I wish I could say this bread came about by culinary forethought, but really–it came from me being greedy.
Tuesday was my day off, and I from the moment I woke up I knew what I wanted to eat for breakfast: a stick-to-your-ribs breakfast loaf. I wanted something toaster-worthy; I wanted something that would soak up an obscene amount of butter. Nothing else would do.
So here’s what I made in haste: Zucchini Carrot Breakfast Loaf–a love-child of zucchini bread and carrot cake, with a little spice thrown in for good measure.
How was it? Delicious and exquisite. This bread is Starbucks-y. It can only be accompanied with a mug of hot coffee and a newspaper. A true “weekend” bread–no doubt about it.
For the adventurous, this recipe could be made even more stellar by adding some chopped nuts (walnuts, pecans) and some dried fruit (raisins…especially those golden ones). It can be made in a traditional loaf pan or two mini-loaf pans. It’s up to you.
Zucchini Carrot Breakfast Loaf
- 2 1/4 cups blanched almond flour
- 1 cup flax meal
- 1 teaspoon salt
- 2 teaspoon baking soda
- 1/2 teaspoon cinnamon stevia (or 1/2 teaspoon ground cinnamon*)
- 1 teaspoon valencia orange stevia (or 1 teaspoon orange peel*)
- 1/2 teaspoon vanilla stevia (or 1/2 teaspoon vanilla extract*)
- 1 teaspoon freshly ground nutmeg
- 1/2 cup grapeseed oil
- 4 eggs
- 1 cup grated carrot
- 1 1/4 cup grated zucchini
*If substituting for stevia, add about 1/4 cup of your favorite sweetener instead.
1. Preheat the oven to 350° F.
2. In a large bowl, combine almond flour, flax meal, salt, baking soda, and nutmeg until mixed well.
3. In a medium bowl, whip the eggs, grapeseed oil, and stevia.
4. Combine the wet ingredients into the dry until thouroughly mixed.
5. Add the grated carrot and zucchini (The batter will be thick, that’s OK! Give it a couple minutes.)
6. Pour into a well greased loaf pan (or two).
7. Bake on the lowest rack of the oven for 40 minutes or until the bread is springy to the touch and toothpick comes out clean.
8. Let it cool (try to, at least) then have at it!
21. October 2010 at 9:04 am
Lori,
My name is Cindy, and my 14 year old son and I have changed our diet drastically for weight loss (we have lost 50 lbs together). So here is the reason for my post …We have stopped all sugars and starches and are using stevia. I was SO happy to find your web site. My son LOVE LOVES!!! your Zucchini Carrot Breakfast Bread. It is the only recipe I have tried But I"m going to make more of course…Please tell me as I'm not sure I am doing this right (newbie here sorry) My bread has a custard type feeling to it as I eat it although it not really soft I could put it in the toaster it is firm enough to slice. Maybe I didnt let the eggs soak into the almond flour long enough, maybe this is the way it should be…I would love to have some feedback if you have time.I was excited to see your new post this morning when I logged in and am anxious to try the blueberry recipe…Thank you for the time and effort it takes to continue your website. You and your recipes and website will be a part of our lives now ….Thank you Thank you
21. October 2010 at 9:22 am
Hi Cindy!
Cindy–Way to go, sister-friend! It sounds like you and your son have accomplished so much. How inspiring!
Thank you so much for your kind words!
I am glad you posted–I recently bought too much zucchini and attempted this bread again and I had the same results. I thought it was a fluke! I'm working on a revised recipe. For now, I do have some thoughts on what could make it less custard like, with more of a bread like texture:
1. Use homemade almond meal instead of blanched almond flour.
I posted this recipe before I started using homemade almond meal. I have found that using that verses the blanched almond flour gives it a little "oomph".
2. Try patting the grated zucchini with paper towels to remove the excess water.
Vegetables have natural variations to them, and I used a very large zucchini from my Mom's garden the first time around. Now, with the smaller store-bought zucchini I'm eating, I'm finding there's a lot of excess water to them.
3. Use less carrot and zucchini.
Because all vegetables are different, I'd start off with only using 1/2 cup grated carrot and 3/4 cup grated zucchini. Work your way up from there if you think the bread can handle it without becoming too mushy.
I hope this is helpful, Cindy! Let me know how it goes, and I'll be posting my updates as soon as I can.
16. June 2011 at 4:34 pm
Hi. Any substitute for flax meal? Not allowed on my diet.
22. June 2011 at 6:39 am
Diana, I would use chia meal (chia seeds ground in a coffee grinder) and use half the amount of chia that you would use for the flax.
21. July 2011 at 11:50 am
I adore zucchini of all kinds – flowers or vegetable, cooked or raw…doesn’t really matter. The best summer time vegetable!
18. April 2012 at 6:07 am
Hi there. Do you think this would work without the egg? I have an egg replacer, or I can use flax and water…