Spiced Carrot Zucchini Pecan Bread (Edit recipe)

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This delicious Spiced Carrot Zucchini Pecan Bread is sweetened only with dates! It has the best texture and perfect for warming and spreading some delicious ghee on it! You would never know its loaded with veggies! All the warm spices make the house smell amazing while its baking too! My hubby won't touch zucchini and devours this bread so it's a win win!

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PREP TIME

15 minutes

COOK TIME

50 minutes to 55 minutes

INGREDIENTS

Serves: 6-8

Ingredients

1.5 cups Pecan Flour, or Almond or Cashew flour
2 Tbsp Coconut Flour
1.5 cups Zucchini, grated & water squeezed out
1 cup Carrots, grated
0.25 cup Coconut Oil
1 tsp Ground Cinnamon
0.5 tsp Nutmeg Powder
0.125 tsp ground Allspice
0.5 tsp Salt
1 tsp Baking Soda
1 tsp Pure Vanilla Extract
3 whole Eggs
1 cup Medjool Dates, soak in hot water for 1 hour, drain & puree (see notes)
1 cup Pecans, chopped, saving a few whole half pieces for top of loaf

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°
Line a loaf pan with parchment paper
Combine wet ingredients & mix well
In another bowl combine dry ingredients & mix well
Pour dry into wet ingredients, stirring well
Pour into pan & top with some pecan halves
Bake 50-55 minutes or till toothpick inserted in center comes out clean
Enjoy this recipe by Penny's Primal!

Notes

can use date paste in place of whole dates

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	385
Fat:	38 g
Carbohydrates:	11 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	391 mg
Fiber:	5 g
Sugars:	5 g
Calculated for total recipe.