Carrot-Parsnip-Zucchini Bread

Adapted from Dr. Andrew Weil’s True Food cookbook

Photo credit: Edible Dallas Fort Worth, edibledfw.com

I’ve made this previously with 2 cups of whole rye flour (no wheat flour), half of the sugar, extra carrot because the parsnip was out of season, and applesauce with a splash of vinegar as a substitute for the apple butter.  It was fabulous!

Now, I’ve researched how to replace the eggs (with either aquafaba or ground flaxseed) and how to replace oils with applesauce. I hoped to actually try baking with the substitutes before posting but unfortunately, have had no time for baking this week. So, below is my untried, updated version with original ingredients included for comparison. (Maybe you have different substitutions you’d like?)

Oh, I also tend to double the spices in a recipe, but I’ve left the original measures in. Use your own preferences as your guide. (But don’t taste the raw dough. That’s not safe even without the eggs.)

Notes:

1. If you’re not accustomed to baking with rye flour: “Whole rye” and “dark rye” are the same thing according to the local miller I buy from.

2. I’ve included substitutions. Feel free to improvise if you want more or less moisture.

3. Using whole dates for date paste: It’s easier if you soften them. Pour boiling water over them and then let them soak for 10 minutes or so. Reserve the soaking liquid. Place dates in a blender, add 2 - 3 Tablespoons of the reserve liquid, and blend.

Ingredients

  • 1 ½ cups shredded carrot

  • 1 cup shredded parsnip

  • 1 ½ cups shredded zucchini

  • 4 cups whole/dark rye flour (originally 1.5 c all-purpose flour + .5 c whole wheat flour

  • 3 Tablespoons of maple syrup or ¼ cup of date paste if you want it sweetened (originally 1/2 cup evaporated cane sugar and 3 Tablespoons of EVOO). I’m not sure that the sugar is necessary at all given the applesauce and spices. The added moisture from using syrup or paste should compensate for the reduction of moisture by elimination of EVOO.)

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 2 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cloves

  • 3T of ground flax seed mixed with 9T of water OR 3/4 cup of aquafaba, the liquid from canned chickpeas (originally 3 large eggs)

  • ¾ cup applesauce or pumpkin puree mixed with a splash of vinegar apple or pumpkin butter

  • 1 tablespoon vanilla extract

  • The original recipe include 2T of pumpkin seeds for garnish


Directions

  1. Prepare two 8.5” x 4.5” loaf pans. Normally this would mean oiling the pans, but using seasoned cast iron or using parchment paper seem like other viable options. (I refuse to use forever chemical non-stick pans.)

  2. Shred the carrots, parsnip, and zucchini on a grater or in a food processer.

  3. Preheat oven to 375 degrees.

  4. Mix dry ingredients: Whisk together the flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

  5. Combine wet and veggie ingredients: In a separate bowl or mixture, combine the shredded carrots, parsnips, and zucchini with the eggs, applesauce, vinegar, and vanilla extract.

  6. Combine: Stir wet and dry ingredients just until combined (do not overmix).

  7. Bake: Pour the batter into a prepared loaf pan and bake 35–40 minutes (or until a skewer/toothpick inserted in the center comes out clean).