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Grain Free Carrot + Zucchini Bars:
Makes 9 large bars
Ingredients
4
large
eggs
1/4
cup
maple syrup
1 1/2
cup
shredded carrots
I did 2 carrots
1/2
cup
shredded zucchini
I did 1 zucchini
1/4
cup
melted coconut oil
Substitute avocado oil or olive oil
1 1/2
tsp
vanilla extract
1/4
cup
raisins
Optional
1/4
cup
chopped pecans
Optional or substitute your favorite nut or seed
1
cup
almond flour
1/2
cup
tapioca flour
Substitute arrowroot flour
1/4
cup
coconut flour
1
tsp
cinnamon
1/4
tsp
ginger
1/4
tsp
nutmeg
1/2
tsp
salt
1
tsp
baking soda
2
Tbsp
flaxseed meal
2
Tbsp
hemp seeds
Drizzle
2
Tbsp
Melted Raw Coconut Butter
Instructions
Instructions:
Add shredded zucchini to a colander with some salt and draw out moisture
Using a mesh clog or bag, squeeze out moisture from zucchini and set aside
Mix wet ingredients with a spoon in a large bowl
Add in dry ingredients and mix
Add shredded carrots, shredded zucchini, raisins, chopped pecans, and mix
Add to a lined 8x8 baking dish
Bake 350 F for 30-35 minutes or until a toothpick comes out clean
Let cool completely, I like to store mine overnight in refrigerator
Drizzle melted raw coconut butter on top
Slice into desired size bars in morning (I did 9 large bars)
Store in airtight container in refrigerator and enjoy at room temperature
You could also freeze in an airtight container or bag