Friday, June 20, 2008

Confetti Bread

I haven't done a new recipe in a while, but this one turned out well and when added to a fruit smoothie makes for a really good and healthy breakfast.

Confetti Bread

1 pound zucchini, yellow squash and carrot, grated (use a food processor to make the work go quickly)
1 1/2 cups of sugar
6 tablespoons unsalted butter, melted and cooled slightly
2 large eggs
1/4 cup plain or vanilla yogurt
zest of one lemon
1 tablespoon fresh lemon juice
1/2 cup whole wheat flour
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt


  • Preheat oven to 375 degrees and spray a loaf pan with cooking spray.

  • Squeeze grated vegetables between layers of clean dish towels or paper towels to get out excess moisture. Whisk together sugar, butter, eggs, yogurt, lemon zest and lemon juice.

  • In another bowl, whisk together flours, baking powder, baking soda, cinnamon, allspice, and salt. Gently fold the vegetables and yogurt mixture into the flour until just combined.

  • Scrape the batter into the loaf pan and smooth the surface. Bake about 55 to 60 minutes. Cool and serve.



My children were very dubious that they would like any sweet substance that contains vegetables, but so far they have been pretty pleased with and surprised by the results.

2 comments:

Kelsey said...

Oh that looks good! Thanks for the recipe!

melissa said...

Just wanted to let you know you're in my thoughts/prayers as you anticipate baby #5. Let's see...I had my fifth when I was 35, I think, so I guess we're not 'that' different. :)
Glad you'll have this baby in your arms before it gets too awfully hot. Great timing on your part!

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