Veggie Bread
This is going to be a quick post about this interesting bread recipe. Interesting because it lets you get creative - you can add your own choice of vegetables, nuts and other flavors to it.
I have been developing this recipe for some time now and was quiet happy with the results. It has everything to feel happy & healthy about - veggies, eggs, olive oil, seeds and tahini.
I used a combination of all purpose flour with semolina - however after I made it, I felt that it could still be made even healthier by using whole wheat flour instead of all purpose flour and adding ground flax seeds and some nuts or sunflower seeds.
If you don’t like the flavor of tahini, you can substitute it with some plain yogurt.
It tastes a lot like a moist cake only its not sweet. It tastes great with some butter flavored with herbs and garlic on it. So, go ahead and try it out and it would be great if you could share with me what combination you decided to try out. Enjoy!!!
Serving 1 loaf
Cooking time 20 minutes + baking time
Things you will need:
3 eggs
1 cup all purpose flour
½ cup fine semolina
2 tsp baking powder
1 cup tahini
2 tbsp olive oil
1 cup grated zucchini
½ cup grated carrots
some sun dried tomatoes
some sesame seeds to sprinkle
Preheat the oven at 350F. Prepare a loaf pan for baking.
In a bowl mix together flour, semolina, salt and baking powder. In a large bowl whisk the eggs slightly, add olive oil and tahini and mix till it becomes a smooth paste. Add all the veggies and mix. Fold in the flour mixture till everything is mixed well and it comes together as a batter. If you feel that the batter is a bit too thick, add some more tahini or a few tbsp of plain yogurt. Transfer into the baking pan and bake for 30 to 45 minutes or until the bread is cook through. Let cool completely on a rack before slicing, serve with flavored butter.
Wonderful and very interesting! I love the ideas behind it and it looks very well executed!
The texture of the bread was very interesting - it was a bit strange at first because it tasted like cake but wasn’t sweet. After a few bites the taste buds kind of adjusted to the texture and flavor. Overall it turned out pretty nice!
Yum, this sounds great! I bet with the tahini and nuts/seeds, this is the perfect balance of sweet and savory!
Thanks! I just LOVE Tahini…it moistened the bread so much and gave a really nice flavor.
Nice! Carrots, zucchini, and sun-dried tomatoes are three ingredients I love
I didn’t have sun dried tomatoes at home and I didn’t want to make a trip to the store - so I oven dried some cherry tomatoes with some olive oil and little salt. The heat from the oven dehydrated the tomatoes and gave them an intense flavor. Worked really well with this recipe.
That sounds good, too!
Def different and healthy looking. Bet it does taste yummy the way you served it, I’ll take a piece! And as always beautiful photo’s and styling!
Thank you
Looks very very spongy. A bit of butter and parmesan cheese must be a good plan
It tasted great with butter - parmesan sounds good too.
looks great! beautiful photos!
This is beautiful! I always try and tell myself that I will go without bread, but I never can. I love the stuff!
Your pictures are always so pretty. This looks like a very good recipe. I agree about the flax. I think I would add some ground flax and whole wheat flour, but its already packed full of veggies! Indulge a little.
Thanks Katherine - it makes me so happy to see that my recipes inspire people to make vegetarian and healthy food
Do tell if/when you try this recipe!
Really amazing.
amazing
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i just made this and while it’s really delicious it took nearly DOUBLE the time that it stated. I’m not sure if i used too big a pan? i used a standard bread pan, wondering if i had used mini loaf pans if it wouldn’t have taken so long? i set the timer for 30 minutes, then another 10, then another 10, then ANOTHER 10 and it was finally done. Not a huge problem since it was an experiment anyway, just wondering if anyone else had the same issue? all in all, delish, will make it again for sure! oh, also wondering how much salt? it didn’t specify and so i added about a teaspoon
Thanks for the compliment Suz - my bread did bake in about 45 minutes. But then every oven is different and I think somehow the climate of where you live also makes a difference. A teaspoon of salt sounds just about right - I am glad you enjoyed the recipe.