Made primarily from fresh zucchini, carrot, ground almonds and egg this bread is high in protein, low in carbohydrates and nutrient rich
This bread did not last long in our household!! It’s so freaking tasty, as well as leagues healthier than traditional zucchini bread. My husband despises zucchini and he absolutely adores this bread recipe. It’s moist and rich in flavor (with just the right amount of sweetness). I had to freeze some so we didn’t gobble down the entire loaf.
By slicing the loaf then popping a few slices into individual sandwich sized zip lock bags makes it super easy to just put it back in the fridge to thaw a few hours before you want to eat it. Toasts up really well! I enjoyed it the next day with poached chicken.
- 1 medium zucchini, shredded
- 1 small /med carrot, shredded
- 1.5 cups almond meal
- 1/4 cup plus 1 tbsp coconut oil
- 1/3 cup shredded unsweetened coconut
- 3 eggs
- 1.5 tsp vanilla essence
- 2 tsp cinnamon powder
- 1/3 cup raw honey
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
Preheat the oven to 375F.
Squeeze out excess moisture from the zucchini and carrot, I did this simply by grabbing small handfuls at a time and squeezing the liquid out between my fingers over the sink. (There are more glamorous ways to do this I am sure).
Place the squeezed zucchini and carrot into a medium-sized mixing bowl then add in the remaining ingredients and beat together well by hand with a mixing spoon.
Pour batter in a rectangular cake tin, I sprinkled a little extra coconut flakes over the top of the batter then bake in the oven for about 35 minutes, until top and edges are looking very golden.