• Prep Time:
  • Cooking Time:
  • Serves: 18 slices

ZUCCHINI CARROT CAKE LOAF

  • Recipe Submitted by on

Category: Gifts, Holiday, Cakes, Desserts

 Ingredients List

  • 2 tsp baking powder (10 mL)
  • 1 tsp cinnamon (5 mL)
  • 3/4 tsp nutmeg (3 mL)
  • 1/2 tsp baking soda (2 mL)
  • 1/4 tsp cloves (1 mL)
  • 1/4 tsp ginger (1 mL)
  • 1/8 tsp salt (0.5 mL)
  • 4 eggs
  • Liquid sweetener (sucralose or stevia) to equal 2/3 cup (150 mL)
  • 1/2 cup olive oil (125 mL)
  • 1/3 cup granulated erythritol (75 mL)
  • 1/2 cup grated zucchini (125 mL)
  • 1/2 cup grated carrot (125 mL)
  • 1/3 cup raisins, snipped in half, OR finely chopped walnuts (optional)

 Directions

Preheat oven to 350°F (180°C). Grease or line a 8 x 4 x 3-inch (1.5 L) loaf pan with wax paper or foil if pan is old and not nonstick. Spray with nonstick cooking spray.

In large bowl, combine Gluten-Free Bake Mix, baking powder, cinnamon, nutmeg, baking soda, cloves, ginger and salt. In food processor with sharp blade, process eggs. Add liquid sweetener, olive oil and erythritol; process. Add dry ingredients and process at least one minute, scraping sides once. Stir in zucchini, carrot and raisins, OR chopped walnuts.

Scoop batter into loaf pan. Bake 50 minutes, or until cake tester comes out clean. Cover loaf lightly with foil in last 10 minutes. Place pan on wire rack and let loaf cool 10 minutes. Remove loaf and carefully remove wax paper or foil, if using. If using frosting, frost loaf when completely cool.

Cream Cheese Frosting: In food processor with sharp blade or in blender, process cream cheese, liquid sweetener, butter, whipping cream and vanilla extract until smooth.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?