Got zucchini? Our friend Dana does and she’s happy to share, thank goodness! The first recipe that came to mind was gluten free zucchini bread. However, our carrot infused GF muffins and cakes rock socks. We decided to combine our veggie mates and create a lightly sweet garden bread full of delicious delight.
Kid Tested Zucchini
We want to share a funny story. This past weekend, our daughter brought a friend to the lake with us and she LOVED our garden bread. She asked for several slices. I gave her part of a loaf to take home to her family. When we dropped her off, the loaf was no where to be found – but we did find the empty wrapper! The sheepish smile on her face told us that this recipe passes kid approval. Whew!
What makes our garden bread so special? This recipe lacks gums, excess sugar and oil. Traditional recipes use twice as much sugar and oil. We pack our bread with fresh vegetables right out of the garden, but the organic section of the grocers or farmers market works just fine! It’s also easy to make muffins with this recipe instead of loaves. Dave’s father prefers muffins so we made a batch of garden muffins that he keeps in his freezer and thaws to enjoy with his tea.
Enjoy this easy to make, moist and delicious garden bread. Oh – please let us know how you did in the comment section below the recipe. We enjoy hearing from you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!
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Recipe Inspiration: Dana! Thank you. For more information about Dana and her amazing abilities to help you heal, click here.
Photos by DuPree Productions
Baking with the Garden
Equipment: Digital scale (preferred), 2 -8×4 Loaf pans or muffin pan (makes 16 muffins), Hand mixer, Whisk, Silicone spatula, Measuring spoons & cups, Mixing bowls (m, l), Grater, Non-Stick spray
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring eggs to room temperature (preferred)
- Leave skins on vegetables, just thoroughly wash
- Grate zucchini and carrots – use a food processor to save time
- Place grated zucchini between towels and gently press out excess water – do not squeeze!
- Chop zucchini into smaller pieces after grating (preferred)
- Chop nuts (if using)
- Move oven rack to middle rack
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Spray 2 -8×4 loaf pans or muffin pan with non-stick spray
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 340g (12 oz) Flour Farm Organic Gluten Free Flour Blend (3 C + 2 T)
- 1 1/4 tsp Aluminum Free, Double Acting Baking Powder (5g)
- 1 tsp Baking Soda (4.5g)
- 2 tsp Ground Cinnamon (5g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 200g (7 oz) Light Brown Cane Sugar (1 C)
- 4 Large Pasture Raised Eggs (200g)
- 1 tsp Pure Vanilla Extract (5 ml)
- 1 tsp Apple Cider Vinegar (5 ml)
- 89 ml (3 fl. oz) Oil – we use Avocado Oil (1/4 C + 2 T)
- 454g (16 oz) Combination of Grated Carrots & Zucchini (About 3 packed Cups – see prep note above)
- 112g (4 oz) Chopped Nuts – optional (1 C)
Please the prep note above before you begin, thank you!
Step 1: Whisk together dry ingredients in a medium bowl. Set aside.
Step 2: Use a stand up mixer or hand blender to beat together sugars and eggs for one minute on medium. Add vanilla and vinegar and beat until blended. Reduce the speed to low and beat in the oil until fully emulsified.
Step 3: Add dry blend, vegetables and nuts (if using) to the wet mix. Stir or beat on low until additions are thoroughly incorporated. Pour mixture into prepared baking pans. If making muffins, fill wells 2/3 of the way full.
Step 4: Bake in a preheated oven until toothpick inserted in the center comes out clean. Double loaves take about 55 minutes. Muffins take about 22 minutes.
Step 5: Remove pans from the oven and allow to sit for about 5 minutes. Transfer loaves or muffins to cooling racks and continue cooling until ready to enjoy or store. Do not wrap bread until completely cool.
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To store: Muffins and loaves are delicious for three days if well wrapped. They also freeze for up to a month.
The nutrition information below is provided for the recipe as written using avocado oil, 8 oz of zucchini, 8 oz of carrots and unsalted roasted pecans. In addition, nutrition is based on individual 1 inch slices from each loaf (totaling 8 for slices for each loaf) or 1 muffin.
- Serving Size: 2.4 oz
- Calories: 260
- Sugar: 15g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Gluten free zucchini carrot bread muffins