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Carrot Zucchini Bread Recipe

Carrot Zucchini Bread

Yield 1 Loaf

Free of: gluten and top 8 allergens.

This loaf is perfectly sweet and full of flavor!

Ingredients

Bread

2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water) (see recipe notes)

1 tsp baking powder

1/2 tsp baking soda

1 3/4 cups all-purpose gluten-free flour blend

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground nutmeg

1/2 cup unsweetened applesauce

1/2 cup organic cane sugar

1/4 cup light brown sugar

1/4 cup olive oil, or other vegetable oil

1 cup grated or shredded carrots

1 cup grated or shredded zucchini, firmly packed and squeezed of excess liquid

1/2 cup golden raisins

Glaze (optional)

2 cups confectioners sugar (approximately 8 ounces)

1 tbsp fresh lemon juice

1 tbsp fresh lime juice

1 tbsp fresh orange juice

Instructions

  1. For the bread, preheat oven to 350-degrees F and grease a 9-inch x 5-inch loaf pan. Line with parchment paper, leaving an overhang on two sides. Set aside.
  2. In a small bowl, whisk together flaxseed meal and water. Set aside for 5 minutes.
  3. In a medium bowl, sift the baking powder and baking soda into the flour. Add cinnamon, salt, and nutmeg. Whisk to combine. Set aside.
  4. Return to flaxseed mixture and vigorously whisk; it will be gelatinous.
  5. In a medium bowl using a hand held mixer on low speed, beat together applesauce, sugars, and oil until smooth, about 1 minute. Pour in flaxseed mixture and blend to combine.
  6. Add dry ingredients and beat on low just until combined.
  7. Fold carrots, zucchini, and raisins into the batter and gently mix until evenly incorporated.
  8. Pour batter into prepared loaf pan. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool in pan for 15 minutes. Carefully invert bread onto rack, turn right-side up and continue to cool. Enjoy warm, cool, or glazed.
  9. For the glaze, when the loaf has completely cooled, sift the powdered sugar into a small bowl. Whisk in lemon, lime, and orange juices until smooth.
  10. Test the consistency by lifting the whisk from the bowl and drizzling the glaze back into the bowl; the drizzled glaze should be thick and leave a trail. If too thin, whisk in additional powdered sugar as needed.
  11. Set the carrot zucchini loaf on a wire rack over a large piece of parchment paper or foil. Pour the glaze in a steady stream down the center of the cooled loaf, allowing it to run over and down the sides. Use a palette knife to push the glaze over the sides, if needed.
  12. Allow the glaze to set before cutting, about 2 hours.

Notes

If egg allergy is not an issue, substitute 2 pasture-raised organic eggs for the flax eggs.

Grain Free:

For a grain free version, substitute 1-1/4 cups cassava flour for the 1-3/4 cups gluten-free flour. Even though cassava flour is lighter, it does absorb more liquid. With this in mind, you need slightly less cassava flour than gluten-free or whole wheat flour.

The baking time is normally longer when using cassava flour as products have a tendency to bake faster on the outside while the inside may still be slightly doughy.

We made a loaf substituting Otto's Cassava Flour for the gluten-free flour that was perfect! The beauty of cassava flour is that it's not gritty, as sometimes gluten-free blends lend to grittiness.

Courses Breakfast & Brunch

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/carrot-zucchini-bread/