This week we are heading away for a month with an American summer vacation planned. Sun, surf and Southern Californian Mexican food are all on the list as we discover the West Coast of the US as well as a week connecting with our “inner hipster” in Williamsburg, Brooklyn, NY. 

We have nearly eaten everything perishable in the fridge and these carrots and zucchinis where some of the last to go. This recipe is not only a delicious way to use up those veggies but makes a healthy veggie packed breakfast, morning or afternoon tea. It is a great alternative to banana bread, suitable for vegans or those looking to avoid sugar. 

carrot zuccini loaf

Carrot and Zucchini Bread
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  1. 8 Medjool dates
  2. 1/2 cup filtered water
  3. 1 teaspoon bi-carb soda
  4. 2 tablespoons ground flaxseeds
  5. 4 tablespoons filtered water
  6. 1.5 (lightly packed) cups grated carrot
  7. 1.5 (lightly packed) cups grated zucchini
  8. 2 cups unbleached plain flour
  9. 4 teaspoons baking powder
  10. 1 cup unsweetened almond milk
  11. 1/3 cup extra virgin olive oil
  12. extra olive oil to grease the loaf pan
  1. Pre-heat your oven to 180degC.
  2. Simmer the Medjool dates in 1/2 cup filtered water with the bi-carb soda for 5 minutes, mashing with a fork, or until a thick dark paste is formed.
  3. Set aside to cool.
  4. Combine the ground flaxseeds with the 4 tablespoons of filtered water in a small bowl by stirring thoroughly.
  5. Next grate the carrots and zucchinis and set aside.
  6. Combine all the ingredients in a mixing bowl with a wooden spoon mixing until a consistent batter is formed (approx 1 minute).
  7. Pour the batter into a greased loaf pan and smooth the top.
  8. Bake at 180degC for approx 40min or until golden on top and a metal skewer stuck into the centre comes out clean.
Veggies & Me
carrot zuccini loaf 400x600