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CARROT & ZUCCHINI BREAD

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You can use chia seeds in place of the eggs.

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Rate this recipe 4.8/5 (5 Votes)

Ingredients

  • 1 1/2 cups Nearly Normal Gluten-Free Flour Mix™
  • 3/4 cup light brown sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs, beaten slightly
  • 1/4 cup oil
  • 1/4 cup vanilla yogurt
  • 1/2 cup grated carrots
  • 1 3/4 cup grated zucchini
  • 1/2 cup golden raisins

Details

Adapted from julesglutenfree.com

Preparation

Step 1

Preheat oven to 350 F.
Grease and “flour” a loaf pan with cornstarch . Combine eggs, yogurt and oil, mixing
well. Sift the dry ingredients and combine with the egg mixture. Fold carrots,
zucchini and raisins into the mixture. Pour into loaf pan and bake for 55 minutes or
until a cake tester comes out clean. Remove to a wire rack and remove from pan after
cooling for 5 minutes. Return to the rack to cool completely before slicing.

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