Carrot & Squash Bread



  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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Sieve the coconut flour into a large mixing bowl. Add the sea salt and cinnamon.
If your melted butter is cool, stir in the vanilla extract, honey and lemon zest. Beat in the eggs, one at a time.
Gradually add the wet ingredients to the dry. When it’s still semi-runny, fold in the carrots and the squash and mix until combined.
Press into a 9in x 11in lined or greased loaf tin. The batter won’t be runny, it will lump together but that’s ok. Just spread in into the tin.
Bake at 375 for 30-35 mins til firm but springy to the touch. Let cool before slicing.


  • 3/4 cup coconut flour
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 5 large eggs
  • 3 tbsps honey
  • 1 tsp vanilla extract
  • 2 tbsps lemon zest
  • 1/2 cup butter, melted
  • 1 cup grated acorn squash (this was about a quarter of a squash)
  • 1 cup grated carrot (about 2 large carrots)


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Recipe Comments

Comments (2)

  1. posted by lisakjack on October 8, 2012

    Made tonight! Delicious, also added some green pepper and a few drops of honey.

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