How to Color Your Zebra Bread (Without Artificial Dye)

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Tips & Techniques

Saturday we're making zebra bread, and the recipe calls for beetroot to get that pink color. But I know some of you are wondering about alternatives, so let's break down all your options.

First, let me tell you how I handle beetroot, because it's easier than people think.

My Beetroot Method:

I buy fresh beets at the grocery store. Wrap each one in aluminum foil and roast them in the oven at 400°F for about 45 to 60 minutes, depending on size. Let them cool completely. Then I peel them (the skin slides right off when they're roasted), cut them up, and puree them in a Bullet or food processor until smooth.

Here's the move: I put that puree into a ziplock bag and freeze it. Now I've got natural pink color ready to go all year long. When I need it, I thaw a bit and use a teaspoon or less to start. You can always add more. You can't take it out.

The Process on Bake Day:

Mix your whole dough first. Just before you go to your first proof, divide it in half. Shape the white portion on the counter first. Leave the other half in your mixer bowl.

Now add the beetroot to that second half. Start with half a teaspoon. Mix it in using your mixer. Add more until you get the color you want.

Two things to know:

Beetroot adds moisture. Your colored dough will get wetter. Add a tablespoon or two of flour to bring it back to the same consistency as your white dough. Do it a little at a time.
Beetroot stains everything. Handle your white dough first, then your colored dough. Don't cross-contaminate. Your hands, your counter, your towels, they will turn pink.

Where to Get Beetroot:

Fresh beets: Any grocery store, produce section
Canned beets: Works in a pinch. Drain well, puree smooth. Less vibrant color than fresh.
Beetroot powder: Amazon, Walmart, Whole Foods, health food stores. Search "organic beet root powder." This is the easiest option if you don't want to roast. Mix 2 to 3 tablespoons with a splash of warm milk to make a paste.

OTHER COLORANTS (Pick Your Color)

Don't want pink? Here are your alternatives. Same technique: add to half your dough, adjust flour if needed.

🤎 Cocoa Powder — Chocolate Brown

Amount: 2 to 3 tablespoons
Where: Your pantry. Any grocery store baking aisle.
Notes: Adds a subtle chocolate flavor, not sweet, just earthy. This is the classic marble bread combination. Doesn't add moisture, so no flour adjustment needed.

🍊 Pumpkin Puree — Orange

Amount: 1/4 cup (reduce your milk by 2 tablespoons in that half)
Where: Canned pumpkin in the baking aisle. Use pure pumpkin, not pie filling.
Notes: Adds a slight sweetness. Great for fall bakes. Adds moisture, so reduce liquid or add flour.

💚 Matcha Powder — Green

Amount: 1 to 2 tablespoons
Where: Grocery store tea section, Whole Foods, Target, Amazon. Culinary grade works fine. Don't waste ceremonial grade on bread.
Notes: Vibrant green. Slight earthy, grassy flavor. No moisture adjustment needed. Great for St. Patrick's Day.

💛 Turmeric — Golden Yellow

Amount: 1 to 2 teaspoons (start small)
Where: Spice aisle, any grocery store.
Notes: Very strong flavor, so use sparingly. A little goes a long way for color. Stains like beetroot. Warm, slightly peppery taste.

🖤 Black Sesame — Gray to Black

Amount: 2 to 3 tablespoons of black sesame paste, or 3 to 4 tablespoons of ground black sesame seeds
Where: Asian grocery stores, Amazon, sometimes Whole Foods. You can also grind whole black sesame seeds yourself.
Notes: Nutty flavor. Dramatic dark color. If using paste, mix with a bit of warm milk first. If grinding seeds, grind fine or you'll have texture.

🍓 Strawberry Powder — Pink (Alternative to Beetroot)

Amount: 2 to 3 tablespoons
Where: Amazon, health food stores, some grocery stores in the baking or supplements section. Search "freeze-dried strawberry powder."
Notes: Lighter pink than beetroot. Subtle strawberry flavor. No moisture adjustment needed.

THE RULE FOR ALL OF THEM:

Easier to add than to take out. Start with less, mix it in, see where you're at. You can always add more.

Match the consistency of both doughs before you move on. If your colored dough is wetter, add flour a tablespoon at a time until it feels the same as your white dough. This matters for clean swirls.

Handle your white dough first. Always.

Questions?

Drop them below. And tell me: which color are you going with on Saturday?

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