Are you ready to elevate your baking game with a vibrant twist? Say goodbye to ordinary bread and hello to the delightful Savory Beet Zucchini Bread! This colorful loaf not only bursts with flavor but also packs a nutritional punch, making it the perfect addition to your breakfast table or afternoon snack. With its moist texture and a hint of sweetness from the beets and zucchini, this recipe is sure to surprise and impress your family and friends. Ready to dive into this culinary adventure? Let’s get baking!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup grated cooked beets
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray and line with parchment paper for easy removal.
- Prepare the vegetables by grating fresh zucchini and pre-cooked beets. After grating, use a clean kitchen towel to squeeze out excess moisture from the zucchini to prevent a soggy bread.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In a separate bowl, mix the sugar, vegetable oil, and eggs until smooth and well blended. The mixture should be light and slightly frothy.
- Gently fold the grated zucchini and beets into the wet ingredient mixture, ensuring even distribution of the vegetables.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Tips
- Prep Your Veggies: Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. This step is crucial to prevent a soggy loaf and ensures a perfect texture.
- Mixing Matters: When combining your dry and wet ingredients, stir gently until just combined. Overmixing can lead to a dense bread, so embrace a light hand!
- Check for Doneness: Ovens can vary, so keep an eye on your bread during the last few minutes of baking. A toothpick inserted into the center should come out clean or with a few moist crumbs for the ideal texture.
- Cooling Time: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its structure and makes slicing easier.
- Storage Tips: To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. It also freezes well, so consider making a double batch!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
