GlutenFree Carrot Zucchini Bread: Tender

Instructions:

1. Grate the zucchini and carrots. Use the small holes on your box grater for the carrots so they melt into the batter.
2. Squeeze the zucchini. Place the grated zucchini in a clean kitchen towel and press firmly over the sink. Serious Eats' testing shows that draining zucchini prevents a gummy crumb, so don't skip this.
3. Cream the butter and sugar. In a large bowl, beat the softened butter and coconut sugar until light and fluffy.
4. Add the eggs. Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
5. Stir in liquids. Mix in the vanilla extract and apple cider vinegar until the mixture is smooth and velvety.
6. Mix dry ingredients. In a separate bowl, whisk together the GF flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
7. Combine wet and dry. Gently fold the flour mixture into the butter mixture. Stop as soon as you see no more streaks of flour.
8. Fold in produce. Stir in the squeezed zucchini, grated carrots, walnuts, and raisins.
9. Bake the loaf. Pour batter into a greased pan and bake at 350°F (180°C) for 50 minutes until a toothpick comes out clean. You'll smell a deep, spicy aroma filling the kitchen around the 40 minute mark.
10. Cool down. Let the GlutenFree Carrot Zucchini Bread sit in the pan for 10 minutes before moving it to a wire rack.