Zucchini-Carrot Bread for Amy

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.


About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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1 Response to Zucchini-Carrot Bread for Amy

  1. Amy Loar says:

    The bread was fantastic!! Such a great treat to see you and get such a fabulous gift!

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