I have a friend in Austin who has the best laugh in town. We meet for coffee or breakfast every so often, but I don’t see her nearly enough. When we do get to meet, it’s about finding a place that caters to our gluten-free ways. And dairy. Last time we went to breakfast we had an okay GF pumpkin bread. I’ve been meaning to make my pumpkin bread for her for ages. I finally got the chance when I was invited to her baby shower.

Half way into pulverizing my almonds, I realized I had forgotten to buy the pumpkin. I decided to change the whole thing and add zucchini and carrots instead. I made 2 batches to make sure this worked, and I do believe it did.

Zucchini-Carrot Bread
1/2 cup almond flour
1/2 cup sweet rice flour
1/4 cup gluten free oat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 heaping teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoons natural sugar
2 Tablespoon honey
3 eggs
1 cup grated zucchini and carrots (half and half worked best)

Preheat oven to 375. Grease a loaf pan and set aside. In a food processor, blend all dry ingredients until fine. Add the honey and eggs and blend. Add the grated vegetables and blend. I like most of the shreds to be completely pulverized.

Bake at 375 for approximately 35 minutes. The toothpick should come out clean.