Beet Bread

We recently signed up for a local CSA again, which has been really awesome! As opposed to the abundance of zucchini we got with our last CSA, this time we’ve been getting a lot of beets. So we’ve had to come up with some creative ways to utilize them:

This is beet bread, which is just like zucchini bread except with beets. I used the following recipe:

Beet Bread

Adapted from here
Prep time:
20 mins
Cook time:
1 hr
1 hr 20 mins
Serves: 1 loaf


  • 1.5 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1.5 teaspoons ground cinnamon
  • 1.5 eggs
  • 1/2 cup vegetable oil
  • 1 1/8 cups white sugar
  • 1.5 teaspoons vanilla extract
  • 3-5 beets, depending on size (I used 5 small beets)


  1. Combine flour, salt, baking soda, baking powder, and cinnamon in a bowl
  2. Mix eggs (yes, I know 1.5 eggs is annoying. It was a half recipe. You'd probably be fine with 2 eggs), oil, sugar, and vanilla in a separate bowl.
  3. Combine the wet and dry ingredients; mix well.
  4. Finely shred the beets with a food processor, and mix into the dough.
  5. Place mixture in a bread pan and cook at 325 F for 60 minutes, or until a toothpick comes out clean.

Oh, and as an added bonus, it looks like you put someone through a wood chipper before you cook the thing:


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