Don’t let your summer vegetables go to waste! Make this gluten-free carrot zucchini bread instead. It’s extra moist and filled with comforting flavors of cinnamon. Sweetened with pure maple syrup and topped with a crunch of slivered almonds. You’ll find it hard to have just one slice!
Recipe Tips:
- Enjoy this bread just as is or spread some butter, your favorite nut butter or even cream cheese frosting on top!
- I used Trader Joe’s Gluten-Free flour blend (made with whole grain brown rice flour, potato starch, rice flour & tapioca flour).
- I tried this recipe without draining the zucchini. Still good, I just found the bread to be a little more dense than I like.
The fresh carrots and zucchini in this bread and low sugar make it nutritious and filling. I love enjoying a slice with my morning coffee.
Gluten-Free Carrot Zucchini Bread
This gluten free bread is made with fresh grated zucchini and carrots. It's perfectly moist and has just a touch of sweetness. Top it with slivered almonds for a little crunch.
Equipment
- Whisk
- Grater
- Medium size mixing bowl
- Large size mixing bowl
- Electric hand mixer
- Spatula
- Measuring spoons and cups
- Loaf pan
Ingredients
- 1+1/3 C gluten-free flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 C avocado oil
- 2 tsp vanilla extract
- 2 eggs
- 1/4 C maple syrup
- 1 C grated zucchini drained, about 1 medium zucchini
- 1 C grated carrots about 2-3 medium size carrots
- Slivered almonds for topping
Instructions
- Drain excess liquid from zucchini. Place zucchini in a sieve and press out liquid with back of a spoon. Alternatively, you can also place grated zucchini in a cheese cloth or paper towel and squeeze moisture out. Set zucchini aside.
- Preheat oven to 350F and grease a bread loaf pan.
- Sift flour, baking powder, baking soda, salt and cinnamon into a medium size bowl. Whisk until evenly incorporated. Set aside.
- In large bowl, with an electric mixer, mix oil, vanilla, eggs and syrup on medium speed until incorporated, about 1 minute. Lower the mixer's speed to low and slowly add in dry ingredients. Mix until incorporated, about 2 minutes. Using a spatula, stir in zucchini & carrots until evenly distributed.
- Pour batter into greased bread loaf pan. This pan is generally 8 1/2" x 4 1/2" in size.
- Bake in oven for 50-60 minutes or until tester (i.e. toothpick) inserted in center comes out clean. Cool for 20 minutes. Remove bread from pan and let cool some more.
- Slice, top it with butter or nut butter, serve and enjoy!
