Name: Zucchini, Carrot & Parsnip Bread
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 1 1/2 cup All purpose flour; 1/2 cup Whole wheat flour; 1/2 cup Golden coconut sugar; 1 tbsp Baking powder; 1/2 tsp Salt; 1 tsp Cinnamon; 1/2 tsp Nutmeg; 1/2 tsp Cloves; 1 Each Carrot; 1 Each Parsnip; 1 Each Zucchini; 3 Each Eggs; 3/4 cup Applesauce; 3 tbsp Extra virgin olive oil; 1 tbsp Vanilla extract; 2 tbsp Pumpkin seeds

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Zucchini, Carrot & Parsnip Bread

Author: Live Healthy! Cooking Method: Bake Courses: Snacks Recipe Keys:

Dairy Free

MyPlate Grains

MyPlate Vegetables

Difficulty: Beginner Prep Time 30 mins Cook Time 40 mins Total Time 1 hr 10 mins

Servings: 10

Best Season: Suitable throughout the year

Description

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

Instructions

Video

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).
Mix Dry Ingredients

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

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

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