Yield 1 Loaf
Free of: gluten and top 8 allergens.
This loaf is perfectly sweet and full of flavor!
Bread
2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water) (see recipe notes)
1 tsp baking powder
1/2 tsp baking soda
1 3/4 cups all-purpose gluten-free flour blend
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup unsweetened applesauce
1/2 cup organic cane sugar
1/4 cup light brown sugar
1/4 cup olive oil, or other vegetable oil
1 cup grated or shredded carrots
1 cup grated or shredded zucchini, firmly packed and squeezed of excess liquid
1/2 cup golden raisins
Glaze (optional)
2 cups confectioners sugar (approximately 8 ounces)
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1 tbsp fresh orange juice
If egg allergy is not an issue, substitute 2 pasture-raised organic eggs for the flax eggs.
Grain Free:
For a grain free version, substitute 1-1/4 cups cassava flour for the 1-3/4 cups gluten-free flour. Even though cassava flour is lighter, it does absorb more liquid. With this in mind, you need slightly less cassava flour than gluten-free or whole wheat flour.
The baking time is normally longer when using cassava flour as products have a tendency to bake faster on the outside while the inside may still be slightly doughy.
We made a loaf substituting Otto's Cassava Flour for the gluten-free flour that was perfect! The beauty of cassava flour is that it's not gritty, as sometimes gluten-free blends lend to grittiness.
Courses Breakfast & Brunch
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/carrot-zucchini-bread/