Carrot-Zucchini Bread (Paleo)
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| 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.
Ingredients
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)
Directions
| Dry Ingredients | |
| Step 1 | |
| Place all dry ingredients in a large mixing bowl and blend. Set aside | |
| Wet Ingredients | |
| Step 2 | |
 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. | |
