Prep 15 mins
Cook 1 hr
I came up with this recipe as a way to use the fresh beets I get in my CSA box. It tastes just like zucchini bread to me, but it's a pretty pink color because of the beets.
- 1 1⁄2 cups flour (I use half whole wheat)
- 3⁄4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon nutmeg
- 1 egg
- 1 cup raw beet, finely shredded
- 1⁄4 cup oil
- 1⁄4 cup orange juice or 1⁄4 cup other fruit juice
- 1⁄4 cup applesauce
- 3⁄4 cup pecans or 3⁄4 cup walnuts, chopped
- Grease a loaf pan (9 x 5 x 3 or 8 x 4 x 2) and set it aside.
- Combine the dry ingredients in a bowl (except the nuts).
- In a separate bowl, beat the egg and add the beet, oil, orange juice, and applesauce.
- Add the wet ingredients to the dry all at once and mix until they are just combined.
- Fold in the chopped nuts.
- Pour the mixture into a prepared loaf pan.
- Bake in a preheated oven at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
I have never liked beets. They taste like dirt to me. I tried this recipe to see if I could find a way to make beets taste good. The bread came out a beautiful pink color and was very moist. When I ate the bread plain, I could taste the beets a little. If I put a spread on the bread, I couldn't taste the beets at all. I might try boiling the beets first next time to see if that reduces some of the earthy flavor.
This is delicious! I had some light colored, Chiogga, beets that were already cooked that needed to get used up. Even though it called for raw, I took a risk and went ahead with the cooked beets and it turned out wonderfully! The lighter colored beets allowed me to call it "Zucchini Bread" to my kids. Served it to 4 kids under age 9 and all of them gobbled it up. Since I was going to call it Zucchini Bread, I added 1/2 tsp of cloves, similar to my Zucchini Bread recipe. And I threw in 1/2 cup of chocolate chips just to be sure :) Both were great additions. Thanks for a yummy way to use my beets that my kids will actually eat!
Delightful! I used a grater to grate up all my small beets with the skins still on (I took off the root tails) and ended up with 2 cups, so I doubled the recipe and was able to make 4 small loaves. They were well received by family and friends! Quite tasty! Thank you!