We all like the smell of homemade warm bread from the oven, and we are delighted with all of its variations. According to some studies, the smell of freshly baked bread makes us more friendly and kind to strangers. Due to these amazing reasons, you should make warm homemade bread. Here’s one worth it to try – bread with zucchini and beetroot.
Believe it or not, zucchini gets along well with pastries. You can make pancakes or cookies with them, but this bread is something extraordinary. Besides the zucchini, beetroot and whole grain flour give the bread unique taste.
How To Make Zucchini Beet Bread
You will need the following ingredients:
- One and a half cups of all-purpose flour
- One and a half cups (or 250 ml) of whole grain flour
- 1 tablespoons baking powder
- Half a teaspoon of sea salt
- 1 teaspoon baking soda
- Two eggs
- 80 ml of peanut oil (or any other vegetable oil you like)
- 80 ml milk + a little vinegar
- 3/4 cup yogurt
- Two and a half cups of grated zucchini
- 4 oz. honey
- 1 cup of raw grated beets
First, preheat your oven to 180 Celsius. Take a baking pan with approximately 23×10 cm and put line it with a piece of baking paper. Wash, peel and grate the zucchini (although you can use them even with their skins).Also wash the beets, peel and grate them. Squeeze both the beetroot and zucchini, if necessary, from excess water.
In a bowl mix the dry ingredients and leave them aside. In another large bowl stir the eggs until they become foamy, add the yogurt, milk, vinegar (half a tablespoon), the oil and honey. Mix everything well, then add the zucchini and beets. In this mixture add the dry ingredients and mix until all ingredients are combined. Shake the mixture into a baking pan so it evens properly, and bake for 50- 60 minutes. Remove the bread from the oven and leave it to cool, cover it with a cotton cloth, for 10 minutes. Remove the cloth and let it completely cool off before cutting.
So yummy and unique, the taste will amaze you and the smell mmmm so nice.
Note: If you are gluten intolerant you can switch the wheat flour with buckwheat, rice, and quinoa and for the all-purpose flour you can use all-purpose gluten-free flour.
Reference: Zucchini Beet Bread Recipe