• Kris

Carrot and zucchini bread

Updated: Sep 27, 2020

No oil or refined sugar is used. Made with veggies and fruit, this bread is a satiating healthy snack that tastes like a carrot cake. Vegan, gluten free, low fat.

I can’t believe how fast time is flying by! It feels like only a week or two has gone since we watched the fireworks on 4th of July. But no! It’s already mid-September, can you believe it? Summer has already packed her bags and changing leaves are knocking around the corner. Another year is turning into the crisp cool season of beautiful colors. Even when we’re too tied up with our emotional upheaval to notice it!

Around this time of the year, I just love sitting on my porch, watching the bright afternoon melting into a velvety evening. Hear the birds coming home, the crickets chirp wildly. Feel the slightly cooler breeze touching my face. Smell the Fall in the air. With a book on my lap and a cup of tea in front of me, I can feel the ‘here and now’ with every drop of my being! What else do you need in a life?

But, you can’t enjoy a cup of afternoon tea fully if there is not a suitable accompaniment. I don’t have the finesse or sense of tradition like the British (and yes Ben, I mean you)! So, I wouldn’t go as fancy as finger sandwiches, scones and petit cakes with my tea. But there has to be something that goes well with tea, satisfy your craving for a delicious snack and match the flavor profile of the coming season. So, I thought of this carrot and zucchini bread.

I wanted to give it all the beautiful fall like flavors of a carrot cake. So, I laced it with cinnamon, clove and nutmeg. Also added walnuts and raisins, like you have in a carrot cake. But you know what’s more brilliant about this quick-bread? It’s surprisingly healthy! I have used no oil in it. Mashed banana replaces the fat component here. Also, no refined sugar. I’ve added coconut sugar. All the goodness of the veggies and fruit is at your service here, ladies and gents! And did I mention it’s gluten free?

An autumn afternoon snack can’t get any better folks! Why not make it and see for yourself?

About the dish :

Course – Snack /Dessert

Servings – 10

Difficulty level – Easy

Recipe type – Vegan, gluten free, oil free

Does it keep – Refrigerate in airtight container for up to a week

What you need :

1 large ripe banana

½ cup + 2 tablespoons plant-based milk

1 teaspoon apple cider or white vinegar

1 medium zucchini

2 medium carrots

1 teaspoon vanilla extract

½ cup coconut sugar

1 cup rolled oats

1 cup sorghum flour (or any other gluten free flour)

2 tablespoons ground flax seeds (ground chia seeds also work, but impart a slight bitter taste)

2 teaspoons baking powder

2 teaspoons ground cinnamon

¼ teaspoon ground clove

¼ teaspoon grated nutmeg

¼ teaspoon salt

½ cup chopped walnuts, toasted

½ cup golden raisins

What you do :

1. In a large mixing bowl, mash the banana to a pulp.

2. Add milk, vinegar and coconut sugar. Mix well and set aside for 10 minutes.

3. Peel the zucchini and carrots. Grate them coarsely using a food processor or hand grater.

4. Add these grated veggies into the wet batter.

5. Add vanilla extract. Stir to combine.

6. At this point, pre-heat oven to 350◦F/ 175◦C / gas mark 4.

7. Grind the oats to a fine meal using a coffee grinder. Or you can use store bought oat flour.

8. In a separate bowl, mix together oat flour, sorghum flour, ground flax seeds, baking powder, salt and the spices.

9. Add the toasted nuts and raisins, and toss to coat them with flour.

10. Add the dry mix to the wet batter and stir to incorporate.

11. The batter will be pretty thick and tight. But don’t worry, the moisture from zucchini will be released once this is in the oven and adjust the consistency of the final product.

12. Grease a 9” x 5 “loaf pan and pour the batter into it evenly.

13. Bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.

Nutritional info per serving :

Calories – 190 Cal

Carbohydrate – 35 g

Protein – 4 g

Fat – 5 g

Saturated fat – 2 g

Sugar – 16 g

Sodium – 24 mg

Dietary fiber – 3 g

This bread travels pretty well. So, you can wrap a slice in a piece of plastic wrap, and take it to the gym for a wholesome post workout snack. Or if you wanna be a little more indulgent, add a dollop of coconut ice-cream on top and eat it as a dessert. This homey, warm taste does feel like a hug from a friend ya’ll. And in a year like this, we could all do with hugs!

Light, peace and avocados; from my heart to yours!

Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.


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