Healthy and Moist Zucchini-Carrot-Parsnip Bread This healthy loaf of bread contains wholesome ingredients like shredded carrot, zucchini, and parsnip, whole wheat flour, and low … A combination of whole-wheat flour and oats in the batter make it more nutritious--and more interesting--than standard zucchini bread, too! To make the bread, beat butter with sugar, vanilla and a little orange zest. This easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. I actually also used half the amount of maple syrup. You’ve done it again! Add the flour mixture to the egg mixture all at once and stir with a wooden spoon just until blended. If you overbeat the batter, the zucchini bread will turn out tough In a large bowl, combine the flours, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and 3 cups shredded vegetables. In the world of baked goods, this bread is quite simple to make. Set aside. Cream only a portion of the wet … Welcome to The Frayed Apron -- recipes & tips for people who live fully, play long, and eat well. In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In separate bowl, whisk eggs, vanilla, oil, … In cases where permission is granted, full and clear credit must be given to Real Food Real Deals with appropriate and specific direction to the original content. To make this treat extra special, top it with homemade cream cheese frosting … This hearty bread melds the sweetness of carrot and parsnip with the moist richness of zucchini. © The recipes, opinions, photos, and other content expressed on this website are those of the author/owner unless otherwise noted. The gases continue to release and the inside of the bread continues to cook. Delicious! Pro Tip: Always allow bread to cool completely before slicing into it. ($.30 per serving). Breakfast, Desserts, Recipes, Snacks, Vegetarian. Most likely, yes. In a small bowl, stir together the flour, baking soda, cinnamon, and salt. I’m trying to curb my sweet tooth and not even get my kids started. Be careful when mixing to stop as soon as the batter is free of flour clumps. This Zucchini Carrot Bread is super moist thanks to the combination of oil, applesauce, and shredded zucchini. I was a bit surprised that it wasn’t completely bland with using such small amount of sweetener (would have spread a bit of honey on each slice if it had been), but it is good! Subscribe below to receive the email newsletter. Whisk together your wet ingredients and then stir in the dry … The surface should be golden brown and the top should spring back when pressed. Thanks for letting me know. This time, I wanted to put my current favorite baking flour, almond flour, to good use to create a recipe for a gluten-free, grain-free, low-carb, naturally-sweetened (refined sugar-free), and paleo version of zucchini bread. In a large bowl, whisk the eggs with the canola oil and both sugars until smooth. I’m glad you like it. I’m glad your toddlers approve! This healthy loaf of bread contains wholesome ingredients like shredded carrot, zucchini, and parsnip, whole wheat flour, and low-glycemic golden coconut sugar. Posted on 28/12/2020 by 28/12/2020 by Glad you liked it, Ann! Bake on the center rack for 30 minutes (for small loaf pans) or 40 minutes for large loaf pans. I add a little nutmeg, one grated apple (without reducing the veggies), and use 1/3 cup maple syrup. Gluten-free flour works well in this recipe, too. ←Yuimaru Hakken – intensive karate seminars in Okinawa. This information is outlined in my, This healthy carrot zucchini bread recipe is such a delicious snack full of veggies and flavor. My kids are especially hesitant around zucchini, so when in doubt, I bake it into a snack. I say this because you don’t want to develop too much of the gluten. I like getting things just barely sweet enough, especially when little ones are eating it. I used a cheese grater, but you could also use a food processor fitted with the shredder blade. I find it easiest to use my food processor for this, but you could also use a box grater. loaf pans. In a separate bowl, whisk the wet ingredients (eggs, apple butter, olive oil, and vanilla) until smooth. It should become more mixable at … Thanks for another fabulous recipe I can feel good about enjoying! Depending on your pan size, you may need up to 4. If you’re looking for a way to add some extra vegetables to your snacks, try this delicious, healthy carrot zucchini bread recipe. The FTC has regulations about what bloggers disclose when recommending or advertising products. Switch to a big … learn more. Grease 2 8x4 inch loaf pans and preheat the oven to 350 degrees. Beat eggs, oil, vanilla, and sugar together in a large bowl. I’ve made this three times and it is AMAZING! In a bowl, combine the first eight ingredients. Allow the bread to cool completely before slicing. . This healthy carrot zucchini bread freezes well, so I put the cooled second loaf right in the freezer and save it for a week when I’m short on time. , Yum. Divide the batter evenly between the 2 loaf pans. Starting your day with a slice of this carrot bread is almost like starting the day with carrot cake , but I’m pretty sure the zucchini … It's a moist and hearty bread full of warming fall spices. I made this yesterday and my toddlers are eating it up! It’s loaded with shredded vegetables and wholesome ingredients (whole wheat flour and low-glycemic golden coconut sugar). This recipe costs a total of $6.00, or $.30 per slice. Just expect to get a little work out with shredding the vegetables (part of the health component I think). Required fields are marked *. Healthy Carrot Zucchini Bread Recipe - Real Food Real Deals As I pulled a loaf of this Carrot Pineapple Zucchini Bread Recipe from the oven yesterday, I was thinking about my best friend in high school, and how I sure wish we could have enjoyed a slice of this bread … You could also include a bit of nutmeg. I actually had a bit of canned pumpkin left and used that in place of the banana. Store in an airtight container at room temperature for up to 3 days, or store in the freezer for up to 6 months. In an effort to make this as wholesome as possible, I have opted for golden coconut sugar which replaces cane sugar 1:1. Bake at 350° for 45 minutes or until bread tests done. The bread is seasoned with simple spices like salt, pepper, and red peppers powder. 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