucchini Banana Bread
Ingredients
- 1/3 cup liquid coconut oil
- 1 egg
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup plain yogurt
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 cup whole wheat flour
- 1/2 cup grated carrot
- 1/2 cup grated zucchini
- 1 banana
Instructions
- Preheat oven to 350 degrees F.
- Blend all ingredients in a Baby Bullet pitcher, and divide among 3 greased mini loaf pans.
- Bake for 20 minutes, until a toothpick comes out clean from the center of a loaf.