Garden Veggie Bread
A moist, flavorful vegetable bread infused with warm spices and sweeteners, perfect for breakfast, snack, or brunch; combines zucchini, carrots, and tomatoes for a nutritious treat.
Ingredients
- 2 c. flour ⓘ
- 1/2 tsp. baking soda ⓘ
- 3/4 tsp. baking powder ⓘ
- 1 tsp. apple pie spice ⓘ
- 1 tsp. nutmeg ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 c. light brown sugar ⓘ
- 1 1/2 c. granulated sugar
- 1/4 c. margarine ⓘ
- 1/4 c. canola cooking oil
- 2 eggs ⓘ
- 1/2 tsp. vanilla ⓘ
- 1 c. grated zucchini ⓘ
- 1/2 c. grated carrots ⓘ
- 1 c. chopped tomatoes ⓘ
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8 x 4 x 2 1/2-inch loaf pans.
- Sift together flour, baking soda, baking powder, apple pie spice, nutmeg, and salt.
- Cream together light brown sugar, granulated sugar, margarine, and canola oil until smooth.
- Stir in beaten eggs and vanilla into the creamed mixture.
- Add grated zucchini, grated carrots, and chopped tomatoes alternately with the dry ingredients, stirring until smooth.
- Fill the prepared loaf pans two-thirds full with batter.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Let the bread stand in pans for 1 hour before removing.
Nutrition & Diet Analysis (per serving)
803
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).