Baking Breakfast Clean eating Gluten Free

Loafing Around: Carrot and Zucchini Loaf

Who doesn’t like to loaf around on a weekend morning, taking the time to gather your thoughts together, relax and recharge from the busy week just gone?  I LOVE SATURDAYS!!!!!!!!!!!

This Saturday morning was spent reading the paper, drinking coffee and eating a leisurely breakfast.  V. important stuff you might say and you’d be right :).

Yesterday I made a carrot and zucchini loaf which by some small miracle turned out really well.  I’m not the world’s most accomplished baker so I try to bake the easiest things possible.  I had a couple of slices of that with some kiwi and a little plain yogurt topped with raspberries and some nuts & seeds.  Heaven.

Not going to say much else here except that of course a clean eating loaf like this gives you a little extra veggie nutrition and keeps breakfast pretty light.

This veggie loaf is made with gluten-free all purpose flour but you can use regular flour or nut flours if you prefer. 


Carrot and Zucchini Loaf

Makes 2 loaves


3 cups gluten-free all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1 tsp grated nutmeg

1/3 runny honey

3 eggs, beaten

1 cup olive oil

1 cup grated zucchini

1 cup grated carrot



  1. Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
  2. Add the honey and blend.
  3. Mix the eggs with the oil and add that to the flour mixture, mix again.
  4. Mix the zucchini & carrots, add to the bowl and mix.
  5. Put this in 2 greased loaf pans and bake for approximately 50 minutes or until done in the centre.


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