Carrot-Beet-Zucchini Bread

I was pondering with what to do with all the zucchini I had just purchased and the pepita I had leftover from making granola; happily I came across a recipe for Carrot-Parsnip-Zucchini Bread. After some experimenting, I replaced sugar with agave and substituted parsnip with beets; as parsnips tend to have a rather spicy taste which can be off putting for some. Here is my adapted recipe below.

Ingredients:

1 1/2 cups of all purpose flour

1/2 cup whole wheat flour

1/2 (or less) cup raw cane sugar or 1/2 cup agave, or 1/3 cup honey

1 1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 tsp. ground nutmeg

1 tsp. ground cinnamon

1/2 tsp ground cloves or ground ginger

1 medium carrot, shredded

1/2 medium golden beet, shredded

1 small zucchini, shredded

3 large eggs

1/2 cup apple butter or pumpkin butter if (less, if using sugar)

3 tbsp. extra-virgin Olive oil

1 tbsp. vanilla extract

2 tbsp. pepita 

Preheat oven to 375 degrees. Oil two 8 1/2 X 4 1/2 X 2 1/2 loaf pans with olive oil or line with parchment paper.

In large bowl, combine flours, sugar, baking soda, baking powder, salt, cinnamon,nutmeg, ginger, and shredded carrots, zucchini, beet and mix well. It will look like you have way too much vegetables; but don't worry, the vegetables will break down as it bakes.

In another bowl whisk eggs, apple butter, olive oil and vanilla. Add wet ingredients to dry ingredients and mix until well combined. Do not over mix.

Divide batter between the loaf pans and sprinkle with pepita and bake for 30-35 minutes until toothpick inserted into the center of the bread comes out clean. Allow to cool before serving.

This slightly sweet hearty bread is perfect for lazy days in front of the fireplace. Enjoy it for breakfast or anytime of day.

This recipe has been adapted from Dr. Andrew Weil's book "True Foods"