Zoo bread

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Zoo bread
Makes 10 servings
This veggie-packed bread is simple to make and will last for snacks all week. Hill says it's a family favorite -- and her children love to help make it.


3/4 cup whole wheat flour
1/4 cup ground flaxseed
3/4 cup brown sugar
2-4 teaspoons ground cinnamon
Generous dash each of nutmeg and allspice
Dash of ginger
11/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated peeled Granny Smith apple (about 1 medium; see note)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup ground, toasted almond
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Cooking spray
1. Preheat oven to 350 degrees. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, flaxseed, sugar, spices, baking soda and salt in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini and ground almond to flour mixture; toss well.
2. Combine canola oil, buttermilk and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8-by-4-inch loaf pan coated with cooking spray.
3. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
Note: Better if the fruits/veggies are grated with a hand-grater rather than in a food processor to make the bread less wet.

Read more here: http://www.star-telegram.com/2012/05/18/3970849/recipes.html#storylink=cpy

Doris Clark

Member since Jun 2007

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