Zucchini Breakfast Bread

Another way to add veggies to breakfast food. This is an alternative to regular bread. can be toasted with butter or eat with sliced banana.
Servings 1 loaf


  • 2 cups zucchini grated
  • 1 cup carrot grated
  • 2 eggs
  • 4 tbsp maple syrup
  • 1 tbsp avocado oil
  • 1 tsp vanilla extract
  • 2 cups almond flour or almond meal
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 3 tbsp raisins
  • 1 tbsp hemp seeds or sunflower seeds


  • 1) Preheat your oven to 350 2) Grease a loaf pan with coconut oil 3) Remove the water from your zucchini one of 2 ways; a. Place all the grated zucchini in a mesh bag such as a nut milk bag or with cheesecloth and squeeze as much water as possible out from the zucchini. b. If you don’t have a nut milk bag or cheesecloth you can place the zucchini in a tea towel and squeeze as much as the water out as possible and then transfer to a new tea towel and let it dry out for a few more minutes. 4) In a medium size bowl combine all of your wet ingredients 5) In a separate, large bowl mix all of the dry ingredients together 6) Transfer the wet ingredients into the dry ingredients and combine until you have a smooth, even mixture. Do not over mix. 7) Bake for 50 minutes until a toothpick comes out dry. 8) Let cool for 20 minutes before slicing
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