Veggie Bread
Recipe Type:
Vegetarian
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 10 |
| Serving Size | 1.77 oz |
Ingredients
14.12 oz
all-purpose flour
7.06 oz
zucchini
5.30 oz
Carrots
3.53 oz
Bell peppers
3.53 oz
onion
2 units
eggs
4 tbsp
olive oil
2 tsp
baking powder
1 tsp
salt
1 tsp
black pepper
Directions
Step 1
Preheat the oven to 180°C.
Step 2
Grate the zucchini, carrots, bell peppers, and onion.
Step 3
In a large bowl, combine the grated vegetables, flour, baking powder, salt, and black pepper.
Step 4
In a separate bowl, whisk together the eggs and olive oil.
Step 5
Add the egg mixture to the vegetable mixture and stir until well combined.
Step 6
Pour the batter into a greased bread pan and smooth the top.
Step 7
Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
Step 8
Remove from the oven and let cool for 10 minutes before slicing.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 2.655 kcal | 0.13% |
| Vitamin A | 0.177 IU | 0.02% |
| Monounsaturated Fat | 0.0354 g | 0% |
| Saturated Fat | 0.0177 g | 0.02% |
| Fat | 0.0885 g | 0.06% |
| Carbohydrates | 0.354 g | 0.07% |
| Sodium | 3.54 mg | 0.71% |
| Fibers | 0.0531 g | 0.14% |
| Sugars | 0.0885 g | 0% |
| Protein | 0.0885 g | 0.1% |
| Vitamin C | 0.2655 mg | 0.3% |
| Calcium | 0.1062 mg | 0.02% |
| Iron | 0.1416 mg | 0.03% |
| Potassium | 0.177 mg | 0.04% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.708 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.1062 mg | 8.17% |
| Vitamin B12 | 0.0708 mcg | 2.95% |
| Vitamin E | 0.0708 mg | 0.47% |
| Zinc | 0.0708 mg | 0.01% |
| Selenium | 0.0354 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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