CARROT PARSNIP ZUCCHINI BREAD
How much can I possibly bake during quarantine? Apparently the sky is the limit.
Decided to bake something with veggies in it -- ya know, to take it up a notch. I adapted this recipe from Andrew Weil's cookbook: True Food. It's sweet and super duper moist -- and my kids devoured the loaf in a day. Which means it was yummy.
2 cups almond flour
1/2 cup coconut sugar
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 medium carrot, shredded
1 medium parsnip, shredded
1 small zucchini shredded
3 large eggs
1/4 cup apple sauce
3 tbsp olive oil
1 tbsp vanilla extract
pumpkin seeds for garnish
In a large bowl: combine almond flour, coconut sugar, b soda, salt, cinnamon, nutmeg and cloves - as well as the shredded veggies. Mix.
Then dump in the eggs, apple sauce, vanilla and olive oil -- and mix. (I don't always use separate bowls -- I know... crazy!). You are welcome to, though.
Once it's mixed nicely, pour into a loaf pan and sprinkle the top with pumpkin seeds.
Bake for 35 - 40 minutes -- until a toothpick comes out clean. I cooked mine for about 40 minutes to make sure the inside was done.
This veggie loaf has great spice and sweetness, and is legit crazy moist. If you want it less moist, then you could use less (or omit) the apple sauce. My kids liked it just like this. This version is gluten free and dairy free, but of course you can sub as you desire, like always!
And just like with most breads like this -- we like to slather with some nut butter on a slice. YUM. My kids couldn't believe there were so many veggies in it, which is a sign of success! My kids are carrot monsters, but they don't eat tons of zucchini and parsnip, so it felt like a win to sneak in those veggies for a change.
Happy baking... let me know when you make it! XO.