I first came across this bread recipe years ago while working within a wellness department. It appealed to me at the time as it was a bread recipe with no butter and little oil. I clipped the recipe, made some changes and it has been a frequently used recipe ever since. Now as a mother, this recipe appeals to me even more…yes, the lack of butter and little oil used in this bread is great, but the biggest appeal now is that it contains fruits and vegetables. Wait, what? My kids are eating a food with vegetables and loving it? Yes, the bread may be a bit deceptive…it’s delicious and packed with fruits and veggies, who knew this was possible? This bread is a great way to use up those late Summer/Early Fall fruits and veggies from your garden, it makes your house smell delicious while baking, my kids love it and it’s HEALTHY. This is more than a win/win…it’s like a quadruple win! This deserves a hashtag…..#winning. haha. Ok, ok…here’s the recipe!
- 1 cup flour
- ¾ cup sugar
- 2 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup peeled and grated apple (apprx 1 large apple)
- ½ cup grated carrot (apprx 1 large)
- ½ cup shreeded zucchini
- ¼ cup chopped walnuts (optional)
- ¼ cup canola oil
- ¼ cup nonfat buttermilk
- 2 large eggs
- Preheat Oven to 350 degrees
- Spray with cooking spray (8x4) loaf pan and set aside
- Combine flour, sugar, cinnamon, baking soda and salt into large mixing bowl and mix well.
- Add grated apple, grated carrot, shredded zucchini and walnuts to dry mixture and toss well.
- In separate bowl, combine canola oil, butter milk and eggs and whisk together
- Add liquids to flour mixture and stir gently until combined.
- Place batter in loaf pan and bake at 350 degrees for approximately 50 minutes or until utensil inserted comes out clean.
- Remove from oven and allow to cool before serving
