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Zucchini Carrot Bread (Gluten-Free & Dairy-Free)

Here’s a Gluten-Free & Dairy-Free Zucchini Carrot Bread recipe that’s moist, delicious, and packed with healthy ingredients!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings: 12
Course: Breakfast, lunch, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup almond flour
  • 1 cup oat flour (certified gluten-free)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs (or flax eggs: 2 tbsp flaxseed meal + 5 tbsp water)
  • ¼ cup coconut oil, melted (or avocado oil)
  • ⅓ cup maple syrup or honey
  • 1 tsp vanilla extract
  • ½ cup unsweetened applesauce
Add-ins:
  • ¾ cup grated zucchini (keep extra liquid: just remove the applesauce ingredient)
  • ¾ cup grated carrots
  • walnuts or pecans (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
    Prepare zucchini & carrots: Grate both and use a clean towel to squeeze out excess moisture, if you want to or else keep it. Set aside.
  2. Mix dry ingredients: In a large bowl, whisk together almond flour, oat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. Mix wet ingredients: In another bowl, whisk eggs, melted coconut oil, maple syrup, vanilla, and applesauce until smooth.
  4. Combine: Add wet ingredients to dry ingredients and mix until just combined. Gently fold in zucchini, carrots, nuts, and raisins.
  5. Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
    Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.