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
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.