Zucchini And Carrot Paleo Bread

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Average Rating: 5 | Rated By: 1 users

This deliciously moist zucchini and carrot bread is truly a winner. It is paleo, grain free and dairy free. Serving it with some jam or a slice of cheese makes it a perfect healthy high protein breakfast or anytime snack. Enjoy!

Makes 1 medium size loaf – about 10 slices


  • 1 ½ cup almond flour
  • 1 tsp. organic GF ground cinnamon
  • ¼ tsp. sea salt
  • ½ tsp. baking soda
  • 3 organic eggs
  • 1 tsp. vanilla
  • 1 tsp. organic GF apple cider vinegar
  • 2 tbsp. pure maple syrup
  • 1 tbsp. freshly grated ginger
  • 1 cup grated organic carrot
  • 1 cup grated organic zucchini
  • Instructions

  • Preheat oven to 300 F and place the rack on the bottom of oven
  • In a large bowl combine almond flour, cinnamon, sea salt and baking soda, then add carrots, zucchini and ginger and toss or stir together
  • In another bowl whisk together eggs, then add vanilla, apple cider vinegar and maple syrup and whisk some more, then add to dry ingredients and combine well. Scoop batter into a non-stick 7 inch round baking pan or equivalent. (I line the bottom of mine with parchment paper).
  • Bake for 50 minutes at 300 F. Cool completely before removing from the baking dish and cutting.

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