Let me just say that I have nothing against gluten or dairy. I eat both daily and don’t have any issues. That said, I love gluten-free quick breads! Without the gluten (those stretchy strands that develop in wheat flour), the finished bread tends to be more moist, tender and flavorful than the same bread made with wheat flour.
And speaking of flavor, this one has a lot! The recipe is based on an old family recipe for carrot cake that I’ve been making for on my dad’s birthday for years. It’s his favorite :) It has one tablespoon of cinnamon, which sounds like way too much, but trust me — it’s perfect. Together with the brown sugar, four eggs, and hint of nutmeg, you don’t even taste the veggies. And there are a lot of veggies: 4-5 carrots and 2 large zucchini in just four loaves. (I threw in an avocado last time just for fun. Feel free to try it! I had a little trouble getting the loaves cooked through with that muschmoisture, so if you use avocado, be prepared to cook the loaves 60-70 minutes instead of 40-50.)
The greatest thing about this bread is that kids love it. (Or at least some kids love it, haha.) One friend said her daughter “who only eats five foods, none of which are fruits or vegetables” inhaled this bread and asked for more. So if you have a picky eater, this might be worth a try — just make up another name for it, like Sugar Candy Dinosaur Pony Cake or something :) Or get them to help make it; that can increase their willingness to try it, too.
The biggest hassle of making this bread is grating the carrots and zucchini. I use my food processor and it’s done in just a few minutes. If you do it by hand, be prepared to break a sweat though: Four cups of grated zucchini / carrot is a LOT. But it’s worth it! Love this bread for breakfast or anytime snack with a cup of tea. Lots of flavor, not too sweet, and with all the veggies, oat flour and coconut oil, I feel pretty good about eating it :)
Gluten Free, Dairy Free Zucchini Carrot Bread
Yields 4 mini loaves
1 cup light brown sugar
4 large eggs
4 cups grated zucchini and carrot (about 4 carrots and 2 large zucchini)
1 cup Gluten Free flour
1 cup Gluten Free oat flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 Tablespoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
Sugar in the raw, for topping (optional)
Preheat oven to 350 degrees F. Grease 4 mini loaf pans (approx. 7″ x 2″ x 3″) with coconut oil.
In a large bowl, mix together sugar, eggs, zucchini, carrot and oil. In a separate bowl, mix together gluten free flour, gluten free oat flour, baking soda, baking powder, cinnamon, salt and nutmeg. Add dry ingredients to wet and stir to combine. Batter will be very thick.
Split batter evenly between loaf pans. (Batter will be very thick because coconut oil solidifies as it cools.) If using, sprinkle sugar in the raw on top of batter in each pan. Place loaf pans on large baking sheet and place baking sheet in oven. Bake at 350 degrees for 40 to 50 minutes, or until toothpick inserted into the center comes out clean. Remove from oven and cool.
To remove loafs from pans, run a butter knife around the edges of the inside of the pan to loosen the loaf. Gently loosen the bottom of the loaf as well. Turn the pan sideways with one hand underneath until loaf falls out into your hand. Place loaf on wire rack to continue cooling. Serve immediately, or wrap in plastic wrap to save or freeze, or give away!
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