This healthy loaf of bread contains wholesome ingredients like shredded carrot, zucchini, and parsnip, whole wheat flour, and low-glycemic golden coconut sugar. It's a moist and hearty bread full of warming fall spices. When shopping for the vegetables, note that you need 1 zucchini, 1 carrot, and 1 parsnip for about 15 oz or 3 cups shredded total.
Preheat the oven to 375°F. Rub loaf pans with olive oil (6 mini-loaf pans or 2 regular size).
In a large bowl, combine the flours, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and 3 cups shredded vegetables. Mix well. In a separate bowl, whisk the wet ingredients (eggs, apple butter, olive oil, and vanilla) until smooth. Combine the wet and dry ingredients and stir just until combined.
Pour the batter into the loaf pans right away but only fill to a depth of 2 inches. Bake on the center rack for 30 minutes (for small loaf pans) or 40 minutes for large loaf pans. The bread is done when the top is a deep gold color and springs back when touched. Allow the bread to cool completely before slicing.
Can I substitute sugar for coconut sugar?In an effort to make this as wholesome as possible, I have opted for golden coconut sugar which replaces cane sugar 1:1. Please feel free to use raw (turbinado) cane sugar instead.Can I use only all-purpose flour in this recipe?Most likely, yes. Although, I have not tested only all-purpose flour in this recipe - it should still work.Recipe adapted from the True Food cookbook.