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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Breakfast » Savory Beet Zucchini Bread

    Savory Beet Zucchini Bread

    By Min On January 18, 2018, Updated February 11, 2022

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    beet zucchini bread - mjandhungryman.com

    Earthy with a subtle sweet flavor, this unique savory beet zucchini bread is loaded with nothing but healthy, wholesome ingredients, like oats, spelt flour, walnuts, coconut, and flaxseeds. It doesn’t contain any sugar or vegetable oils. Moist and chewy, this hearty bread makes for a delicious and healthy snack, breakfast, and will fit perfectly in your child’s lunch box. It’s wonderful for baby led weaning as my 11 month baby devours them in minutes!

    Savory Beet Zucchini Bread-baby led weaning

    Studies show that babies are born with innate preferences for sweets so I’m trying to come up with more savory concoctions when it comes to baking that are loaded with vegetables, like this broccoli pizza muffins, pumpkin oat bread, zucchini and kale muffins. If you’re looking for a sweet bread, check out this banana date bread.

    Savory Beet Zucchini Bread-baby led weaning

    I like to simply roast and offer beets to the baby, but if you have any experience with baby led weaning, you know that having red juice everywhere (literally) is zero fun. So on days when I want to keep things tame, I will add them to hummus, pancakes, and now this bread!

    Savory Beet Zucchini Bread-baby led weaning

     

    Savory Beet Zucchini Bread

    Easy and healthy beet zucchini bread with no added sugar. Perfect for babies and toddlers!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 1 hour
    beet cooking time: 1 hour
    Total Time: 2 hours 5 minutes
    Servings: 1 loaf
    Author: Min | MJ and Hungryman

    Ingredients

    Dry

    • 1 cup oat flour
    • ½ cup spelt flour or any other flour of choice
    • 2 teaspoon baking powder
    • ½ teaspoon ground ginger
    • 1 teaspoon cinnamon

    Wet

    • 2 eggs
    • 1 medium zucchini chopped
    • 1 cup roasted beet puree
    • ⅔ cup milk of choice I used unsweetened almond milk

    Mix-ins

    • ½ cup unsweetened coconut flakes
    • ¼ cup walnuts finely chopped
    • 1 tbs ground flaxseeds

    Instructions

    • Cook the beets (recommend doing this in advance): Preheat oven to 400F. Wrap beets loosely in aluminum foil and roast for about an hour, or until can be pierced easily with a knife. Cool, peel, and puree in a blender until smooth
    • Preheat oven to 350F. Prepare 9x5 loaf pan.
    • Whisk together dry ingredients.
    • In a bowl, whisk together the beet puree with zucchini, eggs, milk. Stir in dry mixture.
    • Fold in chopped walnuts.
    • Bake for an hour, or until inserted toothpick comes out clean.
    • It’s super important that you remove the bread from pan as soon as you take it out from the oven. Otherwise it will become very moist and soggy. Cool on a wire rack. Wait until it’s completely cool (at least 30 minutes) before slicing.

    Notes

    If it still looks wet, don’t worry! Everything is cooked through. You just need to give it some time and it will firm up.

    Nutrition

    Calories: 66kcal | Protein: 2g | Cholesterol: 14mg | Sodium: 15mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
    Course Dessert, Snack
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
    savory beet zucchini bread-baby led weaning
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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Sheri says

      November 30, 2021 at 10:45 pm

      Hi Min, I'm about to pop this one in the oven! My main question is: can this be frozen? I assume so, but just checking.

      Some other questions in case you decide to update the recipe: how much zucchini, in cups, should this equal to, and what size pieces? I'm not much of a baker myself, but I find with your descriptive instructions, I'm able to succeed at baking things that my family enjoys!

      Thanks, as always, for your help through this BLW journey!

      Reply
      • Min says

        December 01, 2021 at 3:28 pm

        HI! yes you sure can. I will definitely need to update this recipe at some point but you don't really have to be super exact with the measurement for zucchini. Finely chop!

        Reply
    2. Sylvia Lawrance says

      September 29, 2021 at 10:40 pm

      Hi! Is there any other substitution for oat flour? My baby is allergic to oat. Thanks

      Reply
      • Min says

        October 02, 2021 at 10:03 pm

        Try all purpose, white whole wheat, or spelt flour

        Reply
    3. Patty says

      January 18, 2018 at 12:24 pm

      Have you tried cooking beets in an Instant Pot instead of roasting? I assume roasting makes them tad sweeter but IP is faster. Wondering if it changes consistency or taste too much to use in the recipe. Love your recipes. Wish I had more time to make them all!

      Reply
      • Min says

        January 18, 2018 at 3:09 pm

        NO I haven't! I actually don't own a IP. I seriously need to get one, don't I? Thank you so much for the love!!

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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