Carrot-Zucchini Bread (Paleo)

Serves 6-8
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Allergy Egg
Dietary Gluten-free
Meal type Bread, Breakfast, Snack
Is it possible to reverse auto-immunity by what we eat? The Paleo Diet may just be the answer. Begin with a delicious loaf of Paleo Carrot-Zucchini Bread.


Dry Ingredients

  • 1 cup Coconut Flour
  • 1 cup Almond Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt

Wet Ingredients

  • 4 Eggs (separated)
  • 1/3 cup Raw Honey
  • 2 cups Zucchini (shredded)
  • 1 cup Carrot (shredded)
  • 1 Small Banana (ripe)
  • 1/3 cup Almond Milk
  • 1/3 cup Coconut Oil (melted)

Wet Ingredients (Optional)

  • 1 cup Walnuts (chopped)


Dry Ingredients
Step 1
Place all dry ingredients in a large mixing bowl and blend. Set aside
Wet Ingredients
Step 2
Egg Whites Whipped
Place egg whites in a stainless steel bowl and whip until soft peaks form. Set aside. In a medium mixing bowl, add egg yolks, raw honey, coconut oil, and almond milk. Blend until fully incorporated.
Step 3
Smash ripened banana and add to the liquid ingredients you just blended. blend for 1 minute.
Step 4
Fold in shredded carrot and zucchini.
Step 5
Add wet ingredients to dry ingredients and blend.
Step 6
Fold in egg whites.
Step 7
Add walnuts if desired.
Step 8
Distribute batter evenly among three mini loaf pans or one large loaf pan. (I prefer 3 mini pans)
Step 9
Bake in a 350 degree oven for 45-50 or until center comes out clean (insert a knife or toothpick into center. Remove and make sure no batter remains).
Wet ingredients
Step 10
Completely cool before slicing.