This Zucchini-Carrot Bread is a wholesome, nutritious twist on traditional yeast breads, perfect for a healthy breakfast or a hearty sandwich base. By incorporating finely shredded zucchini and carrots, this loaf stays incredibly moist and tender without needing excessive fat. The combination of whole wheat and bread flour provides a satisfying texture with a nutty depth of flavor, while poppy seeds add a pleasant crunch. It’s an excellent way to use up summer garden produce or stock your pantry with a fiber-rich staple. This bread pairs beautifully with butter, jam, or as part of a savory meal. Simple to prepare, especially with a bread machine, it yields two loaves that are perfect for sharing or freezing for later.
Zucchini-Carrot Bread
Description
This Zucchini-Carrot Bread is a wholesome, nutritious twist on traditional yeast breads, perfect for a healthy breakfast or a hearty sandwich base. By incorporating finely shredded zucchini and carrots, this loaf stays incredibly moist and tender without needing excessive fat. The combination of whole wheat and bread flour provides a satisfying texture with a nutty depth of flavor, while poppy seeds add a pleasant crunch. It&# 226;ÂÂs an excellent way to use up summer garden produce or stock your pantry with a fiber-rich staple. This bread pairs beautifully with butter, jam, or as part of a savory meal. Simple to prepare, especially with a bread machine, it yields two loaves that are perfect for sharing or freezing for later.Ingredients
Directions
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Add the milk, finely shredded zucchini, and finely shredded carrot to the bread machine pan.
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Add the butter or margarine, salt, whole wheat flour, and bread flour to the pan.
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Add the packed brown sugar and poppy seeds to the mixture.
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Make a small well in the center of the dry ingredients and add the bread machine yeast, ensuring it does not touch the liquid.
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Select the Basic/White bread cycle on your bread machine and set the crust color to Medium/normal.
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Start the machine and allow the cycle to complete. Check the dough consistency during the first few minutes of kneading; if too dry, add water one tablespoon at a time. If too wet, add flour one tablespoon at a time.
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Once the cycle is finished, immediately remove the loaf from the pan and place it on a wire rack to cool completely before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 477.3kcal
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 1.9g10%
- Cholesterol 6.0mg2%
- Sodium 3309.0mg138%
- Total Carbohydrate 95.6g32%
- Dietary Fiber 9.8g40%
- Sugars 5.9g
- Protein 17.4g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Vegetable Moisture: Zucchini and carrots vary in moisture content. If your dough feels too wet during the kneading phase, add bread flour one tablespoon at a time. If it feels too dry, add milk or water one tablespoon at a time.
Loaf Size: This recipe yields two loaves. If your bread machine only fits one loaf at a time, you may need to bake them sequentially or divide the ingredients if your machine has a specific setting for multiple loaves. Note that a #2 loaf is typically 1 lb, and a #3 loaf is 1.5 lbs.
Storage: Allow the bread to cool completely before slicing to prevent a gummy texture. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Slice before freezing for easy single-serving toasts.
Ingredient Substitution: You can substitute all-purpose flour for the bread flour, though the texture may be slightly less chewy. Ensure your yeast is fresh for the best rise.
