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!!!
1/2 – 2/3 cup sugar (white or brown)
1/4 cup milk
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
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!
Add 1/2 cup cocoa powder to the dry ingredients for deliciously moist chocolate bread!