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

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5 from 3 reviews

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins

Yield: 8-10 slices 1x

Ingredients

Scale
  • 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

Instructions

  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!)
  • Author: rachel mansfield
  • Category: gluten-free, dairy-free
  • Cuisine: breakfast, snack

© 2024 rachLmansfield
https://rachlmansfield.com/chickpea-flour-carrot-zucchini-bread/