Ever since I started my internship this semester I’ve been meal prepping different variations of breakfast breads to slice up and take on the go with me. My favorite thing is getting to the office, settling into a sound-proof phone booth (I work at a WeWork…so if you know, you know) and starting the day off with two hearty slices of my favorite flavor combos.

This weekend I prepped not one, not two, but…THREE breads that I’m so excited to dive into this week! One flavor has been on repeat for almost a month, one I’ve been craving for almost a month, and the last was at the *indirect, but hinted at* request of my mama. Let’s get into it!

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Loaf 1: Chocolate Chip Zucchini Tahini Bread 

I’ve shared this recipe before and I’ll link it above! This breakfast bread was the first one I ever made and I’ve been crushing on it ever since. It’s perfectly sweet and the texture is a perfect balance between dense and fluffy. This was the first time I ever used quinoa flour as well, which I really like!

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Loaf 2: Mixed Nut Carrot Cake Bread

I’ve been craving carrot cake since the day I was born so I knew I needed to attend to that ASAP. Lately I’ve seen some raw carrot cake recipes floating around but since I was on a loafing spree I decided to take the baked approach. We were running low on almond flour so I decided to pulse some mixed nuts into a flour instead to change things up and I am digginggggggg it. Raisins in this one aren’t an option.

• 1/2 cups shelled walnuts
• 1/2 cup diced hazelnuts plus extra for topping
• 1/4 cup coconut flour
• 1/2 cup oat flour 
• 2 eggs
• 1/2 cup maple syrup 
• sea salt
• vanilla
• pinch of baking powder
• cinnamon
• ginger
• 1/2 cup shredded carrots
• 1/2 cup raisins

Set oven to 350. In a food processor pulse two large peeled carrots until finely shredded and set aside. Add all ingredients (except extra nuts, carrots, and raisins) to the processor and blend on high until a smooth batter forms. Fold in carrots and raisins and pour into a loaf pan. Top with more raisins and nuts and bake for about 30 minutes!

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Loaf 3: Nut-free Double Chocolate Banana Bread

This one was actually the accident child. My mom saw me baking the other two loaves and said something along the lines of how she wish I’d bake something for her. Way to be discrete.

She’s an absolute chocolate lover and last week I remember her mentioning how much she liked baked goods made with oat flour lately. Recipe for success right there. Made this one into a banana bread and experimented with the ingredients to keep it NUT-FREE! My little sister is allergic to tree nuts and 101% of the time can never enjoy the baked goods I make 😦 So this one’s for her as well, here’s to not risking her life first thing in the morning 🙂

• 1/2 oat flour
• 1/4 cup coconut flour
• 1/2 cup quinoa flour
• 1/4 cup cacao powder
• 2 eggs
• 1/4 cup maple syrup
• 1/2 cup coconut sugar
• 1 ripe banana
• sea salt
• vanilla
• pinch of baking powder
• chocolate chips/chunks
• peanut butter for drizzle (omit if allergic, my sister can actually have peanuts *they’re not a tree nut!* so i threw it on top)!

Set oven to 350. In a food processor add all ingredients (except chocolate and peanut butter) to the processor and blend on high until a smooth batter forms. Fold in chocolate chunks and pour into a loaf pan. Top with more chocolate and peanut butter drizzle and bake for about 30 minutes!