Carrot Zucchini Bread Paleo Recipes

CARROT ZUCCHINI & APPLE BREAD (NUT FREE, PALEO)

Steps:

• 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.

CARROT ZUCCHINI BREAD

Steps:

• In a bowl, combine the first 8 ingredients. Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture. Pour into 2 greased and floured 8x4-in. loaf pans. Bake at 350° until bread tests done, about 45 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.