The snow was coming down in thick, quiet blankets, covering everything in sight. The wind howled outside, rattling the windows, while inside, our home was warm and filled with the comforting scent of something delicious baking. With the kids home from school and nowhere to go, we decided to turn the afternoon into a cozy baking session.
Digging through the fridge, we found an abundance of zucchini and carrots—leftovers from the week’s meals—just waiting to be turned into something special. That’s how this Gluten-Free & Dairy-Free Zucchini Carrot Bread came to be. It’s so easy to make, packed with wholesome ingredients, and incredibly moist. The best part? Everyone in the family loves it. Warm from the oven, with just the right touch of cinnamon and maple sweetness, it became an instant winter favorite.
Now, every time the snow starts falling, we know exactly what to bake. A simple, nourishing, and heartwarming loaf to share together, making the cold days feel just a little cozier.
Healthy Notes About This Recipe
✅ Gluten-Free & Dairy-Free: Made with almond flour and oat flour, this bread is easy on digestion and perfect for those avoiding gluten and dairy.
✅ Naturally Sweetened: Maple syrup (or honey) replaces refined sugar, adding a touch of natural sweetness without the crash.
✅ Nutrient-Packed:
- Zucchini & Carrots provide fiber, vitamins A & C, and hydration for a moist texture.
- Almond Flour offers healthy fats, protein, and vitamin E for skin and brain health.
- Oat Flour is a great source of fiber and supports heart health.
- Coconut Oil adds good fats that boost energy and keep the bread soft and rich.
✅ Versatile & Kid-Approved: This bread is not only a great way to sneak in veggies but also a satisfying snack or breakfast option for the whole family.
How to Store This Zucchini Carrot Bread
📌 Room Temperature: Store in an airtight container for up to 2 days.
📌 Refrigerator: For longer freshness, keep it in an airtight container in the fridge for up to 5 days. Warm it slightly before serving for the best texture.
📌 Freezer:
- Slice the bread and wrap each piece individually in plastic wrap or parchment paper.
- Place slices in a freezer-safe bag or container.
- Freeze for up to 3 months.
- To serve, thaw at room temperature or reheat in a toaster or oven at 300°F for a few minutes.
Zucchini Carrot Bread (Gluten-Free & Dairy-Free)
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-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.
- Mix dry ingredients: In a large bowl, whisk together almond flour, oat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In another bowl, whisk eggs, melted coconut oil, maple syrup, vanilla, and applesauce until smooth.
- Combine: Add wet ingredients to dry ingredients and mix until just combined. Gently fold in zucchini, carrots, nuts, and raisins.
- 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.