Savory zucchini and sprouts quickbread

Do you ever have left over ingredients that you don’t know what to do with but you don’t want to throw them out either? Well I had some sprouts from my veggie sandwich and I thought I could mix it in with the batter for my zucchini bread for an extra punch of vegetables. Turns out this bread is quite amazing! And it goes perfectly with a nice hearty soup!

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup sprouts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.

Sift flour, salt, baking soda, nutmeg, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and sprouts until well combined. Pour batter into prepared pans.

Bake for about 60 minutes and rotate the pans around halfway through. Use a tester to insert in the middle and make sure it comes out clean. Cool for 20 minutes. Remove bread from pan and enjoy!


One thought on “Savory zucchini and sprouts quickbread

  1. Pingback: Roasted carrot soup « carissacooks

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