Cheesy carrot and zucchini bread is a healthy and filling bread recipe. It is a great way to get kids to eat their vegetables. I prefer using turmeric for its subtle flavor, but feel free to use curry powder if you are up for a stronger taste.
Makes 1 loaf
1 7g sachet dried yeast
2 teaspoons sugar
1/2 teaspoon turmeric
2/3 cup low-fat soya milk, warmed
1/2 cup plain, whole meal flour
1/4 cup grated Parmesan cheese
1 small carrot, grated
1 small zucchini, grated
Preheat oven to 180C and lightly grease a loaf pan with oil.
In a small mixing bowl, combine the turmeric, yeast and the sugar. Gradually pour in the milk and mix until it becomes smooth. Cover it with plastic wrap and let it stand in a warm place for 10 minutes or until it becomes foamy.
Next, sift the flour into a large mixing bowl. Make a well at the center and then add the carrots, zucchini, cheese and yeast mixture. With a knife, mix all the ingredients until it forms into soft dough. Transfer it to a floured surface and knead it for 3 minutes or until it becomes smooth.
Form the dough into a ball and place it in a lightly greased bowl. Cover it in plastic wrap and let it stand in a warm place for 10 minutes to let the dough rise.
Once the dough has risen, return it to a floured work surface and press it to let the air out. Knead it once again for another 3 minutes or until it becomes smooth. Place it in the greased tin and cover it again with plastic wrap. Let it stand for another 10 minutes to let it rise.
Bake the dough in the preheated oven for 30-35 minutes or until it is browned and cooked. Remove from the oven and let it stand for 10 minutes. Transfer it to a wire rack and let it cool completely. Slice and serve with salad or use it as sandwich bread.
Photo Courtesy Of: mia3mom