Veggie bread
This veggie bread combines almond flour and cornstarch with zucchini, carrots, and parmesan for a moist, flavorful loaf. Perfect for breakfast, snacks, or as a side dish, it makes a delicious and nutritious addition to any meal.
Cook time 45 min
Prep time 15 min
Ingredients:
5 cups almond flour3/4 cup cornstarch
1/2 tsp salt
1/2 tsp baking soda
5 eggs
1 tsp vinegar
1.50 cup zucchini
1.50 cups carrots
1/2 cup grated parmesan cheese
2 tbsp pumpkin seeds
Veggie bread is a nutritious and delicious loaf that incorporates a variety of vegetables, making it a great way to add more veggies to your diet. This recipe combines almond flour, cornstarch, and several other ingredients to create a loaf that is both moist and flavorful. Ideal for breakfast, snacks, or as a side dish, this veggie bread is sure to be a hit with the whole family.
Instructions:
- Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper for easy removal of the bread.
- In a large mixing bowl, combine the almond flour, cornstarch, salt, and baking soda. Stir well until fully mixed.
- In another bowl, crack and lightly whisk the eggs.
- Add the vinegar to the eggs and mix well.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until the almond flour mixture is moistened and a batter forms.
- Fold in the grated zucchini, grated carrots, and grated parmesan cheese. Mix until the vegetables and cheese are well-distributed throughout the batter.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Sprinkle the pumpkin seeds evenly over the top of the batter for added crunch and texture.
- Place the loaf pan in the preheated oven and bake for about 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- Slice the veggie bread and serve it as a nutritious snack or accompaniment to your favorite meals.
This veggie bread is a versatile and tasty option that makes incorporating vegetables into your diet easy and enjoyable. By following this simple recipe, you'll have a loaf that's moist, flavorful, and packed with nutrients. Whether you enjoy it fresh out of the oven or toasted with your favorite spread, this veggie bread is sure to become a staple in your kitchen.
Veggie bread FAQ:
Bake the veggie bread for about 50-60 minutes at 350°F (175°C). Check doneness by inserting a toothpick into the center; it should come out clean.
Store leftover veggie bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
You can use other gluten-free flours, like coconut flour, but the ratios may change. Measuring adjustments will be necessary since almond flour absorbs more moisture.
If the bread is too moist, ensure you are measuring the zucchini and carrots correctly and possibly reduce their quantity. Make sure to bake long enough until a toothpick comes out clean.
Yes, you can add other vegetables like spinach or bell peppers, or even nuts for additional texture. Just keep the total volume of wet ingredients balanced.
Tips:
- Grate the zucchini and carrots finely to ensure even distribution throughout the bread and to maintain a moist texture.
- If you prefer a less dense bread, separate the egg whites and beat them to soft peaks before folding them into the batter. This will add more air and lightness to the loaf.
- Feel free to add additional spices such as oregano, thyme, or rosemary to enhance the flavor of the bread.
- Allow the bread to cool completely before slicing to prevent it from crumbling.
- Store the bread in an airtight container in the refrigerator to keep it fresh for up to a week or freeze for longer storage.
Nutrition per serving
12 ServingsCalories 420kcal
Protein 16g
Carbohydrates 20g
Fiber 6g
Sugar 3.21g
Fat 30g
More recipes
Overnight raspberry, chia and quinoa pots
Healthy overnight raspberry, chia, and quinoa pots.
16 Dec 2025Yogurt berry protein shake
A creamy and nutritious yogurt berry protein shake ideal for any time.
05 Jan 2026Fruity overnight oats with almonds and berries
Nutritious fruity overnight oats with almonds and berries.
27 Nov 2025Apple smoothie bowl
Enjoy a creamy, nutritious Apple Smoothie Bowl perfect for breakfast.
04 Jan 2026Chocolate overnight oats
Easy chocolate overnight oats, ready in the fridge for breakfast.
09 Feb 2026