Zucchini, Carrot & Parsnip Bread

Zucchini Carrot Parsnip Loaf

Zucchini, Carrot & Parsnip Bread

Difficulty: Beginner Prep Time 30 min Cook Time 40 min Total Time 1 hr 10 mins
Servings: 10
Best Season: Suitable throughout the year


This healthy bread is packed with three types of vegetables to add variety, fiber and vitamins into your diet. 



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  1. 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).

    Preheat Oven
  2. Mix Dry Ingredients

    In a large bowl, combine the flours, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and 3 cups shredded vegetables. Mix well.

    Zucchini Carrot Parsnip Bread Dry Ingredients
  3. Mix Wet Ingredients

    In a separate bowl, whisk the wet ingredients (eggs, apple butter, olive oil, and vanilla) until smooth.

    Zucchini Carrot Parsnip Bread Wet Ingredients
  4. Combine Wet & Dry Ingredients

    Mix in the wet and dry ingredients and stir just until combined.

    Zucchini Carrot Parsnip Bread Batter
  5. 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.

    Zucchini Carrot Parsnip Bread


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

Keywords: zucchini, carrot, parsnip
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