Carrot-Parsnip-Zucchini Bread

After 5 months of feasting on hawker-style Singaporean food from home chefs in the bay area, we are now back in Scottsdale. While I will miss those food a lot, I am glad that ordering these carb-heavy menu items is no longer an option. It’s time to be my own home chef and fix some healthy meals!

There is a True Food Kitchen right across the street. The girls were a big fan of True Food. They always suggested TFK whenever its their turn to pick a restaurant. EK and I were less enthusiastic. Somehow, the food tasted a little ‘flat’ until our recent visit.

After 5 months of tuning into carb-heavy food, my taste buds came alive upon the first bite of True Food when we visited them last week. It felt clean, really clean. Refreshing and wholesome. I didn’t feel bloated nor greasy after the meal. Something is right about the food served here.

I have seen Dr Andrew Weil’s True Food cookbook on display at the restaurant in the past. I ordered it immediately after I came home and decided to start eating clean and healthy.

This is the first recipe I tried. Butter-less Carrot-Parsnip-Zucchini Bread. It’s also the first time I bought parsnip! and I rarely eat zucchini either. Will it taste good? 🤔 Yes. I am sold! I will be trying more recipes from this cookbook to start a healthy eating lifestyle 😊 Good luck to me, and I wish to persevere on this journey.


  • 1 1/2 cups shredded carrot
  • 1 cup shredded parsnip
  • 1 1/2 cup shredded zucchini
  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup evaporated sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 3 large eggs
  • 3/4 cup apple or pumpkin butter
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp vanilla extract
  • 2 Tbsp pumpkin seeds


  1. Preheat oven to 375 degrees F.
  2. Grease two 8 1/2″ loaf pan or equivalent capacity mini loaf pans.
  3. Combine dry ingredients in a large mixing bowl. Set aside.
  4. In a separate bowl, whisk together eggs, apple/pumpkin butter, olive oil, and vanilla until incorporated.
  5. Add wet ingredients to dry ingredients until well combined.
  6. Divide batter between the greased loaf pans. Sprinkle the top with pumpkin seeds.
  7. Bake for 35 mins until a toothpick inserted in the center comes out clean.
  8. Serve warm.
Shred Carrots, Parsnip, and Zucchini
Mix all dry ingredients until the shredded vegetables are evenly coated with the flour and spices
Whisk wet ingredients together until incorporated
Stir wet ingredients into the dry ingredients until well combined
Divide batter into the loaf pans. Sprinkle pumpkin seeds on top
Bake in 375 degrees F for 35 minutes until toothpick inserted in the middle of a loaf comes out clean
Done! Smells great!
Cool  slightly before serving
3 mini loaves left after 2 days out of the oven.

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