No guilt involved, just happiness! This sweet bread sneaks in fresh vegetables, while still keeping a delicious flavor. A perfect Summer bread, using vegetables that are in season. Each piece is packed full of protein, and filled with healthy nutrients. The sweet bread tastes too good to be healthy, time to enjoy some Zucchini Carrot Bread.
Here is my updated version to the Pumpkin Zucchini Bread with Cardamom. The latest version is free of refined sugar, uses whole wheat flour, and minimal fat is added. This recipe was tested on my hubby, who immediately approved by going for seconds!
What I have found with my diet restrictions, food does not have to be boring or tasteless. I love this bread for breakfast, or packed in my lunch for an afternoon snack. This recipe could easily be vegan or gluten free with a few substitutions.
You can add the batter to a loaf pan, or use your favorite muffin or scone pans. The bread will be moist, and perfect enjoyed as is, or topped with your favorite jam.
20 minPrep Time
20 minCook Time
40 minTotal Time
Preheat oven to 350 degrees F. Grease loaf pan or muffin pan with coconut oil cooking spray.
Coconut Chia Pudding Recipe: In small bowl, mix together 1 cup unsweetened coconut milk, and 1/3 cup chia seeds. Let sit while preparing batter, the chia pudding thickens quickly.
In medium bowl, mix together yogurt, egg, maple syrup, coconut sugar, coconut chia pudding, vanilla extract and mix well. Then add grated zucchini, and grated carrot.
In small bowl, mix together baking soda, baking powder, salt, cinnamon, and whole wheat flour.
Mix wet and dry ingredients together, then add blueberry flavored craisins.
Pour batter in greased loaf pan, or muffin pan. For bread: bake for 45 to 60 minutes depending on oven. For mini muffins: bake for 15 to 20 minutes depending on oven.