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.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper. Slightly oil paper. Set aside.
• First, cut and discard the extremities of zucchinis. Next, peel half of the skin or all of it, as you prefer. Grate the zucchinis on the smaller blade of your food processor or hand grater.
• Place the shredded zucchinis in a clean kitchen towel and wrap, squeeze until all the zucchinis water has been extracted. Discard zucchini water.
• Pack the shredded, drained zucchinis in a measuring cup to measure 1 cup. Set aside with the shredded carrots - no need to drain carrots.
• In a large mixing bowl, whisk olive oil, almond milk, apple sauce, cane sugar, and brown sugar.
• Stir in shredded, drained shredded zucchinis, shredded carrots, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
• In another bowl, combine flour, baking powder, and baking soda.
• Gently stir in the dry ingredients into the wet, until just combined, don't over mix to avoid a gummy heavy bread. You can stir in the dry ingredients in two addition to avoid lumps.
• Pour the batter into the loaf pan and bake in the center rack of the oven for 50-55 minutes or until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it.
• Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack.
• Slice the bread after a few hours. 3 hours is ideal for easy slicing. Decorate with frosting if desired, when the bread reach room temperature