Carrot-Parsnip-Zucchini Bread

The idea of melding the sweetness of carrot bread with the moist richness of zucchini bread came about when we were developing a brunch menu. I was inspired to add parsnip because it contributes a spicy note, somewhere between cinnamon and clove. Apple or pumpkin butter adds moisture. This is a hearty bread, rich with traditional fall spices, that works perfectly on the first chilly days of autumn. –Michael Stebner, executive chef, True Food Kitchen
September 15, 2012


Heat oven to 375°. Oil two 8 1/2- by 4 1/2- by 21/2-inch loaf pans with olive oil.

In a large bowl combine the flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and shredded carrot, parsnip and zucchini. Mix well. In another bowl, whisk together the eggs, fruit butter, olive oil and vanilla. Add the wet ingredients to the dry and mix until combined, but don't over mix.

Divide batter between the prepared pans and sprinkle the tops with pumpkin seeds. Bake for 35 minutes or until a skewer inserted into the center of the bread comes out clean. Let cool on wire racks.

Recipe reprinted from True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil, MD, and Sam Fox, with Michael Stebner (Little, Brown and Co., 2012).

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup evaporated cane sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 medium carrot, shredded
  • 1 medium parsnip, shredded
  • 1 small zucchini, shredded
  • 3 large eggs
  • 3/4 cup apple butter or pumpkin butter
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon vanilla extract
  • 2 tablespoons pumpkin seeds
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