Chickpea Flour Carrot Zucchini Bread (low sugar + dairy free)
- 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
Scale
Ingredients
- 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
- Preheat oven to 350 degrees
- In a medium bowl add coconut oil, maple syrup, eggs, vanilla extract and almond milk and whisk together
- In another bowl, mix together baking soda, cinnamon, nutmeg, chickpea flour and mix
- Add dry ingredients to wet then mix in carrots and zucchini
- Fold in nuts and bake in oven for 45-55 minutes (until toothpick turns out clean)
- I drizzled Eating Evolved Coconut Butter on top (code RACHL for free chocolate with your order!)
Find it online: https://rachlmansfield.com/chickpea-flour-carrot-zucchini-bread/