This banana, carrot, and zucchini bread is a wholesome twist on a classic quick bread, packed with vegetables and naturally sweetened for a nourishing treat. Gluten-free flour and oats provide structure and fiber, while the addition of Greek yogurt adds moisture and protein. Warm spices like cinnamon, nutmeg, and cloves bring depth and a comforting aroma, and a touch of apple cider vinegar helps achieve a tender crumb. T

opped with a lightly sweetened cream cheese frosting and optional garnishes such as pomegranate seeds, grated carrot, or pistachios, this bread is both visually appealing and nutrient-rich—perfect for breakfast, snack time, or a mindful dessert.

Ingredients

Bread

• 2 bananas
• 1 cup carrots, grated
• 1 cup zucchini, grated
• 1/2 cup Greek yogurt
• 1 egg
• 1 1/2 cups gluten-free all purpose flour
• 3/4 cup oats
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp apple cider vinegar
• 1/3 cup maple syrup
• 1 tsp vanilla
• 1 handful dark chocolate chips

Frosting

• 1 cup cream cheese
• Maple syrup to desired sweetness (I only used about 2 tbsp)
• Pomegranate seeds, grated carrot, pistachio, etc. for topping if desired

Instructions

1. Mix together all of the bread ingredients & bake for 45 minutes at 350.
2. Once the bread is room temperature, mix the cream cheese & maple syrup, and spread on top of the bread.
3. Add the other toppings if desired.