• Chickpea Flour Carrot Zucchini Bread (low sugar, gluten + dairy free)

    Chickpea Flour Carrot Zucchini Bread (gluten-free, dairy-free)

    Chickpea Flour Carrot Zucchini Bread for an easy and delicious low sugar breakfast bread!Chickpea Flour Carrot Zucchini Bread (gluten-free, dairy-free)

    Chickpea Flour Carrot Zucchini Bread is HERE. I am a little late to the chickpea flour game but I am officially obsessed.

    I was pretty apprehensive on using flour made from chickpeas at first and I also lied to Jord when I told him what this bread was made out of it. He doesn’t really enjoy anything chickpea/hummus related and obviously I wanted to trick him and see if he could tell what this bread was made out of 😉

    And incase you are wondering, he had no idea it was made out of chickpea flour..

    I am always looking for gluten-free alternatives for baking especially since I do try to eat a gluten-free diet now (helps to balance hormones I hear..). Chickpea flour is full of plant-based protein, it has a solid fiber content and it is so versatile.

    I used Nuts.com’s Chickpea Flour. It is made from dried chickpeas and it is an easy sub for any wheat flour or all-purpose flour, plus it has more fiber, iron and protein than others. It’s a sublet flavor that isn’t too overpowering either.

    This Chickpea Flour Carrot Zucchini Bread is the perfect breakfast or snack loaf that isn’t too sweet and it is gluten and dairy-free. It is low in sugar with only a little maple syrup to sweeten the loaf and there are two types of veggies involved. I also added some pecans from Nuts.com on top for an extra crunch and a little nut butter drizzle, cuz duh.

    Nuts.com is game changer brand. They sell pretty much anything you can ever imagine in the nights, dried fruit and flour world (and more). And they deliver SO FAST. I ordered a bunch of different nuts one night and they were at my apartment the next day. It was insane.

    I highly recommend giving chickpea flour a try with this recipe. Add a little yogurt or nut butter on top and you will fall in love.


    Coconut oil

    Maple syrup


    Almond milk

    Vanilla extract




    Chickpea flour

    Pecans or any nuts

    Eating Evolved Coconut Butter (use code rachLcoconutcups for free chocolate with your order!)

    Chickpea Flour Carrot Zucchini Bread (gluten-free, dairy-free)Chickpea Flour Carrot Zucchini Bread (gluten-free, dairy-free)


    Chickpea Flour Carrot Zucchini Bread (low sugar + dairy free)

    Chickpea Flour Carrot Zucchini Bread (gluten-free, dairy-free)

    5 from 2 reviews

    • Author: rachel mansfield
    • Prep Time: 5 mins
    • Cook Time: 45 mins
    • Total Time: 50 mins
    • Yield: 8-10 slices 1x
    • Category: gluten-free, dairy-free
    • Cuisine: breakfast, snack


    • ⅓ cup liquid coconut oil
    • 1/4 cup maple syrup
    • 2 eggs (can sub flax or chia eggs)
    • ½ cup unsweetened almond milk
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 2 teaspoons vanilla extract
    • ¼ teaspoon ground nutmeg
    • 1.5 cups chickpea flour
    • 3/4 cup grated zucchini (squeeze out moisture really well)
    • 1/2 cup grated carrots
    • 1/3 cup pecans or any nut you prefer


    1. Preheat oven to 350 degrees
    2. In a medium bowl add coconut oil, maple syrup, eggs, vanilla extract and almond milk and whisk together
    3. In another bowl, mix together baking soda, cinnamon, nutmeg, chickpea flour and mix
    4. Add dry ingredients to wet then mix in carrots and zucchini
    5. Fold in nuts and bake in oven for 45-55 minutes (until toothpick turns out clean)
    6. I drizzled Eating Evolved Coconut Butter on top (code RACHL for free chocolate with your order!)

    xx, Rach

    Chickpea Flour Carrot Zucchini Bread (gluten-free, dairy-free)

    Thank you Nuts.com for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!


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  • Reply Carrie thisfitchick June 8, 2017 at 8:29 am

    I love baking with chickpea flour! Adds a new density element that i cant get enough of. This looks delicious!

  • Reply Emily June 8, 2017 at 1:59 pm

    I love dense sweet breads, but I’ve never seen chickpea flour sold anywhere yet; once I do, I should get some.

    • Reply Kasia Zawadzka June 20, 2018 at 2:58 pm

      Often chickpea flour is referred to as gram flour. In uk can buy from Tesco in world food section.

  • Reply Melissa Novotny June 10, 2017 at 6:12 am

    These sound incredible! Gorgeous pics too . . .

  • Reply Татьяна June 14, 2017 at 1:21 pm

    This is a great bread.

  • Reply Katherine June 14, 2017 at 7:07 pm

    This looks delicious! Love how healthy it is. I’m still fairly new to chickpea flour, but am wanting to try using it more. I like to try new things!

  • Reply Allie June 21, 2017 at 5:13 pm

    Hi, I just heard that coconut oil is no longer considered healthy for you. I would like to know what your opinion on it is because I love cooking/baking with it.

  • Reply Socca Chickpea Flatbread Pizza with Crunchy Green Salad - rachLmansfield June 23, 2017 at 7:01 am

    […] started using chickpea flour a couple weeks ago when I made that Chickpea Flour Carrot Zucchini Bread and seriously am obsessed. It is so versatile to use for flour and adds a ton more protein and […]

  • Reply Jamie June 23, 2017 at 10:01 am

    Can I substitute almond or oat flour for the chickpea flour?

    • Reply Rachel June 23, 2017 at 8:45 pm

      haven’t tested but definitely let me know if you do!

    • Reply sarah April 30, 2018 at 4:52 pm

      hey did u ever end up subbing almond flour?

  • Reply Monica June 23, 2017 at 10:48 am

    Zucchini is technically a fruit 🙈.

    • Reply Rachel June 23, 2017 at 8:45 pm

      still makes it low in sugar 😉

      • Reply Monica June 24, 2017 at 11:31 am

        Totally. I just learned that zucchini is a fruit. Mind blown!

  • Reply Celina June 23, 2017 at 4:02 pm

    Hi! Do you think Bobs Red Mill gluten free all purpose baking flour would work for this recipe or do you think 100% chickpea flour is necessary?

    • Reply Toni August 16, 2017 at 12:38 pm

      Celina – did you try this recipe wtih gluten-free flour? That’s what I was thinking I’d use when I make it this weekend.

      • Reply Celina March 4, 2018 at 1:27 am

        Hi, I’m just seeing this but I did end up using the bob’s Red mill gluten free flour and it turned out great!

  • Reply Garden Zucchini Enchiladas [vegan and gluten free] – The Engine Mom August 7, 2017 at 9:34 am

    […] and was trying to figure out what to do with everything before it spoiled. I found an excellent zucchini and carrot bread recipe from Rachel Mansfield that I ended up making twice that […]

  • Reply Toni August 15, 2017 at 11:40 am

    Hello. Was this baked in a regular sized loaf pan?

  • Reply Polly August 16, 2017 at 7:01 pm

    Can I ask for the nutritional values of one slice like calories, carbs per slice? I am a Health Coach and help plan meals, but can’t do it without knowing the nutritional values…it would be nice to know. Thanks

    • Reply Rachel August 19, 2017 at 5:20 pm

      hi polly – i personally don’t count calories so i don’t provide this info. you can definitely add my recipes to an online calculator to tell you though! thank you for using some of my recipes 🙂

  • Reply Kaitlyn Mazur November 30, 2017 at 12:49 pm

    Hey Rach, I was wondering if i can sub the coconut oil for anything else. Its the only ingredient I dont have on hand. Thanks!

    • Reply Rachel November 30, 2017 at 3:54 pm

      i haven’t tried anything else but any oil should work! the taste may vary. i bet avocado oil would be yummy

  • Reply Kelsey March 12, 2018 at 10:59 pm

    Is this recipe missing the salt in the ingredients? I just made this and I think it could really use some next time. This is my first time cooking with ALL chickpea flour (instead of in a blend) and I like it… I think I probably shouldn’t have squeezed the life out of the zucchini, too. Great recipe, will definitely make it again with my own tweaks!

    • Reply Rachel March 13, 2018 at 8:40 pm

      i actually don’t bake with salt (not a fan) unless it is a sea salt cookie type thing. feel free to add if you’d like!! so happy you loved! xx

  • Reply Carla January 23, 2019 at 5:46 pm

    This is my new favorite zucchini bread. Made it a few months ago, and have been craving it, so I’m back for more! I drizzle almond butter on mine! Yum.

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