Description
This Gluten-Free Spiced Zucchini Carrot Bread achieves the perfect balance between a comforting treat and a nutrient-dense snack, incorporating the hydrating properties of zucchini with the antioxidant power of carrots, all while delivering a satisfyingly spiced flavor.
Ingredients
Scale
1 1/2 cups Gluten-Free Flour Blend
1/2 cup Fresh Zucchini, grated
1/2 cup Fresh Carrots, grated
1/4 cup Avocado Oil
1/4 cup Pure Maple Syrup
3 Pasture-Raised Eggs
1 teaspoon Cinnamo
1 teaspoon Ginger
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
Instructions
- Grate zucchini and carrots; squeeze excess moisture from zucchini
- Preheat oven to 350°F (175°C) and grease a loaf pa
- In a bowl, mix gluten-free flour, cinnamon, ginger, baking soda, baking powder, and sea salt
- In another bowl, whisk eggs, avocado oil, maple syrup, and vanilla until smooth
- Combine wet and dry ingredients, stir gently
- Fold in zucchini and carrots
- Pour batter into the loaf pan and bake for 50 to 60 minutes
- Cool in the pan for 10 minutes, then transfer to a wire rack
Notes
Ensure zucchini is well-drained to maintain loaf structure.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 9g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg