Zucchini Carrot Breakfast Bread

Ingredients

• 1 3/4 cups gluten-free flour blend
• 1 cup grated zucchini, squeezed dry
• 1 cup grated carrot
• 3 eggs
• 1/2 cup melted coconut oil
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract

Method

1. 1

   Preheat oven to 350°F and grease a 9x5-inch loaf pan.

2. 2

   Whisk eggs, melted coconut oil, applesauce, and vanilla together.

3. 3

   Stir in flour, baking soda, and cinnamon until just combined.

4. 4

   Fold in grated zucchini and carrot.

5. 5

   Pour batter into the loaf pan and bake 45-50 minutes until a toothpick comes out clean. Cool 10 minutes before slicing.