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Shepherds Hill Homestead » Breads, Breakfast, Cookhouse, Recipes » Breakfast Bread (Zucchini, Pumpkin and Carrot!)

Breakfast Bread (Zucchini, Pumpkin and Carrot!)


This time of year we usually have an abundance of two things: veggies and eggs!  So here is a great recipe for a delicious bread that is hearty and filling, but also nutritionally dense. Enjoy 🙂


Breakfast Bread (Zucchini, Pumpkin and Carrot!)





To Make One Loaf:

1/2 cup  Oil

 1/2 cup Sugar (or preferred sweetening agent. I used Granulated Honey)

 3 Eggs

 1 tsp. Vanilla

1 cup Carrots, grated

 1 cup Zucchini, grated**

 1 cup Pumpkin puree

 2 cups Whole Wheat Flour

 1 teaspoon Nutmeg

 1 tablespoon Cinnamon

 1 teaspoon. Baking Soda

 1/4 teaspoon. Baking Powder

 1/2 teaspoon. Salt

** After grating the Carrots and Zucchini, I like to let them rest in a collider, and then try pressing some of the liquid out before adding them to the batter!

Beat together oil, sugar, eggs and vanilla. Mix in the grated zucchini, carrots and pumpkin puree. In a separate bowl, mix dry ingredients together. Add the wet to the dry and stir just until they are combined. Bake in a greased loaf pan for 35 minutes at 350 degrees. Enjoy this bread as is, or with a little cream cheese spread on top! This bread also freezes well.



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Therefore, my beloved brethren, be ye stedfast, unmoveable, always abounding in the work of the Lord, forasmuch as ye know that your labour is not in vain in the Lord. 1 Corinthians 15:58

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2 Responses to "Breakfast Bread (Zucchini, Pumpkin and Carrot!)"

  1. Lisa May says:

    This sounds fantastic! With just a few tweeks I can make it gluten free!! 🙂 Thanks, Sister Sarah.

    1. Mary Anne says:

      How did you make it gluten-free, Lisa May?

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