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Spiced Carrot Zucchini Pecan Bread

This recipe is Paleo, Gluten, and Dairy Free.
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This delicious Spiced Carrot Zucchini Pecan Bread is sweetened only with dates! It has the best texture and perfect for warming and spreading some delicious ghee on it! You would never know its loaded with veggies! All the warm spices make the house smell amazing while its baking too! My hubby won't touch zucchini and devours this bread so it's a win win!






INGREDIENTS

1 1/2 cups almond, cashew or pecan flour
2 tbsp coconut flour
1 1/2 cups zucchini, grated & liquid squeezed out
1 cup carrots, grated
1/4 cup coconut oil
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp allspice
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
3 eggs
1 cup dates, soaked in hot water for 1 hour, drained & pureéd
(or 1 cup date paste spread)
1 cup pecans, chopped

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.



DIRECTIONS

Preheat oven to 350˚
Line a loaf pan with parchment paper
Combine wet ingredients & mix well
In another bowl combine dry ingredients & mix well
Pour dry into wet ingredients, stirring well
Pour into pan & top with some pecan halves
Bake 50-55 minutes or till toothpick inserted in center comes out clean
Enjoy this recipe by Penny's Primal!



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