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freshly baked gluten-free zucchini carrot loaf

Gluten-Free Zucchini Carrot Loaf

This gluten-free zucchini carrot loaf is soft, moist, and lightly spiced. Packed with grated zucchini and carrots, it tastes like a cross between zucchini bread and carrot cake. Perfect for breakfast, snacks, or a light dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Homemade Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 cup grated zucchini squeezed dry
  • 1 cup grated carrot
  • 2 large eggs
  • ½ cup light brown sugar or coconut sugar
  • ⅓ cup neutral oil avocado or canola
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free all-purpose flour blend
  • ½ cup almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Pinch of salt
  • ½ cup chopped walnuts or pecans optional
  • ½ cup raisins or shredded coconut optional

Method
 

Step 1: Prepare veggies
  1. Grate the zucchini and carrots. Wrap zucchini in a clean towel and squeeze out as much liquid as possible.
Step 2: Mix wet ingredients
  1. In a large bowl, whisk together eggs, sugar, oil, and vanilla until smooth.
Step 3: Mix dry ingredients
  1. In another bowl, combine gluten-free flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 4: Combine
  1. Pour dry ingredients into wet mixture. Stir gently until just combined. Fold in grated zucchini, carrots, and optional nuts or raisins.
Step 5: Bake
  1. Pour into a greased 9x5-inch loaf pan. Bake at 350°F (175°C) for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & serve
  1. Let loaf cool for 15 minutes before slicing. Enjoy warm or at room temperature.

Notes

  • Always squeeze the zucchini or the loaf will turn out soggy.
  • You can make this recipe dairy-free by swapping the eggs with flax eggs.
  • Store in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months.
  • To make muffins, bake at the same temperature for 18–20 minutes.