Healthy Farmers’ Market Veggie Patch Bread Machine Recipe
This vibrant bread machine recipe infuses shredded carrots, zucchini, bell pepper, and herbs into a light, fluffy loaf.
Equipment
- Bread machine with Basic/White program
- 1½- to 2-pound loaf capacity pan
Ingredients
Basic Version (1½-lb Loaf):
- ¾ cup water
- ½ cup shredded carrots
- ⅓ cup shredded zucchini
- 2 green onions green and white parts, minced
- ¼ cup finely chopped red bell pepper
- 1 tbsp butter, softened and cut into pieces
- 3 cups bread flour
- 1 tsp sugar
- ¾ tsp kosher salt
- ½ tsp 1 g dried thyme or ½ tbsp fresh thyme
- 1 tsp yeast
2-Pound Loaf Version:
- 1 cup water
- ⅔ cup shredded carrots
- ½ cup shredded zucchini
- 3 green onions green and white parts, minced
- ⅓ cup finely chopped red bell pepper
- 1½ tbsp butter, softened and cut into pieces
- 4 cups bread flour
- 1½ tsp sugar
- 1 tsp kosher salt
- ¾ tsp dried thyme or 1 tbsp fresh thyme
- 1¼ tsp yeast
Instructions
- Add ingredients to your bread machine pan in the order listed for your chosen loaf size—starting with water and ending with yeast.
- Do not squeeze out excess moisture from the zucchini; it helps hydrate the dough.
- Select the Basic/White Program on your bread machine and choose the appropriate loaf size.
- Press start and monitor the dough as it kneads—vegetables will release moisture. If dough sticks excessively, add 1–2 tbsp (8.5–17 g) of bread flour as needed.
- Once baking is complete, carefully remove the loaf and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
- This recipe is great for picky eaters—the veggies blend seamlessly into the bread.
- If your dough seems too wet or sticky, adjust with small amounts of extra bread flour.
- To maximize flavor, opt for fresh thyme when available.
Tried this recipe?Let us know how it was!