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Chickpea Flour Carrot Zucchini Bread (low sugar + dairy free)
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
- 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!)