Carrot Zucchini & Apple Bread (nut free, paleo)
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: Bread, Breakfast, Snack, Dessert
- Cuisine: Nut Free, Paleo, Gluten Free, Dairy Free
Ingredients
Scale
- 3/4 cup coconut flour 84 grams
- 1/4 cup tapioca flour 30 grams
- 1 tablespoon cinnamon
- 1/4 teaspoon Celtic sea salt
- 1 teaspoon baking soda
- 4 pastured eggs
- 1/4 cup coconut milk full fat
- 1/4 cup pure maple syrup
- 1/2 cup (4 ounces) organic applesauce unsweetened
- 1 1/2 teaspoons pure vanilla extract
- 3 tablespoons coconut oil, melted, refined (42 grams)
- 1/2 cup carrots, grated
- 1//2 cup zucchini, grated, outside green part only
- 1 cup apple peeled and chopped (about 1 medium)
Instructions
- Preheat the oven to 350 degrees F and grease an 8”x4” loaf pan or line with parchment paper.
- Combine dry ingredients in a medium bowl and set aside.
- Whisk together eggs, coconut milk, maple syrup, applesauce, vanilla and coconut oil in a large bowl until well combined.
- Add shredded zucchini and carrots, mix until evenly combined.
- Gently stir dry ingredients into wet until all the flour is mixed in. Batter will be thick.
- Fold in 3/4 cup of chopped apples, leaving some to put on top of the loaf.
- Transfer batter to prepared loaf pan and spread, then sprinkle the top with remaining apple.
- Bake in the preheated oven for 55-60 minutes or until top is deep golden brown and a toothpick inserted near the center of the loaf comes out clean.
- Cool in the pan about 20 minutes, then transfer to a wire rack to cool completely
- Slice and enjoy.
- Store leftovers at room temperature for the first day, then refrigerate, covered, for up to 4 days.