For some reason, I have had SUCH an urge to use carrots in one of my recipes. When I was younger, I always loved traditional carrot cake and carrot muffins, and I thought it was time to do a remake with wholesome, nourishing ingredients.
I had a zucchini in my fridge as well so I decided to throw that into the mix. ‘Cause since there are veggies in this bread it’s basically the same as eating a salad… right? At least that’s how I like to think about it ;)! I’m always looking for a way to get in extra veggies, and I simply couldn’t resist putting them in this recipe.
This bread has the perfect texture from using a mixture of almond and coconut flour, it bursts with warming flavors from the spices, and is perfectly sweetened solely from a single ripe banana. I love using fruit to sweeten my recipes since it adds so many different nutrients!
If you’re looking for a yummy recipe that tastes like eating dessert for breakfast, you have found the right recipe! And of course, having a piece (or two or three) for dessert is always a good idea too.
I am so excited for you guys to try this recipe, and I know that you will love it as much as I do!
[makes 1 loaf]
- 1 ripe banana, mashed (make sure that your banana is very ripe – this is where the sweetness comes from)*
- 3 eggs
- 2 tb walnut butter (or almond – any will work)
- 1/4 cup coconut oil, melted
- 2 tsp vanilla
- 3/4 cup almond flour
- 1/4 cup + 1 tb coconut flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp pink salt
- 1 cup shredded zucchini, with moisture rung out
- 1/3 cup shredded carrot
- 1/2 cup chopped walnuts + a few extras to sprinkle on top
- Preheat the oven to 350º and line a loaf pan with parchment paper and grease with coconut oil. Set aside.
- In a large bowl, mash the banana. Add in the eggs, walnut butter (or your preferred nut butter), melted coconut oil, and vanilla and whisk until very well combined.
- In another bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, allspice, and pink salt.
- Add the wet mixture to the dry flour mixture and stir until well incorporated. Fold in the shredded zucchini, shredded carrots, and chopped walnuts.
- Pour batter into lined pan, smooth out the top, and sprinkle with extra walnuts (optional).
- Bake for 38-40 minutes or until an inserted toothpick comes out clean. Allow to cool in the pan for a few minutes, and the transfer to a wire rack to cool completely.
Lots of love, Worth