In the wonderful world of breakfast bread baking, rarely have I strayed so far into unfamiliar territory as the amalgamation of ingredients in this recipe. Grated zucchini, sweet potato, carrots, banana, nuts, raisins, olive oil…. What on earth was all-star New York Front Runner Chris Stoia thinking when he first folded the entire kitchen garden into a sweet bread batter?!
The result, ladies and gentlemen, is an incredible — and healthy — treat packed with moist, hearty flavor. Slices of the warm “morning glory” goodness are irresistible!
Chris tells me you can tweak the fruit and veggie ingredients as long as you keep the ratio to around 2 cups. With the 3 cups of flour, feel free to swap in a cup of oats or flaxseed meal or whole wheat flour.
Stoia “Morning Glory” Bread
2 cups sugar — I used 1 cup white, 1 cup brown sugar in the raw
3 eggs
3/4 cup olive oil
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
2 cups grated zucchini, sweet potato, carrot, bananas, etc.
3 cups flour — I used 1 cup flaxseed meal
1 cup chopped nuts
1 cup raisins or dried fruit
(1) Cream together eggs, sugar, vanilla and oil in a large bowl. Add grated veggies and fruits.
(2) In a separate bowl, mix together dry ingredients. Gradually stir into the wet mixture to create a batter.
(3) Add nuts and dried fruit and combine lightly.
(4) Divide the batter between two greased, floured loaf pans.
(5) Bake at 350 for one hour, or until a knife comes out clean and top is golden brown.
PeanutButterMilk 