Sneaky Healthy Vegetable bread loaf

By Rebecca St. Clair

A vegetable bread loaf that has a golden chewy crust and a soft pillowy inside that no will ever guess is packed with nutritious veggies!

If you are trying to pack more veggies in your diet or if you have any picky eaters in your house, this is a perfect bread recipe for you!

What Vegetables can I add to a vegetable bread loaf

For this particular recipe I used garden fresh zucchini (courgette). However, there are an array of vegetables that can be used for bread.

• Parsnips
• rutabagas
• beets
• carrots
• pumpkin
• squash
• broccoli
• cauliflower

This is by no means an exhaustive list. The primary requirements for the vegetables are some that are able to be shredded. Something that doesn’t have a high water content, or at least the ability to remove the moisture, and a vegetable that will soften as it cooks in the oven.

How to prepare vegetables for bread baking

For zucchini (courgette)

• Wash the vegetable and remove the stem.
• Cut in half and remove the seeds.
• Grate either with a box grater or the shredding wheel on a food processor.
• Lay in a single layer on paper towel or a clean kitchen towel on a baking sheet.
• Sprinkle salt on top to draw out the moisture.
• After 30 minutes, squeeze out as much moisture as you can.
• It is now ready to use in bread baking.

If you are using a different type of vegetable follow the same process. If any have a tough skin peel it before shredding the vegetables. For vegetables that have a longer cooking time, you can precook the shredded vegetables by cooking them in boiling water for about 10 minutes. Drain and then use in your bread recipe.

How to store a vegetable bread loaf

This recipe is going to make enough for one large or two medium sized vegetable bread loaves. So, let’s talk about how you can store this bread for prolonged freshness!

At room temperature

You can absolutely store vegetable bread on the counter. It will be at is softest and have the very best texture the first day. However, I find that the second day, after it has cooled and dried slightly, it is actually easier to slice.

To prolong the freshness, keep the loaf stored in a paper bag. You can keep it on the counter for 3 days. As the bread dries out, it is perfect for slicing, toasting, or making gooey grilled cheese sandwiches!

Fridge

The fridge is not the best place to store your vegetable bread loaf. The fridge is a natural dehydrator and will dry bread out very quickly. The temperature of the fridge will also change the overall texture of your bread loaf.

Freezer

This is the best option for storing a vegetable bread loaf for a longer period of time. Store the loaf whole or presliced. To store your bread in the freezer,

• Allow the bread to cool to room temperature.
• Wrap the bread completely in plastic wrap or in a bread bag.
• Store in the freezer for up to 3 months.
• If you have presliced the bread loaf before freezing, all you need to do is remove the slice and place it directly into the toaster. No need for defrosting!

How to make a healthy vegetable bread loaf

Ingredients

5 cups all-purpose flour 750 g

2 ¼ teaspoons dry active yeast (1 packet) 7 g

1 ¼ cups warm water 300 ml

1 teaspoon sugar 5 ml

4 small to medium zucchinis or 1 large zucchini (seeds removed)

1 teaspoon salt (plus more for sprinkling on top of the zucchini) 5 ml

1 egg (optional)

Method

preparing the zucchini

1. Cut the zucchini (courgette) in half and scoop out the seeds.
2. Grate the zucchini (courgette) and spread out on two baking sheets lined with paper towel or clean kitchen towels.
3. Sprinkle about 1 teaspoon of salt over top and set aside for 30 minutes to draw out the moisture.

4. Squeeze out as much moisture as possible, by pressing the grated zucchini in your hands or through a thin towel.

Vegetable bread dough

1. In the bowl of a stand mixer, or in a large bowl by hand, add in the sugar and warm water.
2. Sprinkle in the yeast and set it aside for the yeast to soften and become foamy (about 5 minutes).
3. Add the flour to a large bowl.
4. Add the zucchini to the flour and toss to coat.

5. To the bowl with the yeast, add the salt, flour, and zucchini.

6. Mix and then knead, with the dough hook attachment, for about 5 minutes or until you have a soft smooth dough. (If you are kneading by hand, knead on a floured counter for about 8 minutes.)

7. Cover and allow to rise in a warm spot for about 1 hour or until the dough has doubled in volume.

shaping the loaves and baking

1. Tip the dough out on a lightly floured counter. To shape the dough into two loaves, split in half and fold the dough into thirds (like a letter going into an envelop) Then working in the opposite direction, roll the dough into a log.

2. Place the dough into two greased loaf pans.

3. Cover and allow the dough to rise in a warm spot for 30 minutes, or until the bread has just about doubled in size.

4. Preheat the oven to 400 °F (200 °C).

5. (Optional) Beat the egg in a small bowl and then brush the tops of the bread with the egg wash.

6. Bake the bread for 40-45 minutes or until the top is golden and the bread sounds hollow when tapped.

7. Allow the bread to cool slightly. Then slice and serve!

Craving more delicious garden fresh recipes? Try one of these! from the garden recipes

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