Carrot and Zucchini Bread

This easy to make bread is packed full of vegetables, is gluten free and delicious beside a bowl of your favourite soup or scrambled eggs. It is also a delicious and nourishing stand alone snack. It freezes well.

| Makes 16 Slices |

Ingredients

1 ½ cups almond meal

¾ cups arrowroot flour

½ tsp sea salt

½ tsp bicarbonate of soda

5 organic eggs

1 ½ tsp apple cider vinegar

1 tbsp flat leaf parsley, finely chopped

1 large zucchini, grated

1 large carrot, grated

1/3 cup pitted olives, halved (optional)

1/2 cup finely grated parmesan (optional)

2 tbsp pepitas

Method

Preheat oven to 160°C (325°F). Line a standard loaf tin with baking paper.

In a bowl, mix together the almond meal, arrowroot flour, salt and bicarbonate of soda.

In a separate bowl, whisk the eggs and apple cider vinegar. Add the zucchini, carrot, parsley, olives and parmesan and stir to combine.

Add the egg mixture to the dry ingredients and mix well. Pour the dough into the loaf tin and sprinkle with pepitas.

Bake for 30-35 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and allow to cool on a wire rack before slicing.