Spiced Carrot Zucchini Bread

In order to survive our months on the Body Ecology regime, occasional gluten and sugar free baked goods were like a life preserver. Or perhaps more like a nice warm, snuggly blanky. I feel pretty good about the healthful qualities of this recipe since I soak the flours (why?) and use not just one, but two, veggies in it. Totally legit, right? Those of you not doing some sort of crazy diet might be tempted to skip to the next page at my mention of gluten & sugar free. That would be a mistake, my friends. Oh yes.


1 cup teff flour
1/2 cup millet flour
1/2 cup quinoa flour
1/4 cup amaranth flour
1 1/2 cups kefir (what’s this?)

1 1/4 cups Lakanto (what’s this?) (or if you’re not sugar free, do a combo of brown & white sugars)
1/2 cup tapioca flour
1/2 cup coconut flour
1/4 cup ground flax seed
2 tablespoons ground chia seeds
1 tablespoon arrowroot starch
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon sea salt (fine)
1/2 teaspoon guar gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1/2 cup coconut oil
1/4 cup olive oil
2 eggs (from happy, healthy chickens please!)
1 1/2 cups grated carrots
1 1/2 cups grated zucchini

Thoroughly combine the first 4 flours with the kefir. Cover and let sit out on the counter overnight. (You can also put this in the refrigerator after letting it sit out overnight if you’re not yet ready to make the rest of the recipe. I’ve actually left this mixture in the fridge for up to a week and all seems to be just fine.)

When you’re ready to bake the bread, combine the remaining dry ingredients in a large mixing bowl. Combine the wet ingredients in a separate smaller bowl. Add wet mixture to dry and mix well. Then add soaked flour mixture and combine everything together well.

Pour batter into 2 lightly oiled or buttered 9″x5″ loaf pans and bake at 350 for one hour or until the top is nicely browned. In order for these loaves to not be soggy inside, you’re really going for a dark brown top, not the classic light golden brown. They seems they turn out best when they’re right at the point where I start panicking that I burned the tops. Do the toothpick test for good measure. Leave in the pans to cool for at least 5 minutes before jumping in for a taste. Then leave in the pans to cool the rest of the way.


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