Food Processor Confetti Bread
Brighten up your table with Food Processor Confetti Bread, a colorful and savory quick bread that’s as delightful to eat as it is to make. Packed with fresh vegetables like shredded carrots, zucchini, and chopped red bell peppers, this loaf gets an extra punch of flavor from sharp cheddar cheese, green onions, and fresh parsley. Using a food processor streamlines the prep, making this recipe both easy and efficient. Perfectly moist and bursting with vibrant flecks of color, it’s ideal for pairing with soups, salads, or simply savoring on its own. Ready in just over an hour, this versatile bread is a delicious way to sneak in some veggies and impress your guests with its stunning presentation. Keywords: savory bread, fresh vegetable bread, quick bread recipe, cheddar cheese bread, food processor recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 large Eggs
- 0.75 cups Whole milk
- 0.5 cups Olive oil
- 1 medium Carrot
- 1 medium Zucchini
- 0.5 medium Red bell pepper
- 3 stalks Green onions
- 0.75 cups Cheddar cheese, shredded
- 0.25 cups Fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
In the food processor, attach the shredding blade and shred the carrot and zucchini. Switch to the chopping blade and pulse the red bell pepper and green onions until finely chopped. Place the vegetables in a bowl and set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
In a separate bowl, whisk together the eggs, milk, and olive oil until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to prevent a dense bread.
Add the shredded carrot, zucchini, chopped bell pepper, green onions, shredded cheddar cheese, and chopped parsley to the batter. Gently fold until evenly distributed, ensuring not to overmix.
Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. This bread pairs well with soups, salads, or can be enjoyed on its own as a savory treat!
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 4778 mg | 208% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 29.4 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1139 mg | 88% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2140 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
