Zucchini-Carrot Loaf

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I had an overload of both zucchini and carrots fresh from my clients’ gardens that I wanted to use up! Here’s a nice, guilt-free treat to pair with your coffee or tea! To spice it up a little feel free to frost it with a Vanilla protein powder frosting. Just mix protein powder, almond or coconut milk together, I usually add cinnamon and unsweetened shredded coconut as well!

Ingredients:

1 cup coconut flour
1 cup shredded carrot
1/2 cup shredded zucchini (squeeze your shredded zucchini to get out all the water in the zucchini)
1/2 cup chopped walnuts
1/2 cup ground flaxseed
1/4 cup agave
1 tsp cinnamon
2 tsp vanilla extract
2 tsp baking powder
4 eggs
6 tbsp coconut oil
1/2 cup almond milk
*optional-raisins

Directions:

-Preheat oven to 350•F
-Combine all ingredients together
-Place in a non stick bread pan
-Bake for 25-30 mins

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