Zucchini Carrot Cake. Vegan and Gluten Free.
I was trying out another recipe from Cara Reed’s new vegan and gluten free cookbook. I mixed it up a bit and it turned out super delicious. I had zucchini and carrots I wanted to use and just enough gluten free flour to pull this off. This recipe would easily make awesome muffins or like I did – in a loaf pan sliced thicker then in half like a brownie. Perfect snacking option for school, breakfast or dessert.
I opted not to use walnuts but they are pretty customary in carrot cake/breads. My kids aren’t fans so I didn’t put them in. I also didn’t ice this bread/cake but you certainly could if making cupcakes especially.
— Knead to Cook