Hidden Veggie Quick Bread (No Yeast)

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“Note: This is kid-friendly and a good way to sneak a little bit of veggies into their diet, but please note that it isn't intended to be strictly health food. It's just a way to make a treat a little healthier. Nevertheless, the recipe is adaptable, so there are healthier substitutions you can make. You can use all whole wheat flour, reduce the amount of sugar, or use a sugar substitute.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. First a note on the vegetable puree: Any vegetable will work, provided that you can get a relatively thick puree (about the consistency of canned pumpkin). For slightly more watery purees, increase the quantity by 1/3 cup and omit the water. It's easy to make vegetable puree--just cook or bake the vegetables until soft, and then puree in a blender or food processor, adding small amounts of water as necessary. Some that have worked well for me: squash, beans, peas, sweet potatoes and, of course, pumpkin--or combine several. It's easiest to make extra puree and freeze it in 1-cup portions for future loaves. (NOTE: Listed prep time does not include making the puree, as this varies depending on the vegetable.).
  2. To make the bread, combine dry ingredients in a large bowl.
  3. In a separate bowl, combine eggs, veggie puree, oil, and water.
  4. Mix wet ingredients into dry ingredients thoroughly. Add nuts or raisins, if desired.
  5. Pour batter into a greased loaf pan and bake at 350 for 1 hour, or until a toothpick inserted in the center comes out clean.
  6. Cool in pan for about 10 minutes; then remove and cool thoroughly on a wire rack.

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