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