Carrot Zucchini Bread (Dairy, Gluten and Refined Sugar Free)

I always love a bread that makes a good breakfast and snack.  This bread has lots of flavour and nutrition.  Packed with protein from the eggs, chickpea and teff flour this loaf is a great way to start your morning or give you energy during the day.
 Ingredients

• 1/2 cup chickpea flour
• 1/2 teff flour
• 1 tablespoon psyllium husk
• 1/4 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 cup palm sugar (or more, I don't like things sweet)
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 3/4 cup raisins
• 1/3 cup chopped walnuts (optional)
• 1 teaspoon vanilla powder or gluten free vanilla
• 3 eggs
• 1 teaspoon apple cider vinegar
• 1/3 cup grapeseed oil
• 1/3 non dairy milk
• 3/4 cup shredded carrots
• 3/4 cup shredded zucchini

Directions

1. Preheat oven to 350 F and grease a loaf pan.
2. In a large bowl combine chickpea flour, teff flour, psyllium husk, baking powder, baking soda, palm sugar, salt, cinnamon, ginger, allspice, nutmeg, raisins and walnuts.
3. In a medium size bowl combine vanilla, eggs, vinegar, oil, milk, carrots and zucchini.
4. Add contents of medium bowl (carrot mixture) to the large flour bowl and stir just until combined.
5. Pour into prepared loaf pan and bake for 50-60 min or inserted toothpick comes out clean.
6. Let sit in pan for 5 minutes then remove and cool on a wire rack.