gf zucchini carrot bread (with recipe)

We have recently started doing more entertaining in Truckee, which took a little time since we didn't know anyone when we moved up here. And with entertaining comes feeding people, and with feeding people comes the need for dessert.

Enter this awesome recipe for gluten-free zucchini carrot bread that I adapted from Gluten Free Pantry's recipe, changing up some of the flours, adding the carrot, reducing the sugar by half and reducing the oil by half too. This is definitely a recipe that no one would ever suspect of being GF if they didn't already know it was. It's super adaptable, working equally well for dessert or brunch. The texture is fantastic: light yet moist. And did I mention it's pretty darn healthy, too?

If you don't have the flours I mention here, or don't need it to be gluten-free, just use 2 cups of a gluten-free flour mix or all-purpose wheat flour. 

Gluten-Free Zucchini Carrot Bread

Ingredients:
3 eggs
1 cup sugar (I used coconut sugar)
1/2 cup oil (I used coconut oil)
1/2 cup unsweetened applesauce
1 t. vanilla extract
1 cup gluten-free flour mix (including xanthan gum)
1/2 cup teff flour
1/2 cup millet flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups grated zucchini
1/2 cup grated carrot

Instructions:
Preheat the oven to 350 degrees.
Lightly grease two 9x5 inch loaf pans (or double the recipe and grease a bundt cake pan).
Combine the first five ingredients (eggs through vanilla).
In a separate bowl, combine the remaining dry ingredients (flour mix through cinnamon).
Combine egg mixture with flour mixture and beat just to combine.
Fold in the grated zucchini and carrot.
Transfer to prepared loaf pans.
Bake 60-70 minutes.
Cool 10 minutes in the pan and then transfer to wire rack to cool completely.

I doubled the recipe and made a bundt cake out of the batter, in addition to making two small loaves, one of which I sampled before people came over to be sure it was edible (it was!), and the second of which came on the road with me for a week of business traveling. And it kept really well in just a single layer of aluminum foil, staying moist and light for almost a full week.

I'm still new to gluten-free baking, but this recipe is a definite keeper. Yummy, healthy and easy.

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xoxo,