Shredded Veggie Bread
Packed with vibrant flavors and wholesome goodness, Shredded Veggie Bread is the ultimate savory quick bread that effortlessly blends nutrition and comfort. Featuring shredded carrots, zucchini, and cheddar cheese folded into a moist Greek yogurt base, this recipe delivers a perfect balance of earthy and cheesy notes. With a touch of cinnamon for optional warmth and a sprinkle of fresh parsley for a herby kick, this loaf is as versatile as it is delicious. Ideal for a nutritious snack, a brunch centerpiece, or a side dish, this easy-to-bake bread is a hearty treat that showcases hidden veggies in the most delightful way. Ready in just over an hour, this recipe is perfect for meal prepping or enjoying fresh out of the oven. Keywords: shredded veggie bread, savory quick bread, zucchini bread, carrot bread, cheesy veggie loaf.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons ground cinnamon (optional)
- 2 large eggs
- 1 cup plain Greek yogurt
- 0.5 cups olive oil
- 1.5 cups shredded carrots
- 1.5 cups shredded zucchini
- 1 cups shredded cheddar cheese
- 0.25 cups chopped fresh parsley (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground black pepper, and ground cinnamon (if using).
In a separate bowl, beat the eggs. Add the Greek yogurt and olive oil, whisking until well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the shredded carrots, shredded zucchini, shredded cheddar cheese, and chopped parsley (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it 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. Store leftovers in an airtight container for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 4874 mg | 212% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 14.6 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1302 mg | 100% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1762 mg | 37% | |
*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.
