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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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: bread, carrot, zucchini
Servings: 8 people
Calories: 215kcal

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!