• About
  • Speaking
  • Consulting
  • Amber Hinds

  • Journal
  • Press
  • Contact

Amber Hinds

Nantucket, MA
Recipes & Canning
/
October 17, 2011

Super Veggie Bread


An Amber Original
See more recipes here

There’s a lot of discussion in the parenting world about hiding vegetables from our kids. Is it good? Is it bad? Do you do it or not? As vegetarians, we’re pretty firmly in the camp that has obvious vegetables on the plate every night at dinner time — and at lunch, and sometimes at breakfast too. I think it’s important that Nora knows the truth about what she’s eating so she’ll really know whether or not she likes something. You’ll never hear me call squash apples (or something like that) just to get her to eat what she’s been served. I don’t believe in trickery. But I also don’t think there’s anything wrong with creative cookery to make something easy to eat. For all of us, not just kids.

This recipe is my super bread recipe. It’s sort of based on a zucchini bread concept but with just the right amount of spice that you can substitute shredded carrots or beets or, go for broke, and do all three. It makes a perfect loaf or, even better, a fast batch of healthy muffins. The only note I have is that depending upon the vegetable you put in, you may need to increase or decrease the yogurt to achieve the perfect moistness. I can’t tell you how much because it really depends on the vegetable, but you’ll know if you need it. If you’re stirring it all together and the batter doesn’t look like batter, then add yogurt. A dry batter will result in a dry bread and nobody wants that.  It’s only going to make it more delicious and you’ll be proud of yourself for deviating from the recipe with awesome results.

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 2 beaten eggs
  • 1 3/4 cup sugar
  • 1/2 cup vanilla yogurt (or more or less depending upon moisture from vegetables, see above)
  • 3-4 cups (to taste) grated vegetables, I’ve been doing 2 cups summer squash, 1 cup carrot, and 1 cup beet
  • 1/4 cup chopped walnuts
  • 1/4 cup raisins
Directions
Grease the bottom and up the sides of an 8×4 loaf pan (or 24 muffin tins); set aside.  In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg.  Make a well in the center of the flour mixture and set aside.
Shred vegetables in a food processor or with a cheese grater.  In another medium bowl, combine eggs, sugar, and yogurt.  Add vegetables, nuts and raisins and stir to combine.  Add vegetable mixture all at once to flour mixture.  Stir until just moistened; batter should be lumpy.  Spoon batter into prepared pan.
Bake in a 350F oven for 50 to 55 minutes for a loaf pan or 20-25 minutes for muffins, or until a toothpick inserted into the center comes out clean.  Cool in pan on a wire rack for 10 minutes, then remove from pan to finish cooling.  It slices better cool, but we love it warm so it never makes it that long.  Store, wrapped, in the refrigerator.
⇗ Open full size image
0 of 0
TAGS:breadFood
0 Comments
Share

Leave a Comment Cancel Comment

Recipe Rating




Previous Post
Saturday Surfing
Next Post
A Very Wordy Wednesday

Life Right Now

aucoeur

View

Jul 16

9 1
Open
Z was Raja in an Aladdin production through her dance studio @pasgeorgetown this evening and she did such a great job. I loved watching her. She took a year off dance and is getting back into it and you'd barely know she took any time off, plus she had a big smile on her face the whole time - I could tell she was having a ton of fun. ♥️

aucoeur

View

May 29

15 0
Open
What happens when you go on a long weekend trip with only your husband, no kids, and no agenda? 

Lots of walking, cocktails in the middle of the day, singing at a piano bar, and time to write a blog post for the first time in nearly two years. Which I did! 

😮 For real. LOL 😊

Read it at https://amberhinds.com/2022/05/celebrating-15-years/

aucoeur

View

May 28

29 4
Open
Today Chris and I have been married for 15 years. We're celebrating with our first weekend away from children while my mom watches all four girls. We rented an old Victorian from the 1800s near the coast in Galveston, Texas and spent the day at a spa, eating delicious food, walking the beach under the stars, and finished the night with a bottle of bourbon saved from when we lived on Nantucket. I'm not sure I could have asked for a much better day. I even had an oppotunity to get out the lightship basket purse Chris gave me for our 5th anniversary. ♥️

aucoeur

View

Apr 2

6 0
Open
Multitasking between performances at this weekend's dance competition.

Image Alt: open laptop showing the Equalize Digital Accessibility Checker website in the foreground and an empty stage in a crowded auditorium.

aucoeur

View

Mar 13

12 1
Open
We had a cold snap and yesterday we had to get all bundled up for Zara's soccer game. It was 30 degrees and, despite these pictures, Vivi's patience for being out there did not last long. Tomorrow it's supposed to be 80 degrees and we're really looking forward to warmth again.

By the way, my awesome gaiter came from our client @isacattostudio. Isa paints patterns and makes really beautiful textiles and notebooks with her patterns. ♥️ her work and team.
  • Start Reading
  • Explore Topics
  • Get in Touch
  • Subscribe

COPYRIGHT © 2020 AMBER HINDS. ALL RIGHTS RESERVED. Site Powered by Pix & Hue.