Zucchini and Carrot Oat Bread Recipe

Begin by shredding two carrots (200 g) and one zucchini (200 g). Transfer to a bowl and set aside. The addition of water and nutrients from the veggies makes the bread softer and more delicious.

In a big basin, combine the shredded zucchini and carrots with 350 ml of water and 3 to 4 chopped garlic cloves. The delicate fragrant flavor that the garlic contributes enriches the bread’s overall taste.

Combine and Add Salt

Incorporate the Ingredients: Gently incorporate the ingredients by means of an immersion blender. To maintain a more homey vibe, try to let the veggies’ natural textures show through. By doing this, you can be sure that the veggies will be spread uniformly throughout the bread.

Toss in the 250 g of oats, salt to taste, 1 teaspoon of sweet paprika, a sprinkle of curry powder, and any other spices you want to the vegetable combination. Stir until fully combined. The subtle warmth and rich taste of these spices permeate the bread.

To make it thinner or thicker according to your preference, add 1/2 cup of water if the mixture seems too thick. Like thick pancake batter, the batter should be pourable but yet somewhat thick.

Set the Yeast in Motion

Get the Yeast Ready: Dissolve 5 grams of dried yeast in a small basin with a splash of warm water (not included in the proportions given above). After waiting about 5 minutes, it should start to froth. To activate the yeast, which contributes a little lift and a lighter texture to the bread, this is an essential step.

Gently incorporate the seeds and yeast.

Activated yeast should be poured into the vegetable and oat mixture to combine it. Incorporate the yeast evenly by stirring well.

Twenty grams of sunflower seeds and twenty grams of sesame seeds should be toasted in a dry frying pan over medium heat for a few minutes, or until they are slightly brown and aromatic. Toasting the seeds brings out their natural nuttiness and gives the bread a delicious crunch.

Before adding the batter, toast the sunflower and sesame seeds, measure out 30 grams of flaxseeds, and measure out 30 milliliters of olive oil. Toss everything together and mix well to combine. Mix in the other 100 g of oats by stirring constantly.

Verify the Flour

First, get your baking dish ready by greasing it with some olive oil and topping it up with a handful of flaxseeds. In addition to making the final loaf seem prettier, this keeps the bread from sticking.

Put the Batter to Rest: Evenly Distribute the Prepared Batter into the Greased Baking Dish. After you cover the dough with a towel, set it aside in a warm spot to rest for around 15 minutes. The yeast may begin its job, which will give the bread a little lift, and the oats can soak up moisture during this resting time.

Bake

While the dough is sitting, heat the oven to 350 degrees Fahrenheit (180 degrees Celsius). The secret to a perfect rise and uniform baking is an oven that has been warmed correctly.

Bread Baking: Preheat oven to 400 degrees Fahrenheit. Bake, covered, for 50 to 60 minutes, or until top is golden and spear comes out clean when inserted in middle. This means the bread has cooked through from the inside out.

Let it cool before serving.

After 10 minutes of cooling in the baking dish, move the bread to a wire rack to finish cooling. The bottom won’t become mushy and the bread will firm up when cooled on a wire rack.

The bread is ready to be enjoyed when it has cooled. Just slice it. If you’re looking for a healthy snack, side dish, or condiment, go no further than this Zucchini and Carrot Oat Bread.

Dietary Details

Assuming there are 12 pieces per loaf, one slice is a serving.

Contains 180 calories.

Just 8 grams of total fat

Total Fat: 1 gram

There is no cholesterol present.

Eighty milligrammes of sodium

Total Carbohydrates: 22 g

4-Grams of Dietary Fiber

In grams of sugar: 2

Include 5 grams of protein.

Incorporate this nutritious Zucchini