Veggie Bread

A savory bread packed with veggies that freezes super well! Easily adaptable into muffins, too.

Adapted from

Yield: 1 loaf

Cook time: 45 minutes

Ingredients

1 cup all-purpose flour (or 1/2 AP, 1/2 whole wheat)

1/2 cup cornmeal

1/2 cup freshly grated Parmesan cheese

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt**

3 eggs

1 cup buttermilk* (or 1 cup (soy) milk + 1 tsp white vinegar)

1/3 cup canola oil

1 cup chopped cooked spinach (frozen, defrosted, and drained)

1/2 cup grated carrots (about 2)

1 cup grated zucchini (about 1 medium)

Directions

1. Preheat oven to 350°F. Lightly grease a 9” x 5” loaf pan.

2. In a large bowl, whisk together the flour, cornmeal, Parmesan, baking powder, and baking soda.

3. In a small bowl, whisk together the eggs, buttermilk (or milk + vinegar), and oil.

4. Add the wet ingredients to the dry ingredients and stir well to combine. Stir in spinach, carrots, and zucchini. Pour into prepared loaf pan,

5. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Cool for about 5 minutes in the pan then turn out onto a wire rack until completely cooled. Store in the refrigerator for up to 5 days or slice and freeze.

Notes:

* to make buttermilk, simply add 1 tsp vinegar (or lemon juice) to milk (or alternative milk - I like soy milk best) and let sit for about 5 minutes to allow to curdle.

** Leave out the salt if serving to a child under two. The parmesan and baking soda make it plenty salty as is!