Farmers Market Breakfast Bread

updated Jul 18, 2020
summer
Farmers Market Breakfast Bread

Made with any combination of beets, carrots, zucchini, or summer squash, this tender quick bread is the perfect way to highlight the earthy sweetness of summer vegetables at their peak.

Makes1 (9-inch) loaf

Prep15 minutes

Cook1 hour to 1 hour 10 minutes

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Credit: Brooklyn Supper/Kitchn

Eating well in summer starts with buying (or growing) all your favorite produce. For me, things get complicated once said produce is home and tucked away in the fridge. Odds and ends accumulate in the crisper. There always seem to be CSA beets I need to use. And all the while, the zucchini plant in my garden is striving for world domination at a three-zucchini-a-day clip. The challenge in embracing summer’s bounty lies in figuring out how to actually cook and enjoy all of it. Happily, this versatile summer vegetable quick bread recipe may be the solution to seasonal produce stress.

Credit: Brooklyn Supper/Kitchn

Made with any combination of beets, carrots, zucchini, or summer squash, this tender quick bread can save you from too much of a good thing. Vegetable-based quick breads can range from moist to practically soggy, but this one has a springy, tender crumb. For breakfast friendliness, I’ve kept the sugar minimal. It’s simple and delicious — the perfect way to highlight the earthy sweetness of summer vegetables eaten at their peak. 

Credit: Brooklyn Supper/Kitchn

Farmers Market Breakfast Bread

Made with any combination of beets, carrots, zucchini, or summer squash, this tender quick bread is the perfect way to highlight the earthy sweetness of summer vegetables at their peak.

Prep time 15 minutes

Cook time 1 hour to 1 hour 10 minutes

Makes 1 (9-inch) loaf

Nutritional Info

Ingredients

  • 1 1/2 cups

    all-purpose flour

  • 1/2 cup

    whole-wheat or whole-wheat pastry flour (or use all-purpose)

  • 1 teaspoon

    baking powder

  • 1/2 teaspoon

    baking soda

  • 1/2 teaspoon

    sea salt

  • 1/2 cup

    granulated sugar

  • 2

    large eggs

  • 1/4 cup

    plus 2 tablespoons neutral vegetable oil, plus more for the pan

  • 1/2 cup

    whole-milk plain yogurt

  • 2 cups

    shredded vegetables (just one or any combination of beets, carrots, summer squash, or zucchini)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Generously coat a 9x5-inch loaf pan with vegetable oil; set aside.

  2. Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.

  3. Whisk the sugar and eggs together in a large bowl until pale and shiny, about 2 minutes. Whisk in the oil and yogurt. Pour in the flour mixture and fold with a rubber spatula until just combined. Fold in the vegetables, stirring just enough to distribute vegetables evenly throughout.

  4. Scrape the batter into the loaf pan. Pick up the pan and gently tap it on the counter three times to dislodge any bubbles. Bake until the top is golden-brown, the bread is pulling away from the sides, and a tester inserted in the center comes out with just a few crumbs attached, 60 to 70 minutes.

  5. Let the bread cool in the pan 20 minutes. Flip the bread out onto a wire rack to cool completely before slicing.

Recipe Notes

Storage: The bread will keep well wrapped in aluminum foil at room temperature for 3 days.