How to Make Dry Vegetables for Baking

Baked goods get moisture from a number of sources. In general, most batters are either water- or milk-based. In addition, moisture can be added through the use of butter, margarine, shortening or various vegetable oils. Extracts, such as vanilla or almond, also add moisture. One area where baked goods should not get added moisture from are ingredients that are added as flavorings, such as vegetables. Common vegetables that are used in baking include carrots (for carrot cake) and zucchini (for zucchini bread). To limit the moisture content being added to vegetable-based baked goods, consider roasting the vegetables beforehand.

Things You'll Need

Vegetable peeler (if necessary)
Grater
Large bowl
Vegetable oil

Baking sheet
Silicone baking mat or parchment paper
Spatula

Instructions

Preheat the oven to 450 degrees Fahrenheit. Wash and completely dry any vegetables you plan to use.
Depending on the vegetable you are using (such as carrots for carrot cake or potatoes for potato bread), use a vegetable peeler to remove any skin.
Use a grater above a large bowl to grate the vegetable you are using for your baking. Grate the vegetable on the largest size possible.
Add one teaspoon of vegetable oil for every cup of grated vegetable you have. Mix the oil and the grated vegetable well.
Line a baking sheet with a silicone baking mat or parchment paper. Pour the vegetable/oil mixture onto the baking sheet and spread evenly.
Place the baking sheet in the oven and roast for fifteen minutes. Remove the sheet from the oven and use a spatula to stir the vegetables. Place the sheet back into the oven and roast for another fifteen minutes.
Remove the baking sheet from the oven and adjust the temperature to what you need for the baked good you are making. Allow the dried vegetables to cool for ten minutes before incorporating into your batter.

Previous:A Substitute for Grated Lemon Peel

Next: How to Cook Mixed Pork Pieces (7 Steps)