Carrot Zucchini Bread
Yield 1 Loaf
Free of: gluten and top 8 allergens.
This loaf is perfectly sweet and full of flavor!
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
2 cups confectioners sugar (approximately 8 ounces)
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1 tbsp fresh orange juice
- 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.
- In a small bowl, whisk together flaxseed meal and water. Set aside for 5 minutes.
- In a medium bowl, sift the baking powder and baking soda into the flour. Add cinnamon, salt, and nutmeg. Whisk to combine. Set aside.
- Return to flaxseed mixture and vigorously whisk; it will be gelatinous.
- 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.
- Add dry ingredients and beat on low just until combined.
- Fold carrots, zucchini, and raisins into the batter and gently mix until evenly incorporated.
- 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.
- 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.
- 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.
- 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.
- Allow the glaze to set before cutting, about 2 hours.
If egg allergy is not an issue, substitute 2 pasture-raised organic eggs for the flax eggs.
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 Allergy Chefs at https://www.yourallergychefs.com/carrot-zucchini-bread/