Spiced Carrot Zucchini Bread

With summer coming to an end here I have had tons of zucchini and carrots around and finding the best ways to use them all up. I’ve also been thinking about how good a carrot cake is and zucchini bread so I decided to combine the two together and OMG! This bread is super healthy, there is almost 2 cups of vegetables in here and the kids won’t even be able to tell. No processed sugar or butter so I like to believe it’s a very healthy bread. And look how pretty it is with all the green and orange!! Eat it warm out of the oven with a little smear of butter or jam, it’s the best! Plus it’s ready in an hour!

Ingredients

• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 eggs
• 1/2 milk (coconut, soy or almond)
• 2 tsp. vanilla extract
• 1 cup zucchini grated
• 1 medium carrot, grated
• 2 tsp. ground cinnamon
• 1/2 tsp. grated nutmeg
• 1 tsp. salt
• 1 tsp. baking soda
• 1 3/4 cup all-purpose flour

Directions

Preheat oven to 325 degrees F.

In a large bowl combine the coconut oil, maple syrup, eggs, vanilla, mix until all combined.

Grate the zucchini and carrots over a towel and ring out any excess water. Add into the bowl and stir.

Then start adding the dry ingredients, the flour, spices, baking soda and salt. Mix just so everything is evenly combined. Pour batter into a greased loaf pan, and bake for 55-60 minutes just until golden and when a tooth pick is inserted it comes out clean. Enjoy warm!!