Gluten-free zucchini-carrot loaf

Zucchini is a trendy vegetable now. It’s been added to oatmeal, cakes and breads and it’s been used to make spaghetti out of it. Zucchini adds moisture to the cakes and loafs making them amazingly soft and tasty, but at the same time is low in calories and easily adds your daily intake of greens. It’s definitely worth to add this ingredient into your daily diet!

I had never baked with zucchini before, so I was excited to try something new! I found a recipe from one of my favorite food blogs, Rachlmansfield. In this blog there are a lot of gluten-free, healthy, delicious and easy recipes, which haven’t failed me. (For example last time I made this Grain-free Chocolate Chip Banana Bread, which was just amazing!)

The recipe consists of vegetables, chickpea, almonds, coconut oil, coconut syrup and eggs, so what comes to eating healthy, this recipe fulfills the demands. I mean I already eat these daily, so what could be a better idea than to put them in the form of a cake! Compared to a normal cake, a slice of this zucchini carrot loaf gives your body a lot more protein, healthy fats and fiber without throwing your blood sugar sky high (low GI).

The end result was:

  • soft
  • moist
  • firm
  • smelled amazing when taking it out of the oven
  • passed the boyfriend test with high grades


Gluten-free zucchini carrot loaf

  • Servings: 10
  • Print

What you need?

  • 0,8 dl liquid coconut oil
  • 0,6 dl coconut syrup
  • 2 eggs
  • 1,2 dl almond milk
  • 2,6 dl chickpea flour
  • 1 dl almond flour
  • 1 teaspoon psyllium
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground nutmeg
  • 2 dl grated zucchini (about 1 zucchini with moisture squeezed out well)
  • 1,2 dl grated carrots
  • Nuts for decoration

How to make it?

Start by grating the carrots and zucchini. I used two carrots and 1 zucchini. Squeeze the liquid out of the zucchini, but leave the carrot as it is. Preheat the oven to 175 C°.

In a medium bowl mix together coconut oil, coconut syrup, eggs, vanilla extract and almond milk. I used an electric mixed, but I don’t think it is necessary.

In another bowl, mix together chickpea flour, almond flour, baking soda, cinnamon and nutmeg.

Add the flour mix together with the wet ingredients. Finally, fold in the in carrot and zucchini.

Pour the dough into a loaf that’s oiled with coconut oil. If you want, push some walnuts on the top for decoration and extra crunch. Bake in 175 C° for 45-50 minutes until the amazing smell fills your kitchen, the surface looks golden brown and the toothpick stays clean when trying the cake with it.

Let the cake set and cool off before cutting it. Enjoy it as a breakfast, snack or as a treat with the coffee! The cake preserves about 5 days in the fridge.

Recipe modified from the original recipe in the Rachmansfield -blog:


2 Comments Add yours

  1. Armi says:

    Tried it and loved it!

    Liked by 1 person

    1. I’m glad you liked it! 😊


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