Carrot Zucchini Bread With Coconut Vanilla Frosting

In this recipe is you can find the ingredients and directions for a vegan, gluten-free, and sugar-free carrot zucchini bread and optional coconut vanilla frosting. The bread topped with the frosting is out of this world, but you can also have the bread by itself. Enjoy!

wet ingredients:
½ Cup grated carrots
½ Cup grated zucchini
1 Cup mashed banana
½ Cup apple sauce
½ Cup coconut oil
2 Tablespoons maple syrup
2 Tablespoon date syrup ( sub for 4 pitted dates)
1 Tablespoon vanilla paste

dry ingredients:
2 Cups gluten free flour
⅓ Cup Coconut palm sugar
1 Teaspoon cinnamon
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon salt
½ cup walnuts
½ cup macadamias
½ cup shaved coconut

Take 2 mixing bowls, on the first one, mix all your wet ingredients.
On your second bowl, mix all dry ingredients.
Add dry ingredients mix into wet ingredients mixture, integrate little by little using a spatula (avoid a whisk), Once everything is well combined, add to your baking mold (a square 8 x 8 works great)
Add parchment paper to the bottom of your baking mold so once baked is easy to take out.
Bake at 350 for 25-35 min, check after 25min using a wooden skewer or knife , it should come out clean once is ready.

4 Tablespoons of coconut shortening
2 Tablespoons coconut oil
3 Tablespoons maple syrup
1 Tablespoon date syrup
4 Tablespoons powdered lakanto ( monk fruit)
½ Teaspoon salt
1 Teaspoon cinnamon
1 Teaspoon vanilla paste
1 Tablespoon coconut milk

On a mixing bowl add all ingredients and mix using a whisk until desired consistency
With the help of a spatula or spoon cover the carrot zucchini bread, garnish with calendula flowers, roses and pistachio pieces.
Note: make sure the carrot zucchini bread is fully cool before covering with frosting if it not frosting will melt.

recipe by: Vegan Chef, Valentina Cordero @thehouseofv

Back to blog