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Gluten-Free Carrot Zucchini Bread

Jessica T. Brown
A moist, naturally sweet gluten-free bread packed with grated zucchini and carrots.
Perfect for breakfast, snack, or dessert, this fiber-rich, heart-healthy loaf is quick to prepare and satisfying to eat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine Gluten-Free, Healthy
Servings 8 slices

Equipment

  • 1 whisk
  • 1 Medium Mixing Bowl
  • 1 Grater
  • 1 Large mixing bowl
  • 1 electric hand mixer
  • 1 Spatula
  • Measuring cups and spoons1 Loaf pan (8½" x 4½")

Ingredients
  

  • 1⅓ cups gluten-free flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ cup avocado oil
  • 2 tsp vanilla extract
  • 2 eggs
  • ¼ cup maple syrup
  • 1 cup grated zucchini drained (about 1 medium zucchini)
  • 1 cup grated carrots about 2–3 medium carrots
  • Slivered almonds for topping

Instructions
 

  • Prepare the Zucchini: Start by preparing the zucchini, as moisture control is key to a perfectly moist loaf.
    Wash your zucchini thoroughly, then grate it using a medium-sized grater.
    Once grated, place the zucchini into a fine mesh sieve or cheesecloth.
    Press gently with the back of a spoon or squeeze with your hands to remove excess liquid. This step prevents the bread from becoming soggy.
    Set the drained zucchini aside on a plate while you prepare the remaining ingredients.
  • Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C) to ensure even baking.
    Grease an 8½" x 4½" loaf pan with a small amount of oil or line it with parchment paper for easy removal.
    Make sure the pan is well-coated, including the corners, to prevent sticking.
    This preheating step ensures that your bread bakes evenly from start to finish.
  • Combine the Dry Ingredients: In a medium-sized mixing bowl, sift together 1⅓ cups of gluten-free flour, 1½ teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of ground cinnamon.
    Use a whisk to evenly combine these ingredients.
    Sifting not only incorporates air but also ensures that there are no lumps, giving your bread a light and tender texture.
    Set this bowl aside for later.
  • Mix the Wet Ingredients: In a large mixing bowl, combine ½ cup avocado oil, 2 teaspoons of vanilla extract, 2 eggs, and ¼ cup maple syrup.
    Using an electric hand mixer on medium speed, blend these ingredients for about one minute until fully combined and smooth.
    The mixture should be slightly thick but pourable, and the maple syrup should be evenly distributed.
    This step ensures that the wet base is fully emulsified before adding the dry ingredients.
  • Incorporate Dry Ingredients into Wet: Reduce the mixer speed to low and gradually add the sifted dry ingredients to the wet mixture.
    Mix slowly for about 2 minutes until the flour mixture is just incorporated. Avoid overmixing, as this can make the bread dense.
    Stop once you see no streaks of flour and the batter is smooth but thick.
  • Fold in Vegetables: Using a spatula, gently fold in the drained zucchini and 1 cup of grated carrots.
    Make sure the vegetables are evenly distributed throughout the batter, taking care not to overmix.
    The carrots add natural sweetness, and the zucchini keeps the loaf moist and tender.
    Folding by hand ensures the bread remains light and airy.
  • Transfer Batter to Pan: Pour the prepared batter into the greased loaf pan, using a spatula to spread it evenly and smooth the top.
    If desired, sprinkle a handful of slivered almonds on top for a subtle crunch and visual appeal.
    This not only enhances texture but also adds a touch of healthy fats.
  • Bake the Bread: Place the loaf pan in the preheated oven and bake for 50–60 minutes.
    Check for doneness by inserting a toothpick or cake tester into the center of the bread.
    If it comes out clean or with just a few crumbs, the bread is ready.
    Avoid opening the oven too often, as this can cause the bread to collapse.
  • Cool in Pan: Once baked, remove the bread from the oven and let it rest in the pan for 20 minutes.
    This cooling period allows the loaf to set and makes it easier to remove from the pan without breaking.
  • Remove from Pan and Continue Cooling: Carefully transfer the bread onto a wire rack or plate to cool completely.
    Cooling further prevents sogginess and ensures a perfect sliceable texture.
    Avoid cutting the bread while it is still warm to maintain its structure.
  • Serve and Enjoy: Once fully cooled, slice the bread into even pieces.
    Optionally, top each slice with a pat of butter, nut butter, or a light drizzle of honey.
    This bread is perfect for breakfast, snacks, or even a healthy dessert.
    Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.

Notes

  • Make sure to drain the zucchini thoroughly to prevent a soggy loaf.
  • Use freshly grated carrots and zucchini for the best texture and moisture.
  • If you don’t have avocado oil, light olive oil or melted coconut oil works as a substitute.
  • For extra sweetness, you can add a tablespoon of brown sugar or honey.
  • Slivered almonds on top are optional but provide a nice crunch.
  • Let the bread cool completely before slicing to maintain its structure.
  • This recipe works well in muffin tins for individual servings—bake for 25–30 minutes.