Apple Zucchini Carrot Bread- Made in one bowl with almond flour, oat flour, Greek yogurt and honey. Each slice packs 7 grams of protein! (gluten-free, dairy-free & naturally sweetened)

OK, so there’s a lot going on in this bread. There’s a little bit of summer. A little bit of fall. A lot a bit of delicious goodness.

If you’ve ever made my vanilla almond flour cake, this Apple Zucchini Carrot Bread is based off that one. The texture is more dense, like a cake, but it’s lightly sweetened with a nice crumb we’re calling it bread. Like the cake, it is made with a combination of oat flour and almond flour, plus dairy-free Greek yogurt which means it’s a good source of protein and fiber.

I serve it to my son with a little bit of coconut whipped cream for dessert and he eats it right up! :)

Apple Zucchini Carrot Bread Ingredients

• Almond Flour- Please don’t try to substitute the almond flour as it is a key player here. Hazelnut flour would be the closest alternative.
• Oat Flour- I haven’t tested it with GF all-purpose flour but that would be the first option I would try.
• Ground Cinnamon- 3 teaspoons! Sounds like a lot but with 3 cups of flour, it doesn’t overpower the flavor.
• Allspice- You can also use a combination of ground ginger, nutmeg and cloves in place of the allspice.
• Baking Powder and Salt- Baking powder is necessary for rise and salt balances the sweetness of the recipe.
• Eggs- Two whole eggs. Ideally pasture-raised. Please excuse that there are three in the photos. You only need two.
• Dairy-free Greek Yogurt- I haven’t tested this with dairy yogurt so proceed with caution if you do. You can also use regular dairy-free yogurt if you can’t find Greek yogurt.
• Honey- Pure maple syrup is a good alternative if you can’t have honey.
• Coconut Sugar- I found the recipe was better with just 2 tablespoons of coconut sugar added but you can leave it out to reduce the overall sugar content, if desired.
• Vanilla Extract- Two teaspoons for maximum enjoyment. Can just use one if you prefer.
• Coconut Oil- Make sure you let it cool after melting before using in the recipe. Dairy-free butter would be a possible substitute. I haven’t tested it with olive oil but it might work!
• Zucchini, Carrot, and Apple- Be sure to squeeze your shredded zucchini with a paper towel or kitchen towel before adding to the recipe. Granny smith apples work best for baking but any kind will do.
• Pecans- Optional but highly recommend if you like a little crunch. Walnuts would also be tasty here.

How to Make Apple Zucchini Carrot Bread

1. Beat together the wet ingredients (eggs, yogurt, honey, coconut sugar and vanilla).
2. Add dry ingredients to bowl with wet (almond flour, oat flour, cinnamon, allspice, baking powder and salt).
3. Fold together until a batter forms. Fold in melted coconut oil, zucchini, carrot, apple and pecans.
4. Transfer to loaf pan. Bake for about 75 minutes. Allow to cool completely.
5. Serve and enjoy!

More Apple Recipes to Enjoy

• Apple Pie Bars
• Baked Apple Cinnamon Oatmeal
• Roasted Acorn Squash Apple Soup
• Easy Stovetop Cinnamon Apples
• The BEST Apple Cinnamon Pancakes
• Almond Flour Apple Scones

Print Recipe

Zucchini Apple Carrot Bread

Made with almond flour, oat flour, Greek yogurt and honey. Each slice packs 7 grams of protein! (gluten-free, dairy-free & naturally sweetened)

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Servings: 12 slices

Ingredients

• 1½ cups almond flour
• 1½ cups oat flour
• 3 teaspoons ground cinnamon
• 1 teaspoon allspice , or a combo of ground ginger, nutmeg and cloves
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup dairy-free Greek yogurt
• ½ cup honey, or pure maple syrup
• 2 tablespoons coconut sugar, optional; for added sweetness
• 2 teaspoons vanilla extract
• ¼ cup melted and cooled coconut oil
• 1 cup shredded zucchini, squeezed dry
• 1 cup shredded carrot
• 1 small Granny Smith apple, peeled and finely chopped
• ¼ cup chopped pecans, optional

Instructions

• Preheat the oven o 350°F. Line a loaf pan (8.5x4.5-inches) with parchment paper and set aside.
• In a large bowl, combine the eggs, yogurt, honey, coconut sugar, and vanilla. Whisk or beat until smooth.
• To the bowl, add the almond flour, oat flour, cinnamon, allspice, baking powder, and salt. Fold together until a batter starts to form. Add the coconut oil and stir together. Lastly, add the shredded zucchini, carrot, apple, and pecans. Keep stirring until evenly combined.
• Transfer the batter to the lined loaf pan. Bake in the oven for 70-75 minutes, until firm and golden brown on top. If you're unsure whether or not it's done cooking, you can use a sharp knife to stick in the center. The knife will come out mostly clean when the loaf is done baking.
• Remove from the oven and allow to cool for 15-20 minutes before removing from the pan. Allow the loaf to cool completely before serving. Leftovers can be stored in an airtight container in the refrigerator for up to one week.

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. 

Nutrition

Calories: 251kcal, Carbohydrates: 31g, Protein: 7g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 125mg, Potassium: 232mg, Fiber: 4g, Sugar: 14g, Vitamin A: 1860IU, Vitamin C: 3mg, Calcium: 96mg, Iron: 2mg

Course: Breakfast, Dessert, Snack

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!