Zucchini Carrot Bread (Take Two)

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.

Zucchini Carrot Bread (Perfect Traveling Snack!)

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.

Zucchini Carrot Bread (Perfect Traveling Snack!)

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.

Zucchini Carrot Bread (Perfect Traveling Snack!)

Zucchini Carrot Bread (Take Two)

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

1 cup vanilla chocolate yogurt
1 egg
1 cup maple syrup
1/2 cup coconut sugar
1 cup coconut chia pudding (recipe below)
1 tsp vanilla extract
1 cup grated zucchini
1 cup grated carrots
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 cups whole wheat flour
1/2 cup dried blueberry flavored craisins

Instructions

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.

Enjoy!

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http://www.cafeterrablog.com/2014/05/17/zucchini-carrot-bread-take-two/

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  • SpicieFoodie
    I haven't make zucchini bread/cake but would really love to. Recently I started using chia so your recipe sounds very intriguing to me. Looks delicious! :)
  • Angie
    I want the whole pan! No refined sugar, whole grain, and lots of veggies...how could one not love the recipe!
  • Maureen Shaw
    I haven't made one of these for years but I'm sure my recipe is filled with things I could easily do without. Sounds yummy!
  • Hotly Spiced
    I love carrot and zucchini cakes. They're so moist and have great texture. I don't think we can buy chocolate yoghurt here but I'll look for it. Quite sure we can't buy blueberry flavoured craisins either but I could make some substitutes! These look really good, Terra xx
  • What a recipe! Some pretty common ingredients but then some pretty far out ingredients - chocolate yogurt and blueberry flavored craisins. I've never heard of those. WOW - these are packed full of tasty goodness!
  • Ooh looks like a healthy nutritious recipe for the whole family :) Love the chia pudding in there and the use of minimal sugar too.Keep more recipes like this coming :)