Being a frugal person, I can’t bear to throw out all the pulp from my juicer, so one day I tried using it in my regular zucchini bread recipe. It turned out great! Since then, I do it every time with whatever we’ve juiced – carrot, spinach, Chinese broccoli, apple, papaya, zucchini, etc. – and every time I get rave reviews and people beg me for the recipe. My kids also love it, and I love that they’re eating all the fiber from the veggies whose juice they just drank!!!
Ingredients:
1/2 – 2/3 cup sugar (white or brown)
1/4 cup milk
1 egg
2 Tbsp vegetable oil, mashed banana, or applesauce
2 Tbsp honey
1 tsp vanilla extract (or lemon or almond)
1 tsp ground cinnamon
1/2 tsp ground cloves
1 1/3 cup all-purpose flour (up to 1 cup can be replaced with whole wheat flour for a denser loaf)
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/2 cups pulp from juicing
Directions:
Preheat oven to 350. Grease a loaf pan or small cake pan; set aside.
In a medium bowl, whisk together the sugar, milk, egg, oil (or banana or applesauce), honey, vanilla (or other) extract), cinnamon, and cloves.
In a large bowl, stir together the flour, baking powder, baking soda, and salt. Add the milk mixture, then the pulp from juicing. Stir with a wooden spoon until combined, but do not overmix.
Spoon the batter into the prepared pan. Bake for 35 to 45 minutes or until a knife inserted into the center comes out clean. Cool in the pan for 10 minutes. Remove the bread from the pan and cool on a wire rack or cut your cake into pieces. The cake is especially nice with cream cheese frosting! Enjoy!
Variation:
Add 1/2 cup cocoa powder to the dry ingredients for deliciously moist chocolate bread!
What a great way of saving juicer pulps…
They say that they’re already stripped-off of their nutrients, but if you care for some sweet dread… then heck, why waste them?
No, actually the pulp if full of nutritional fiber and no juicer can get 100% of everything out. The juice has most the good stuff, but using the pulp is a great way to add fiber and texture to your food!
I finally made this recipe work by adding a heck of a lot more milk (sorry that’s not a more precise measurement!) until I could finally soak up all that loose flour, and by steaming the pulp in my steamer basket before adding it. I think the steam heat made the pulp softer, sweeter, and easier to work with.
Also, because my juicer leaves me several big annoying chunks, I was sure to smooth it out in my Vitamix blender with the liquids & egg in the recipe (again, I had to add more milk).
With that little bit of tweaking, it came out great! And in case you were wondering what pulp I used, it was carrot, apple, and ginger. Thanks for the recipe & inspiration!!
I just made a triple batch with the addition of 2 extra eggs (for a total of 5), 1 cup sour cream, 2 mashed bananas, a grind of nutmeg and I used half and half instead of milk.
Baked in small loaf pans to slice and serve at church.
Just fabulous!!!
Thank you for this recipe! I’ve been wanting to try this for years.
I followed your recipe to the letter EXCEPT:
I added powdered ginger, allspice and 1/2 Tbs of Dark Molasses.
It came out super chewy, amazingly moist and incredibly tasty!
I left the chunks in there as I tend to like more Artisan/Rustic aspects to my food.
Thank you so much, I look forward to trying more of your recipes!