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    Home Β» Zucchini Beet Bread

    Published: Apr 1, 2015 Β· by Sree Β· This post may contain affiliate links Β· 28 Comments

    Zucchini Beet Bread

    Jump to Recipe

    Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

    - Jim Davis

    Sonshine has a love-hate relation with the vegetable Zucchini. He loves them in Zucchini bread, but hates them in any other form.

    Zucchini_Beet_Bread_DSC1764_09

    I was stumped by Zucchini when I moved to the US. Having never cooked with this vegetable back in India, I had no clue what to do with it. Slowly, I learned that it is such a versatile vegetable that can be adapted for any kind of cuisine, and I started buying it regularly.

    But, I still have a problemΒ since Sonshine won't touch it in any other form other than in breads. So I make Zucchini breads very often at home. Β I have already blogged about theΒ  savory version that I make here.

    There are tons of Zucchini Bread (sweet) recipes available on the internet, so, why blog about one more? I had to blog about this one because it is slightly different from the ones I have seen so far. I love the zucchini, the beet and the citrus combination that is used in this Zucchini Beet Bread.

    Zucchini_Beet_Bread_DSC1757_07

    I also use a topping which is a combination of Quinoa, Sesame Seeds and Pumpkin seeds. Well, there is no particular reason for this topping combination. When I made the Zucchini Beet Bread for the first time, these were handy, so I started using it. Β I realized that this combination of nuts gives aΒ perfect crunch that I love.

    Let me show you how easy it is to make!.

    You need Zucchini (of course), beets and orange. Wondering what to do with the lovely beet greens? Look no further than this Β - Beetroot leaves Poriyal.

    Zucchini_Beet_Bread_DSC1734_02

    How about some eggs?

    Eggscellent!

    Eggscellent!

    Zucchini_Beet_Bread_DSC1732_01

    A few more items and we are ready to rock! Sugar is missing from the picture folks, pardon me!

    Zucchini_Beet_Bread_DSC1740_03

    Let us mix it all up, bake it and enjoy the bread with some delicious butter.

    Zucchini_Beet_Bread_DSC1775_11

    The recipe calls for an hour of baking. TheΒ measurements I have given is for one 9X5 inch loaf pan. Sometimes, I make bread using my Β regular loaf pan (9X5 inch), sometimes I use the smaller but cuter paper loaf pans available in the grocery stores. Oh! those small loaves are really cute and make great gifts too.

    Zucchini_Beet_Bread_DSC1746_04

    We love to haveΒ this bread with our mid-morning Β coffee, Sonshine likes it with milk. I also serve this as an after school snack.Β I can probably send this as a snack to school if I avoid the seeds I use in the sprinkles. Don't want to take any risks with nut & seed allergies.

    Zucchini_Beet_Bread_DSC1757_07

    We all like the Zucchini Beet Bread Β toasted with a pat of butter.

    Go ahead, I won't judge you, you can add that big piece of softened butter. And don't frownΒ when I do the same on my slice. Deal?

    Zucchini_Beet_Bread_DSC1776_12

    Before I move onto the recipe (which was inspired by a recipe that I found on NG Kids Cook Book), let me also tell you that this bread freezes well too. I slice the bread up and freeze it in a ziploc. It has lasted me for 2 weeks in the freezer. It might last longer, I have not tried. Ha, there is one more thing I would like to tellΒ you. If you make the smaller loaves, be careful while toasting the bread. The slices would be small, hence you might have to use tongs to lift the toasted slices. You might also want to line your loaf pan before you bake. Jus' saying...

    Thanks so much for visiting the blog and leaving me a comment. :).

    XO!

    The_Recipe_with_Logo

    Zucchini_Beet_Bread

    Zucchini Beet Bread

    Amazingly simple Zucchini Beet Bread with crunchy sesame & pumpkin seeds and quinoa topping is perfect for any day. Best served toasted with a pat of butter.
    Print Recipe Save Saved!
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 1 loaf
    Calories 2755 kcal

    Ingredients
      

    • 2 Eggs; large
    • 1 cup Sugar
    • Β½ cup Olive OI plus extra for greasing
    • 1 teaspoon Vanilla Essence
    • 1 Zucchini; medium sized
    • 1 Beetroot; small
    • 1 Navel Orange
    • ΒΎ cups Whole Wheat Flour
    • ΒΎ cups All Purpose Flour
    • Β½ cup Grated Coconut
    • 1 teaspoon Baking Soda
    • β…› teaspoon Baking Powder
    • 1 tsp Salt
    • 1 teaspoon Ground Cinnammon

    Sprinkles

    • Mix of Sesame Seeds Quinoa, Pumpkin Seeds

    To Serve

    • Butter; softened

    Required Equipment

    • Mixing Bowls
    • Skillet
    • Whisk
    • Grater
    • Hand MIxer or Stand Mixer
    • Measuring Cups and Spoons
    • Loaf Pan 9 X5
    • Parchment Paper optional
    • Wire Rack to cool the breads

    Instructions
     

    • Preheat the oven to 350 Farenheit (180 degree Celcius)
    • Line the loaf pan with parchment paper.
    • Heat a skillet on the stove top and place the grated coconut in a single layer. Let the coconut brown slightly. This would typically take a couple of minutes unless you use freshly grated coconut. If you are using freshly grated coconut, it will take a little longer. But make sure that you brown the coconut. Once browned, remove from heat and let it cool.
    • Grate the Zucchini and Beetroot on the large hole of the grater. You will need total of 1 cup of the combination. Zest the Navel Orange and set aside about a teaspoon of the rind.
    • In a large mixing bowl, mix together the flours (all-purpose and whole wheat flour), toasted coconut, baking soda, baking powder, salt and Cinammon.
    • In another large mixing bowl, beat the eggs using a hand mixer.
    • Add the oil and the sugar and beat well till the sugar is mixed well.
    • Mix Vanilla Essence to the egg mixture.
    • Add the rind/zest and the grated Zucchini-Beetroot mix to the egg mixture.
    • Add the dry ingredients and mix gently using a whisk. Make sure that you do not over mix the wet and dry ingredients.
    • Pour into the prepared loaf pan and sprinkle the toppings listed in the Sprinkles section.
    • Bake at 350 Farenheit (180 Degree Celcius) for 1 hour or till a toothpick inserted comes out clean (See Recipe Notes).
    • After a few minutes, remove from the loaf pan. Cool on a wire rack and cut into slices.
    • Serve toasted with a pat of butter

    Notes

    1.Bake for another 5-10 minutes if there is batter on the tooth pick when you check for doneness.
    « Beets Banana Smoothie By Prachi Garg
    Cook With Kids »

    Reader Interactions

    Comments

    1. Pranitha says

      July 24, 2016 at 2:13 pm

      Looks delicious ?... Pls suggest what can I use instead of eggs... As my lo is allergic

      Reply
      • Framed Recipes says

        July 28, 2016 at 8:22 am

        Hello Pranitha, You can use any egg substitute instead of eggs. One I would recommend is using flax seeds (I have tried flax egg with good results, though not in this particular recipe.). But I am sure you know that when you replace eggs, the result will not be the same as that of using eggs. 1 egg = 1 tablespoon ground flax seeds + 3 tablespoon water. Hope this helps.

        Reply
    2. Tyler Jackson says

      September 18, 2015 at 9:27 pm

      Turned out great! The beet color cooks out. Amazing.

      Reply
      • Framed Recipes says

        September 19, 2015 at 1:58 pm

        Thank you so much for the feedback Tyler. Happy that you liked it.

        Reply
    3. Healing Tomato says

      July 23, 2015 at 7:06 pm

      I really like Zucchini bread. I have never tried making it with beets so this will be my new way to try bread.

      Reply
      • Framed Recipes says

        August 01, 2015 at 11:47 am

        Thanks Healing Tomato

        Reply
    4. Richa Gupta Dsouza says

      July 20, 2015 at 6:06 am

      I've already told you how delicious these look πŸ™‚ I've been looking for a Zucchini Bread recipe, and I guess this is it. Lovely pictures Sreelatha πŸ™‚

      Reply
      • Framed Recipes says

        July 20, 2015 at 4:09 pm

        Yes, you have Richa :). Thanks again. <3

        Reply
    5. Krish Recipes says

      July 18, 2015 at 5:39 am

      Awesome recipe and pics are just awesome. Keep up the good work

      Reply
      • Framed Recipes says

        July 18, 2015 at 12:36 pm

        Thank you so much Krish Recipes.

        Reply
    6. Harriet Emily says

      July 17, 2015 at 2:53 am

      Mmm, zucchinis are my favourite, and I love how versatile they are too. They're so great for using in baking, and this zucchini beet bread looks amazing! Such a great way to sneak veggies into food! I've got to try this - the orange and coconut addition sounds delicious!

      Reply
      • Framed Recipes says

        July 17, 2015 at 1:33 pm

        Thank you so much Harriet.

        Reply
    7. kushi says

      July 15, 2015 at 11:55 am

      Amazing combo dear. I loved the addition of grated coconut. It looks sooo beautiful πŸ™‚

      Reply
      • Framed Recipes says

        July 15, 2015 at 3:58 pm

        Thanks Kushi. The coconut do add a lot of flavor.

        Reply
    8. Peri Avari says

      April 09, 2015 at 3:51 pm

      Awesome way to bring hearty vegetables into a treat:) After all, the best way to eat an apple is in apple pie...Love your pictures, as always.

      Reply
      • Framed Recipes says

        April 09, 2015 at 3:56 pm

        Thanks Peri.

        Reply
    9. Ritu ahuja says

      April 05, 2015 at 9:57 am

      Bread looks perfect and delicious. I never tried zucchini and beet in the bread before. Lovely combination. I will try it out. Thanks for sharing a wonderful recipe. πŸ™‚

      Reply
      • Framed Recipes says

        April 05, 2015 at 5:53 pm

        Thank you Ritu for the lovely compliment. This is a good way to add Zucchini to your diet and beets just add a dash of color. Do try.

        Reply
    10. Vidya Srinivasan says

      April 01, 2015 at 8:18 pm

      Bread looks delish.. Love the healthy and filling bread

      Reply
      • Framed Recipes says

        April 02, 2015 at 7:02 am

        Thanks Vidya. It is definitely a wonderful way to sneak in zucchini. :). Thanks for stopping by.

        Reply
    11. Sushma Iyer says

      April 01, 2015 at 1:52 pm

      Everything about this recipe so inviting.. Perfect way of using vegetables, fruits, quinoa and nuts in your diet.. Lovely recipe tested and framed.. πŸ™‚

      Reply
      • Framed Recipes says

        April 01, 2015 at 3:13 pm

        Thanks Sushma.

        Reply
    12. Kimberly Ds says

      April 01, 2015 at 1:45 pm

      Great recipe. Love your simple instructions and the photography is amazing! You husband has done a great job with it πŸ™‚

      Reply
      • Framed Recipes says

        April 01, 2015 at 3:14 pm

        Thank you Kimberly. I am so happy that you liked the way I explained the instructions. Will convey your wishes to my husband.

        Reply
    13. anupama (MGGK) says

      April 01, 2015 at 9:45 am

      This is indeed Eggscellent loaf! Loved everything about it! Loved the Quinoa, Sesame Seeds and Pumpkin seeds toppings too. Great share! πŸ™‚

      Reply
      • Framed Recipes says

        April 01, 2015 at 9:54 am

        Thanks Anupama. Appreciate it so much.

        Reply
    14. Divine Spice Box says

      April 01, 2015 at 9:04 am

      Sreelatha This is brilliant... i fell in love with it when i saw this bread on fb but i thought i should come and write here πŸ™‚ Looks so healthy and gorgeous at the same time... i can totally see myself baking these or getting them as a gift from u πŸ˜›

      Reply
      • Framed Recipes says

        April 01, 2015 at 9:36 am

        Thanks Prachi :).

        Reply

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    Hi! I am Sree and welcome to my sweet little corner of the internet! Good Food = Good Mood! This blog is all about celebrating good food – from desi (Indian) to videshi (global).Β 

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