Description
A healthy and delicious quick bread made with almond flour, shredded carrots, and zucchini, perfect for morning snacks or breakfast.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup shredded carrots
- 1/2 cup shredded zucchini
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup honey
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper.
- In a large mixing bowl, combine the almond flour, baking powder, cinnamon, and salt. Mix well.
- In a separate bowl, whisk together the eggs, honey, and vanilla extract until well blended.
- Add the shredded carrots and zucchini to the wet mixture and stir until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, you can include nuts or dried fruits in the batter.
- Store leftover bread in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 45
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg