Recipe: Healthy Paleo Carrot Zucchini Bread

I'm one of those people who will sneak extra vegetables in everything. One, because I have a fussy husband - and two, because I can never have enough vegetables. 

This recipe came about on a whim. I decided I wanted to make some sort of sweet baked good and then spotted a zucchini and a big bag of carrots in the fridge - so I decided they needed to be an ingredient. 

This Paleo Banana Bread Recipe is my favourite recipe of all time - only we didn't have any ripe bananas, so I turned to my second favourite recipe instead; The Best Paleo Zucchini Bread Recipe. A few simple changes and I had a new creation - and a new favourite recipe. 

This Paleo Zucchini and Carrot Bread Recipe is seriously delicious and so easy to make. 

It's perfect for breakfast, dessert or snacks and can be eaten at room temperature, chilled or toasted with butter - the choice is yours! The combination of flaxseeds, carrot, zucchini, almond meal and honey makes for the most incredible sweet loaf that you'll find yourself making again and again!

So let me share the recipe with you! >> 

Healthy Paleo Carrot Zucchini Bread Recipe

lower fat, refined sugar free, gluten free, dairy free, grain free,

freezer friendly, healthy, paleo, peanut free 

makes 1 small loaf/9-10 slices

3/4 cup (110g) finely shredded/grated zucchini

3/4 cup (110g) finely shredded/grated carrot 

1/4 cup (85g) honey*

2 tsp (10ml) vanilla extract

3 1/2 tbsp (50g) butter or coconut oil, melted 

1/2 cup (120g) unsweetened applesauce

4 eggs (~200g)

1/2 cup (55g) coconut flour (I recommend this one for the best results!)

1/2 cup (50g) almond meal

1/4 cup (30g) ground flaxseed (optional but recommended!)

3/4 tsp baking soda

1/2 cup pecans or walnuts, chopped

• Preheat your oven to 170C/340F.
• Grease and line a small loaf tin (we used this deep loaf tin) and set aside.
• In a medium mixing bowl, combine your zucchini, carrot, honey (or maple syrup), vanilla, melted butter/coconut oil, applesauce and eggs.
• Mix in your coconut flour, baking soda, almond meal, flaxseed and nuts and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter. 
• Pour your zucchini bread mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it - cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean.
• If your zucchini bread is browning too quickly but isn't cooked in the middle, cover it with foil.
• Allow to cool completely before slicing.
• We find this zucchini bread keeps best in a sealed container in the refrigerator and it will keep for 2-3 days. You can also freeze the slices by wrapping the slices individually and storing them in a sealed zip lock bag in the freezer.

*If you like your baked goods really sweet, increase this to 1/3 cup. You can also use equal amounts of maple syrup.

But tell me,
Are you a veggie sneaker? What's your ultimate veggie sneaking recipe? 
I can never usually convince Jesse to eat zucchini in baked goods - but he ate this (it did take some convincing) and loved it so usually my veggie sneaking has to be a covert operation.
And what's the last thing you baked?

    

   

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