Juicer Pulp Bread

Juicer Pulp Bread
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 310.7
  • Total Fat: 14.5 g
  • Cholesterol: 37.2 mg
  • Sodium: 207.9 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 5.2 g

View full nutritional breakdown of Juicer Pulp Bread calories by ingredient


Introduction

Easy to make, moist zucchini bread that you can sub zucchini out for various juicer pulps. Easy to make, moist zucchini bread that you can sub zucchini out for various juicer pulps.
Number of Servings: 10

Ingredients

    ½ tsp Salt
    1 ½ tsp Cinnamon
    1 ½ C Whole Wheat/Grain Flour
    ½ tsp Baking Soda
    ⅛ tsp Baking Powder
    ⅛ C Wheat Bran

    2 Eggs
    1 C Honey
    ½ C Olive Oil
    1 ½ tsp Vanilla Extract
    ½ C Cucumber, Carrot, and Kale Pulp (1 ½ C total)
    ½ C Almonds (or Walnuts)

Tips

NOTE: The nutritional info will not be entirely accurate, as there are no entries for juicer pulps (essentially fiber). Hence the actual bread will have at least double the fiber and half the soluble vitamins (approximately of course).

Tip: I have been subbing Avacado oil for olive oil with delicious results. Also, you do not necessarily have to use carrot, kale, and cucumber pulp. The essential idea I had behind this recipe was using up the juicer pulp I had instead of tossing it in the woods.


Directions

Mix dry ingredients.

Preheat oven to 350 degrees.

Beat Eggs, then mix in OO, VE, and honey.
Mix in available juicer pulps, then nuts if desired.

Pour in a medium (roughly, 10" x 4" x 4") loaf pan and bake for 1 hour to 1 hour 20 minutes.

Enjoy! :)

Serving Size: makes 10 hearty slices

Number of Servings: 10

Recipe submitted by SparkPeople user YOGIBUDDHATAO.