Veggie bread
Bake a delicious and nutritious veggie bread with this easy recipe! Made with almond flour, zucchini, carrots, and a hint of parmesan cheese, this wholesome loaf is perfect for a healthy snack or a light meal. Enjoy the added crunch of pumpkin seeds in every bite!
- 18 Apr 2025
- Cook time 45 min
- Prep time 15 min
- 12 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 20g | 5% |
| Fiber 6g | 16% |
| Sugar 3.21g | 3% |
| Fat | |
| Fat 30g | 36% |
| Saturated 3.20g | 11% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 77mg | 13% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.29mg | 2% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 3.74mg | 4% |
| Vitamin E 8mg | 50% |
| Vitamin K 2.97ug | 2% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.04mg | 4% |
| Iron, Fe 2.57mg | 23% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 390mg | 11% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 260mg | 17% |
| Zinc, Zn 0.63mg | 6% |
| Water | |
| Water 45g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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