Carrot Parsnip Zucchini Bread

After all of the chocolate action that happened over the long weekend, I decided to go with something a little bit lighter this week for the 2015 cookbook challenge.  So I consulted my favorite True Food Kitchen cookbook and whipped up some Carrot Parsnip Zucchini Bread.

carrot parsnip zucchini breadThe name is a bit of a mouthful and I was quite skeptical of putting parsnips in bread, but you know what?  It worked and was delicious.  This bread is packed with veggies, has minimal sugar, and I even lightened it up by swapping non-fat plain Chobani Greek yogurt in place of the apple butter.

I haven’t gone wrong with a True Food Kitchen recipe yet and this one did not disappoint.  The yogurt gave the bread a nice moist (I know) texture and it became the perfect afternoon snack to enjoy with a cup of tea.

carrot parsnip zucchini bread and teaThe original recipe called for the bread to be divided into two loaf pans, but I decided to roll with just one large loaf and it worked out great – just be sure to allow a little extra baking time.

Carrot Parsnip Zucchini Bread (makes 1 large loaf or 2 smaller loaves)

Adapted from the True Food Kitchen Cookbook

Ingredients:

1½ cups all-purpose flour
½ cup whole wheat flour
½ cup brown sugar
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 medium carrot, shredded
1 medium parsnip, shredded
1 small zucchini, shredded
3 large eggs
¾ cup non-fat plain greek yogurt
3 tablespoons extra-virgin olive oil
1 tablespoon vanilla extract
2 tablespoons slivered almonds

Directions:

Preheat your oven to 350F.  Line a loaf pan with cooking spray or parchment paper.

In a large mixing bowl add your dry ingredients: all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.  Mix until well blended.

In a smaller bowl add your carrot, parsnip, zucchini, eggs, greek yogurt, olive oil and vanilla and blend together.  Gently fold your wet ingredients into your dry ingredients and continue to mix until the dough is nice and wet.

Scoop your batter into your loaf pan and top with silvered almonds (the original recipe called for pumpkin seeds).

Bake in the oven for 50-55 minutes if you are doing one large loaf; 35-40 minutes if you are doing two smaller loaves.

carrot parsnip zucchini bread slicesRemove from the oven and let the bread cool for 10 minutes.  Slice and enjoy!

Any other True Food Kitchen fans out there?  What’s your favorite recipe?

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