I can’t decide if I should name this recipe as a ‘loaf’ or as a ‘bread’. It’s more loaf-like, and closer to what we typically view as a loaf, but I’ve been using it as a bread. Forgive me if I interchange the two terms, terminology aside, this recipe is delicious.

The idea of bread or toast in the morning is always appealing from a time-saving standpoint but it’s somewhat void in terms of nutrition. I want my kids to have a hearty meal, ideally with some vegetables, good quality fats and some protein. This bread has all of that with the time-saving aspect included. I like to make several loaves at once, slice them ahead of time, put them into Ziploc bags and freeze them. We can take out one slice at a time, switch up the toppings (think almond butter, coconut oil, almond butter, sliced banana or mashed avocado) or eat it plain without compromising a truly healthy and nourishing meal that will set the kids up for the day. This is a gluten-free, grain-free and dairy free bread.

Wet Ingredients

  • 2 cups of grated zucchini
  • 1 cup of grated carrot
  • 2 eggs
  • 4 tbsp maple syrup
  • 1 tbsp avocado oil
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 3 tbsp raisins
  • 1 tbsp hemp seeds

Instructions

  1. Preheat your oven to 350
  2. Grease a loaf pan with coconut oil
  3. Remove the water from your zucchini one of 2 ways;
    1. Place all the grated zucchini in a mesh bag such as a nut milk bag or with cheesecloth and squeeze as much water as possible out from the zucchini.
    2. If you don’t have a nut milk bag or cheesecloth you can place the zucchini in a tea towel and squeeze as much as the water out as possible and then transfer to a new tea towel and let it dry out for a few more minutes.
  4. In a medium size bowl combine all of your wet ingredients
  5. In a separate, large bowl mix all of the dry ingredients together
  6. Transfer the wet ingredients into the dry ingredients and combine until you have a smooth, even mixture. Do not over mix.
  7. Bake for 50 minutes until a toothpick comes out dry.
  8. Let cool for 20 minutes before slicing

This bread can be sliced ahead of time and popped into the freezer. Thaw it an enjoy it plain or toast it and top it with some grass-fed butter, almond butter or sliced banana for a more filling meal.

Enjoy,

Leigh