When it comes to baking, vegetables can add flavor, texture, color, and nutrients to baked goods. Choosing the right vegetables is key for getting the best results. Here are some of the top vegetables to use in your baking recipes.
Zucchini
Zucchini is one of the most popular and versatile vegetables to use in baking. It has a mild flavor that works well in a variety of baked goods:
- Quick breads – Grate zucchini and add it to muffins, loaves, and banana breads for moisture and texture.
- Cakes – Add shredded zucchini to cake batters like carrot cake or chocolate zucchini cake.
- Cookies – Grate zucchini and add to cookie doughs for chewy, soft cookies.
- Muffins – Fold grated zucchini into muffin batters for veggie-packed muffins.
Carrots
Carrots are another excellent choice for baking. They add color, natural sweetness, and nutrients:
- Cakes – Grated or shredded carrots help keep cakes moist and add fiber.
- Cookies – Add shredded carrots to cookie doughs for chewy texture.
- Bread – Use grated carrots in banana bread, pumpkin bread, or carrot cake bread.
- Muffins – Fold shredded carrots into muffin batters for veggie-filled muffins.
Pumpkin
Pumpkin is ideal for baking because it has a smooth, creamy texture that adds moisture to baked goods. It’s delicious in:
- Bread – Add canned pumpkin to quick breads, muffins, and loaf cakes.
- Cookies – Use pumpkin puree in cookie recipes for softness and flavor.
- Pies – Pumpkin pie filling is a classic use of pumpkin that’s rich and creamy.
- Cakes – Fold pumpkin into cake batters or use as a filling between layers.
Sweet Potato
With its bright color and hints of sweetness, sweet potato adds flair to baked goods like:
- Bread – Mash cooked sweet potatoes into banana bread or pumpkin bread.
- Muffins – Add cooked, mashed sweet potato to muffins for moisture.
- Cookies – Use sweet potato puree in cookie doughs for texture.
- Cakes – Fold mashed sweet potato into cake batters for a denser, moister crumb.
Beets
Vibrant red beets add striking color and earthy flavor to baked goods. They work well in:
- Cakes – Finely grate raw beets into cake batters for color and nutrients.
- Cookies – Puree cooked beets and add to cookie dough for color and flavor.
- Muffins – Add shredded beet to muffin batters for an earthy flavor and pretty specks of color.
- Bread – Try adding a swirl of beet puree to the top of banana bread or other loaves.
Butternut Squash
With its sweet, nutty flavor and smooth texture when cooked, butternut squash makes an excellent addition to:
- Bread – Add roasted butternut squash puree to quick bread batters like banana, zucchini, or pumpkin.
- Muffins – Fold cubes of roasted butternut squash into muffin batters.
- Cakes – Use pureed, cooked butternut squash in place of some of the oil or butter in cake recipes.
- Cookies – Swap in roasted butternut squash puree for some of the butter or oil in cookie dough.
Eggplant
Eggplant can add a meaty texture and mild flavor to baked goods. It works well in:
- Bread – Roast eggplant, scoop out the insides and fold into quick bread doughs.
- Muffins – Dice roasted eggplant and add to savory or sweet muffin batters.
- Cookies – Puree roasted eggplant and use in place of some of the butter or oil in cookie dough.
- Tarts – Layer thinly sliced roasted eggplant in savory tarts.
Spinach and Other Greens
Leafy greens like spinach add nutrients, color, and flavor to baked goods. You can add spinach to:
- Bread – Fold chopped raw or cooked spinach into quick bread batters.
- Muffins – Add a couple handfuls of chopped spinach to muffin batters.
- Cakes – Puree cooked spinach and add to cake batters for color and nutrients.
- Tarts – Layer cooked spinach leaves into savory tarts.
Onions
Onions add a savory flavor to baked goods. They work well in:
- Bread – Caramelize onions and fold into quick bread doughs.
- Quiche – Saute onions and add to egg-based quiche fillings.
- Tarts – Layer caramelized onions into savory tarts.
- Crackers – Fold minced cooked onions into cracker dough.
Garlic
A little bit of garlic can add big flavor to baked goods. Add garlic to:
- Bread – Mince raw garlic and knead into bread doughs.
- Rolls – Add minced roasted garlic to savory roll and breadstick doughs.
- Crackers – Mix minced roasted garlic into cracker dough.
- Pizza – Rub raw garlic minced with oil over pizza crusts before baking.
Mushrooms
Meaty, savory mushrooms are excellent for making vegetarian and vegan baked goods. Use mushrooms in:
- Tarts – Saute mushrooms and use as a savory tart filling.
- Quiche – Add sauteed mushrooms to egg-based quiche recipes.
- Hand Pies – Fill hand pies or empanadas with a mix of cooked mushrooms, onions, and seasonings.
- Pizza – Layer slices of sauteed mushrooms over pizza before baking.
Conclusion
When baking, don’t be afraid to experiment with adding different vegetables into recipes. Zucchini, carrots, pumpkin, and sweet potatoes are excellent choices for quick breads, muffins, cakes and cookies. Try spinach, onions, garlic, mushrooms and more for savory baked goods like tarts, quiches, and pizza. The possibilities are endless for combining vegetables and baked goods!