Spiced Carrot Zucchini Pecan Bread (Edit recipe)

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!

15 minutes

50 minutes to 55 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	493
Fat:	38 g
Carbohydrates:	41 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	391 mg
Fiber:	8 g
Sugars:	31 g
Calculated for total recipe.

by Penny's Primal

View original recipe

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

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