Zucchini, Carrot & Parsnip Bread
Zucchini, Carrot & Parsnip Bread
Description
This healthy bread is packed with three types of vegetables to add variety, fiber and vitamins into your diet.
Ingredients
Instructions
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Get Started!
If using fresh produce, thoroughly rinse and pat dry.
Preheat the oven to 375°F. Rub loaf pans with olive oil (6 mini-loaf pans or 2 regular size).
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Mix Dry Ingredients
In a large bowl, combine the flours, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and 3 cups shredded vegetables. Mix well.
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Mix Wet Ingredients
In a separate bowl, whisk the wet ingredients (eggs, apple butter, olive oil, and vanilla) until smooth.
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Combine Wet & Dry Ingredients
Mix in the wet and dry ingredients and stir just until combined.
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Bake the Loaf
Pour the batter into the loaf pans right away but only fill to a depth of 2 inches. Bake on the center rack for 30 minutes (for small loaf pans) or 40 minutes for large loaf pans.
The bread is done when the top is a deep gold color and springs back when touched. Allow the bread to cool completely before slicing.
Note
Average cost/serving: $0.63
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.
View the Recipe Card from Recipe Club here: ENG | SPA
