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Zucchini, Carrot & Walnut Bread

This one tastes better than it looks !


Serves 12
  • 1½cups Almond flour
  • 2tsp Cinnamon
  • 1tsp Baking soda
  • ½tsp Salt
  • ½tsp Nutmeg
  • 3Eggs, beaten - free range organic
  • ½cup Coconut sugar or Stevia
  • 1ripe Banana
  • 1cup Zucchini unpeeled, shredded
  • 1cup Carrots shredded
  • 1handful Walnuts
  • 1handful Sultanas sundried
  • 1tsp Vanilla essence
  • 2tbsp Coconut oil


  1. Preheat fan forced oven to 160°C.
  2. Combine the dry ingredients, sultanas and walnuts in a small bowl.
  3. Place the wet ingredients in the bowl and using a mixer, beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and carrots and beat again just enough to incorporate.
  4. Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
  5. Spoon the batter into a loaf pan. You can also use this batter to make muffins.
  6. Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.
  7. Enjoy with raspberries or blueberries or you can sprinkle with coconut if you like.