“Eat Your Veggies!” Bread (aka Pea-Powered Zucchini Bread)
Categories: All, Breads, Breakfast Treats, Contests, Recipes
Tags: , Allergy Friendly, Dairy Free, Gluten Free Quick Bread, US Dry Pea and Lentil Council, Vegan, Vegetarian
You might not want to tell your kids that the new bread recipe they’re loving is good for them. Or that it’s made with not only green vegetables (zucchini), but also green legumes (peas)! No, I’m pretty sure you don’t want to tell them that. Just smile smugly, as they scarf down another piece of that yummy sweet bread you just made for them!
This is my latest in the series of yummy creative gluten-free recipes using dried peas or lentils. You know my passion is baking, so I’m returning to what I know best — sweet stuff! This recipe is no different, and I love that I can be super sneaky about getting those good-for-you ingredients in without anyone being the wiser. Did you know that peas are low in sodium and fat, but are super high sources of protein, complex carbs, iron, magnesium and zinc? And now all that goodness is in that yummy bread your family wants you to make again and again!
In case you missed the others in my series of pea and lentil recipes for the USA Dry Pea & Lentil Council blogger contest, don’t despair — I’ve linked them here for you!
- Light (& Healthy?!) Chocolate Cake
- Veggie Burger & Yummy Homemade Buns
- Chilled Mexican Pea or Lentil Salad
- Easy Pumpkin Hummus
BUT WAIT, there’s more! If you would like to win some FREE peas and lentils so you can try some of these yummy recipes right away, here’s how!
(1) be one of the first 500 people to leave a comment on my Contest Finalist recipe, (2) email your name and address to peasnlentils@edelman.com to get your free peas & lentils, (3) tell all your friends to comment on that recipe & to claim their free peas & lentils, and (4) have fun trying some yummy, healthy new gluten-free recipes!
So much winning! Great recipes, great prizes, great exposure for gluten-free goodness … it’s all good! Thanks for participating, and thanks so much to the USA Dry Pea & Lentil Council, Le Creuset and Chicago Metallic for sharing these great goodies with us! I’ve loved reading all your great comments – you cooks have some great ideas for peas and lentils!
Don’t wait – go comment on my Contest Finalist recipe and email for your free peas and lentils! Contest ends June 6!
“Eat Your Veggies!” Bread
- 1/2 cup granulated cane sugar
- 1/2 cup unsalted butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 2 large eggs or egg substitute (like 1/2 cup mashed ripe bananas, apple puree or applesauce, or canned pumpkin)
- 1/2 cup sour cream (or non-dairy sour cream from Tofutti® or Follow Your Heart® OR plain coconut or soy yogurt like So Delicious®)
- 1 tsp. vanilla extract, gluten-free
- 1/2 cup split pea purée
- 2 cups Jules Gluten Free™ All Purpose Flour
- 2 Tbs. flaxseed meal (optional, but recommended)
- 1 Tbs. cinnamon
- 1 Tbs. baking powder, gluten-free
- 1 tsp. baking soda
- 2 cups packed fresh zucchini, unpeeled and grated (approximately 2 zucchini squash)
- 1 cup chopped pecans or walnuts (optional)
- Cinnamon-sugar mixture to sprinkle on top
To Prepare & Purée Dried Peas:
Measure and rinse 1/2 cup dried split peas. Add to a large saucepan with 1 1/4 cups of water and bring to a boil. Then reduce to simmer, cover and continue to cook for approximately 30 minutes, or until the peas are quite soft, but not falling apart. Drain, then purée, using a food processor, blender or a potato masher. Add water by tablespoons to purée if necessary to thin it — peas should be the consistency of canned pumpkin when done.
Measure out 1/2 cup of purée for the recipe and if there is any remaining, cover and refrigerate for use in other recipes — it will keep for 3-4 days or longer, if frozen.
__________
Preheat oven to 350° F (static) or 325° F (convection).
Beat the sugar and butter until fluffy, then add the eggs or egg substitute, sour cream, vanilla and cooled pea purée – mix well.
Sift together the dry ingredients in a large mixing bowl, then pour slowly into the wet ingredient bowl and beat together until integrated. Fold in the zucchini and nuts, if using. The batter will be fairly stiff.
Oil one loaf pan and scoop batter into pan, then smooth with a rubber spatula. If using mini loaf pans, oil 5-6 pans; if using muffin tins, oil 24 muffin tins. Fill each no more than one-half full, then sprinkle the tops with cinnamon-sugar mixture.
Bake large loaf for 50-55 minutes; mini loaf pans for 30-35 minutes; muffins for 20-30 minutes. Test the middles with a toothpick to be sure they are cooked through before removing to cool on a wire rack.
Enjoy!
69 Comments
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24. May, 2011
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01. Jun, 2011
[...] I’ve slipped these healthy little jewels into Chilled Pea or Lentil Salad, Pumpkin Hummus, Zucchini Bread, Veggie Burgers and Chocolate Cake. I’ve never been opposed to increasing fiber, protein, [...]
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01. Jul, 2011
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Leigh said: on May 23, 2011
I’m going to see if I can sneak this one past my super tasters!
Linda S. said: on May 23, 2011
This looks yummy and good-for-ya, too! Good job, Jules!
Julie Turner said: on May 23, 2011
Cannot wait to try this! I have two PICKY eaters at my house, my husband and son. But at Easter my son declared he LOVED the carrot cake 9your recipe) I made because it was soooooo healthy. Hmmmm… well it was healthier than the average carrot cake out there, but it was not exactley the bowl of carrots he was making it out to be ;o). Anyway, anxious to try the zucchini bread! and thanks for the opportuinty to win and awesome prize. I am so grateful I found you, and your flour! LIFE CHANGING for my family!
Julie Turner
Fort Worth, TX
Vickie Ewell said: on May 23, 2011
Oh my gosh! I had someone give me a whole case of split peas recently. There are only 2 of us, and we just can’t eat that much pea soup. Now I know what to do with them; we absolutely love zucchini bread. Thanx for the recipe.
Jeff said: on May 23, 2011
Another creative culinary sensation, Jules.
Peas be with you!
Jane Dittman said: on May 23, 2011
Can’t wait to try it. Sounds like a good way to get fiber in diet also.
Kim said: on May 23, 2011
Jules,
Wow!!! Looks awesome!
Kim
sarah beth said: on May 23, 2011
I don’t even like peas and this looks delicious! Can’t wait to try it.
Cherie said: on May 23, 2011
Being very picky myself, I am interested to see how this tastes! It looks good!!!
Kelly said: on May 23, 2011
MMMMM…..can’t wait to try it!
Kamila Harkavy said: on May 23, 2011
sounds/looks yummy!
Gina Lannin said: on May 24, 2011
Looks delicious! I baked with quinoa- pea flour blend in Ecuador and always got a great product, believe it or not!
Jules said: on May 24, 2011
Oh Gina, I believe it! I’ve even used pea fiber in baking, and you can never taste it. I love sneaking in extra nutrients without sacrificing taste or texture. It’s a win all around!
Keri Baughman said: on May 24, 2011
Thanks for the substitution for eggs, my vegan husband will love this!
Monica Cardarelli said: on May 24, 2011
This looks amazing!! It reminds me of a bread I used to get at a bakery before I had to give up wheat…
Amy said: on May 24, 2011
Yum–I know what I will be doing when I harvest my zucchini plants in a few months. Can’t wait to try it =D
mary fran said: on May 24, 2011
hmmm, even I might eat peas if they were cooked in a bread like this!
Jules said: on May 24, 2011
Mary Fran, my sentiments exactly! That’s why you know it’s good – no way can you taste peas in this bread, and their pretty green hue enhances the color from the zucchini! Perfect all around!
Mary Brinton said: on May 24, 2011
They’ll never know what hit ‘em! And I’m not telling.
Jules said: on May 24, 2011
Mary – you go girl! May the pea power be with you! ; )
Alicia said: on May 24, 2011
I am absolutely going to try this on my son!
Jules said: on May 24, 2011
Alicia – absolutely! Try it “on your son!” That’s what I do too – my kids are my barometers for all my recipes. If they don’t like something, it doesn’t get published. They can both (so far) eat gluten and they are picky kids *(aren’t they all?!) so I know when something is good, because I “try it out on them!”
pat said: on May 24, 2011
I love zucchini bread and what an added bonus with the peas. Will have to give this one a try for sure.
Kathy said: on May 24, 2011
Yummo! thanks for another super tasty looking recipe!!!!!
MaryEllen Seehafer said: on May 24, 2011
I have little 3″ long organic zucchini (lots of them) already. As soon as they are ready I will harvest and try this. I LOVE zucchini bread and canot wait to experiment. I never would have thought to try dried peas. My husband is a para and is recuperating from spinal surgery and needs extra protein. This is a great way to add extra. I’m so looking forward to smelling it baking and then tasting it!!
Caneel said: on May 24, 2011
I love this idea – and it looks delicious!
Megan said: on May 24, 2011
I have been looking for a zucchini bread recipe. So glad that you made one! It’s sure to be good!
amy said: on May 24, 2011
looks good, look forward to trying it.
Jenn-O said: on May 24, 2011
I’m always looking for ways to hide veggies even though my son loves them! lol
Linda Williams said: on May 24, 2011
I had a lentil salad recipe similar to this that required no cooking. You just soak the lentils overnight. I’m going to try your recipe, as the addition of shrimp sounds delish. Thanks for the great recipes, Jules.
Jules said: on May 24, 2011
Sure thing, Linda! Hope you enjoy it!
Mari said: on May 24, 2011
Wowza. I am a little envious of you people who have zucchini already. It’s still so cold here, all of my plants are still hiding out inside. But when summer does come, I’ll have to remember to pair zucchini with split peas.
Felicia said: on May 25, 2011
That looks delicious! Found out about your site from a friend and now I am anxious to try out some of your flour.
Robin said: on May 25, 2011
I am looking forward to trying this recipe … especially since peas are in season! I had never thought of adding peas to my zucchini bread, but it’s a great idea.
Thanks Jules!
Brenda Will said: on May 25, 2011
I am going to make this one… probably this weekened! Thanks for the recipe.
Sharon Michalove said: on May 25, 2011
Another winner. I might try pumpkin to replace some of the shortening.
Nancy Schloss said: on May 25, 2011
Just received my first order of your flour and am looking forward to trying out the zucchini bread recipe. Should be interesting as my oldest son will not eat peas….lol
ejm said: on May 25, 2011
I made some of the best cranberry bread ever using one of your recipes this winter. Can’t wait to try this one with zucchini from the farmers market. Sunday breakfast, I think.
Jules said: on May 25, 2011
EJM – mmmm – cranberry bread. Yes, that is an awesome recipe!
Janet said: on May 25, 2011
That looks very yummy and (thought hard to tell from a photo) moister than the gluten filled zucchini bread my mom use to make.
Jules said: on May 25, 2011
Janet – I like that this recipe isn’t oily, like so many zucchini bread recipes are. Still plenty moist, but without that oiliness, and now, even more healthy!
Marion said: on May 25, 2011
I have to try this on the weekend!!! Can’t wait to add the split peas – reminds me of when I add pumpkin puree, or bananas, or prune puree…. great idea!!! Thank you.
Tonya Froemel said: on May 25, 2011
OOH! I am definitely going to try this recipe! One of my first attempts at gluten free baking was zucchini bread and it was an amazing disaster!
Ellen C. said: on May 25, 2011
Oh Yeah!!! This recipe is a keeper. My family loves zucchini bread and if I can disguise more nutritious veges in their sweet bread then I will feel like a champion! Thanks Jules for another fantastic recipe. YOU ROCK!!
Emily said: on May 25, 2011
Fabulous idea for sneaking veggies to those picky eaters!
Roxi Hohimer said: on May 25, 2011
Now I’ll have to plant zuchinni so I can try this
Laurel said: on May 25, 2011
You know that summer is the only time you lock your car at church so the zucchini don’t get in, lol! This looks yummy!
Lori said: on May 26, 2011
Oh! This recipe sounds divine!
Karen Ryle said: on May 26, 2011
Love zucchini bread!!!!
Donna said: on May 26, 2011
My GF husband has missed the texture and taste of baked goods. Your recipes (especially ones with added nutrition) are a blessing to our household. Thanks for making this recipe available!
cindy said: on May 27, 2011
I love zucchini bread but have never thought of adding lentils. I want to try it.
Ami Frank said: on May 27, 2011
This came out awesome. Can’t wait until the zuchs come out of my own garden this summer!
Martina said: on June 1, 2011
Looks Yummy! Can’t wait to try it! What a great way to get your family to eat their peas
Pat Boggs said: on June 1, 2011
If you love a blend, try substituting grated carrots for half the zucchini!
Pamela Erickson said: on June 1, 2011
Can’t wait to try the zucchini bread!
Next will be the chocolate cake…Yum!
Natalie z said: on June 1, 2011
I know what I am making this weekend
yum!
Sonia said: on June 1, 2011
sounds delish! If I can get my daughter to eat this one, I’d like to try it with other bean/veggie combos!
Ashley said: on June 1, 2011
My little boy is GF and this is something he may actually eat! Can’t WAIT to give this a try!! Thanks so much for all the delicious recipes!!
Colleen said: on June 1, 2011
I am trying this bread tonight, I am very new to “gluten free” living and to be honest it is a huge adjustment. I have tried a few of your recipes and they were fab!! I will let you know what I think about this bread. I love veggies and it looks great!
Clare said: on June 2, 2011
Since the lentil cake turned out so well, I’m looking forward to trying the pea bread.
Mary said: on June 2, 2011
I look forward to trying this! Sounds REALLY Good! Mary
Darlyn Rottkamp said: on June 2, 2011
Zucchini bread is always a favorite. Now to have it “extra healthy”….it’s a plus!
Melanie said: on June 24, 2011
Yea Peas! Thanks for the ingenious recipe! For a fun video all about trying peas, check out The Peas Operetta on Youtube.
http://www.youtube.com/watch?v=ZJUDLRFwaUQ
Nancy said: on July 11, 2012
Jules, I have a cannister of 100% pea protein powder and wondered if I can somehow substitute this for the split pea puree?