Toddler (and Mom) Approved Zucchini Bread
This Zucchini Bread is made with whole wheat flour, agave nectar, applesauce, olive oil, a good amount of zucchini, and warm spices. It is a delicious bread that is both toddler and mom-approved!
Confession: I have 5 loaves of this Zucchini Bread in my freezer right now.
5 loaves!
Having that many loaves in ones freezer might be on the verge of hoarding, but hoarding healthy and delicious zucchini bread is a problem I can live with!
First of all, the girls LOVE this recipe and will eat it for a quick breakfast on the go, warmed with butter for an easy snack or smeared with cream cheese for a lunchtime meal.
Secondly, anytime I can have a quick meal made with a vegetable, I will take it.
But maybe the most important thing is that this healthy bread pairs perfectly with a warm cup of coffee for a mid-morning treat for me.
3 easy variations to this recipe –
- Double Chocolate Zucchini Bread – following the recipe below, reduce the flour to 1 cup and add in 1/2 cup cocoa powder instead. Then add in 1/2 cup chocolate chips during step 5 when you stir in the zucchini. Adding the walnuts is still an optional. Continue to bake as directed.
- Blueberry Zucchini Bread – following the recipe below, omit the walnuts and instead stir in 1 cup of fresh or frozen (but not thawed) blueberries. Continue to bake as directed.
- Carrot Zucchini Bread – following the recipe below, reduce the zucchini to 3/4 cup and add in 3/4 up of grated carrots. Continue to bake as directed.
COOKING WITH KIDS
You can easily have your kids help you make this zucchini bread.
TODDLERS
- Toddlers can help measure out the ingredients.
- They can help mix everything together.
- Toddlers can help to pour the mixture into the loaf tin.
KIDS
- You can pretty much let older kids make this recipe by themselves.
- They can pick out and measure all of the ingredients.
- They can mix the batter together and pour it into the tin.
Get the recipe: Toddler (and Mom) Approved Zucchini Bread
Ingredients
- 1 1/2 cup white whole wheat flour*
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 eggs
- 1/4 cup applesauce
- 1/4 cup olive oil, butter or coconut oil (melted)
- 1/2 cup agave nectar, maple syrup, honey or sugar
- 2 tsp vanilla extract
- 1 1/2 cups shredded zucchini
- 1/2 cup walnuts finely chopped (optional)
Instructions
- Preheat oven to 350. Grease one loaf pan with butter or oil and then dust with flour.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon.
- In a large bowl, whisk together the eggs, applesauce, olive oil, agave nectar and vanilla extract until well combined and smooth.
- Add the wet ingredients into the dry ingredients and mix until just combined.
- Add in the zucchini and half of the walnuts (if using) and gently fold in.
- Pour the zucchini mix into the loaf pan, spreading out until level. Sprinkle on the remaining walnuts.
- Bake for 45-55 minutes or until a toothpick comes out clean.
- Let cool for at least 10 minutes before slicing and serving.
Notes
Did you make this recipe?
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34 Comments on “Toddler (and Mom) Approved Zucchini Bread”
My family is vegan so I made this with flax egg rather than eggs. I also used the suggested substitution of blueberries. It came out absolutely perfect. It’s so moist and tasty. Thank you for the recipe!
That’s awesome, Pia! Thanks for sharing your success with vegan substitutions! xo, Michele
Hi! I am wondering if I drain the zucchini.
Thank you!
Brittany
If your zucchini is extra moist, definitely strain it a bit to get rid of the extra moisture before adding it to the mix. xo, Michele
Very good recipe! I made it for my 10 month old. I tried to get some of the liquid off of the zucchini using a paper towel and used home made applesauce. And sugar (a little less than the recipe) She’s a big fan!
Should the mix be very thick? I used whole wheat all purpose flour and it seems to be very dense and thick after everything mixed and combined.
The bread batter should be consistent with a muffin batter, thick but still pourable. If it’s too thick, you can try adding in some additional milk to the batter and mix again. Hope that helps.
My son loves this bread!! I have made it with just zuchini, and also half zuchinin and half carrot. The whole family loved it!
So happy to hear your whole family loves this zucchini bread! I love that you do half zucchini and half carrot, such a great way to get a variety of veggies in!
Just what I was looking for, simple ingredients, clean and healthy. I added blueberries and little bit of flax seeds. I sprinkled chocolate chips on half for my 4 year old, and left the other side plain ( less messy) for my 1 year old. Both loved it and ate it up for breakfast for a few mornings.
So glad you enjoyed this recipe and made it work for the entire family!
I’ve made this twice – I LOVE the partial cocoa powder substitution, and so do my kids. 2 questions:
1) Mine has turned out a little dry – any ideas for getting it more moist?
2) Do you have a banana bread recipe?
Made this twice now – my 16 month old and I love them for our afternoon snack! The recipe perfectly made 12 muffins. I baked for 16-18 mins. Added mini chocolate chips instead of walnuts – yum! I also did half maple syrup and half honey since I didn’t have agave nectar.
So glad to hear your little one loved these! Also – love your additions and substitutions!
Love your recipes and website! Thanks for sharing all the recipes. I was wondering if I can make this bread with no sugar for my 10mo baby (can I sub with mashed banana or more apple sauce)? I don’t have whole wheat flour on hand, but could I replace with oat flour?
I haven’t tried using a banana or applesauce in this recipe, but I think either would work if you aren’t looking for sweet bread. You could replace the whole wheat flour with all-purpose or white whole wheat.
Made this as written with maple syrup. Delicious treat for baby and mom. Would make this again. 5 stars
Hi,
What about using almond flour? I just love all the protein you get from it. But I also know it can make recipes much mushier.
Also, what about cook times for muffins?
Thank you for all of your wonderful recipes.
I haven’t tried this recipe with almond flour and it would probably need different quantities in it than regular flour.
Muffins – 20 minutes or until golden.
Not sure if I’m missing something but the recipe calls for vanilla but vanilla is not included in the directions. I assume the vanilla is to be added with the wet ingredients? Please clarify!
Sorry for the confusion. I just updated the recipe.
Made this for my husband one night and needless to say it’s on the menu again this week. Thank you, it was very easy and most of all delicious!!
Could you replace the egg with more applesauce or flaxseed/chia egg replacer?
Looking forward to trying this, thanks!
I usually find that the flax seed/chia seed egg replacer works in all baked recipes, but I haven’t tried it on this one. If you do, let me know how it turns out.
Hi Michele,
What size loaf pan did you use for this recipe?
Thanks!
I used a standard loaf pan of 8 1/2" x 4 1/2" for these pictures but you can use any pan you have handy. I sometimes use a 8×8 if I want a more cake-like bread, just watch the cooking time.
xo, Michele
Hi Michele,
What size loaf pan did you use for this recipe?
Thanks!
I used a standard loaf pan of 8 1/2" x 4 1/2" for these pictures but you can use any pan you have handy. I sometimes use a 8×8 if I want a more cake-like bread, just watch the cooking time.
xo, Michele
If I want to make muffins, what cooking time do you recommend for both standard size tins and mini muffins?
If I want to make muffins, what cooking time do you recommend for both standard size tins and mini muffins?
I’ve made this two times successfully and the last three times it doesn’t seem to cook through, the bottom seems mushy/ under cooked. And I follow it step-by-step. What am I doing wrong?
Hmm.. I’m not sure. Its weird it did work for you twice and now it’s not. Maybe you need to press out some of the water in the zucchini? Are you using a different pan? Different applesauce? Since I’m not in the kitchen with you, I’m just thinking out loud.
xo, Michele
I’ve made this two times successfully and the last three times it doesn’t seem to cook through, the bottom seems mushy/ under cooked. And I follow it step-by-step. What am I doing wrong?
Hmm.. I’m not sure. Its weird it did work for you twice and now it’s not. Maybe you need to press out some of the water in the zucchini? Are you using a different pan? Different applesauce? Since I’m not in the kitchen with you, I’m just thinking out loud.
xo, Michele