• 1/ 2 cup grated carrots
• 1/ 2 cup grated zucchini
• 1 cup very ripe, mashed banana
• 1/ 2 cup apple sauce
• 1/ 2 cup coconut oil
• 2 tablespoons maple syrup
• 2 tablespoons date syrup
• 1 tablespoons vanilla paste
• 2 cups gluten free flour
• 1/ 3 cup coconut palm sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/ 2 cup walnuts
• 1/ 2 cup macadamia nuts

Method

• Step 1

  Take 2 mixing bowls: One to mix all dry ingredients and on the second one to mix the wet ingredients.

• Step 2

  Add dry ingredient mix into wet ingredients mixture, integrate little by little using a spatula (avoid using a whisk)

• Step 3

  Once everything is well combined add mix into your baking mold ( add parchment paper on the bottom of your mold so its easier to take out once is baked) a 8 x 8 inch square mold works great.

• Step 4

  Bake at 350, for about 25-35 min until golden brown.

Coconut frosting

• 4 tablespoons coconut shortening
• 2 tablespoons coconut oil
• 3 tablespoons maple syrup
• 1 tablespoon date syrup
• 4 tablespoons monk fruit powdered ( lakanto)
• 1/ 2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla paste
• 1 tablespoon coconut milk

Coconut vanilla frosting

Method

• Step 1

  Mix all ingredients with a whisk until desired consistency is achieved. Once the carrot zucchini bread is completely cooled off, you can spread the frosting and garnish with edible flowers, I used rose petals, calendula petals, and pistachios.