Vegan Carrot and Zucchini Bread (With Spelt and Agave)


Nothing makes me happier than a healthy dessert. I always need something sweet after dinner, but I get bored of dark chocolate after awhile and want something with a different, lighter consistency that I can feel fuller from as well as keep me excited. This Vegan Carrot and Zucchini Bread is made with spelt for texture, agave for sweetening, coconut milk for richness and flax eggs to hold it all together. The result is a surprisingly delightful veggie-filled dessert that is light and so healthy, it can even be eaten for breakfast! Enjoy!

Glow factors:

Carrot: improves the function of the liver and digestive tract, contains cancer-preventative vitamin E, eases aches and pains associated with aging, improve eye sight, reverses bone disorder, is packed with cholesterol-fighting potassium, reduces fat and bile in the liver, tones and clears the skin, slows cell degeneration with its antioxidant content, and is an excellent source of beta-carotene, which is converted to vitamin A in the body.

Zucchini: has only 36 calories and 10% of the recommended daily allowance of dietary fiber in just one cup, lowers cholesterol by attaching to bile acids and aiding in digesting fat, contributes to “regularity”, prevents cancer with its high antioxidant content, aids prostate health, is high in manganese (19% of the recommended daily allowance in one cup), lowers blood pressure, is anti-inflammatory with its vitamin A and C content, and prevents heart attack and stroke.

Vegan Carrot and Zucchini Bread

Makes about 15-20 servings


  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • 3/4 cup coconut palm sugar
  • 1/4 cup coconut milk
  • 1/2 cup vegetable oil
  • 1/4 cup agave nectar
  • 2 flax eggs (per egg: 1 tablespoon of ground flax seeds mixed into 3 tablespoons of water)
  • 1 teaspoon vanilla
  • 1 cup spelt flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon

Directions: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the zucchini, carrot, palm sugar, coconut milk, vegetable oil, agave, flax eggs and vanilla. Mix. In a separate bowl, sift together the flours, baking powder, baking soda and cinnamon.



Fold all together until evenly combined. Mixture should be thick but not too pasty and floury looking. Add more coconut milk to reach a thick and spreadable consistency.


Spread into an ungreased 13×9 inch baking pan. Bake for 25-30 minutes or until a toothpick comes out from the center clean.



Cut into squares and enjoy! I like to pair mine with coconut ice cream on the side for even more deliciousness.



Bon Appetit!

xo Aylin



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