Veggies at Breakfast + Carrot-Coconut Bread {Recipe}

Vegetables at breakfast… I don’t know about you, but unless I’m eating a veggie omelet or egg scramble I’m probably NOT eating my vegetables at breakfast. And, I do love me some vegetables. In fact, cabbage was one of my absolute favorite foods as a child. (My other two favorites? Beans, any kind of beans, and Grape-Nuts cereal.) Upon learning this about me, my husband promptly exclaimed, “THAT is not normal.”

But, I digress. Back to vegetables at breakfast. Most (and by most I mean 9 out of 10) adults in the U.S. do not meet the daily dietary recommendations for vegetables, which is about 1.5-2 cups for children and 2-3 cups for adults and kids aged 9 and up. And, this is a shame because vegetables can be such tasty little nuggets of health. According to the CDC, “seven of the top 10 leading causes of death in the United States are from chronic disease.” And, eating more fruits and vegetables every day can help reduce the risk of some of these diseases, like heart disease, type 2 diabetes, obesity and even some types of cancer.

While I tend to eat more than my share of vegetables (fruits, on the other hand, I need to work on) on most days, I do like the idea of knocking out a serving of veggies in the morning. Just think, sneak in one serving of vegetables at breakfast, and you’re already part of the way there. So aside from a throwing spinach in with your scrambled egg, vegetable-based breads are a tasty way to get an AM serving of vegetables with little effort.

So, when I saw this month’s Recipe ReDux culinary challenge, I was stoked…

Bake Some Bread: Turn on your ovens! Be it tried and true traditional yeast bread, or one of the new trendy protein-added breads, show us what you’re baking. Whether sourdough or bread with added-veggies, don’t forget to tell if it makes great toast too.

This Carrot-Coconut Bread is delicious. It’s incredibly moist and you can toss in your favorite add-ins, like nuts, seeds or fruit. I used chopped pecans and lots of coconut (to channel my mom’s Tassajara-based Carrot Cake that she always made without icing so it was pretty much carrot bread). But, you could add raisins, walnuts, pumpkin seeds (for a nut-free version), canned pineapple, candied ginger or even your favorite protein powder. This bread whips together easily and pairs perfectly with a cup of coffee.

Carrot-Coconut Bread {Recipe}


  • 2 cups white whole wheat flour
  • 2 tsp. baking powder
  • 1.5 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 3 eggs
  • 1/2 cup light olive oil or canola oil
  • 1/2 cup applesauce
  • 1/2 cup sugar (I used coconut but you can use any kind)
  • 2 tsp. vanilla extract
  • 1/2 cup shredded or flaked coconut, lightly toasted
  • 2.5 cups carrots, shredded or finely grated
  • 1/2 cup pecans, chopped
  • Demerara sugar for sprinkling (optional)


  1. Preheat oven to 350 degrees F. Spray or lightly oil loaf pan.
  2. In a medium bowl, mix together flour, baking powder and spices. Set aside.
  3. In another medium bowl, combine eggs, oil, applesauce, sugar and vanilla; mix well to combine. Gradually add in flour mixture. Fold in carrot, coconut and nuts.
  4. Pour into loaf pan. Cook for 60-65 minutes, or until bread is completely cooked through and fork inserted into middle of loaf comes out clean.
  5. Let cool. Makes 1 loaf.

PLEASE SHARE: What are your favorite vegetable-based breads? Please share. I’d love to hear from you.

And, don’t forget to check out the mouth-watering goodies from my fellow Recipe ReDux’ers!

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