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!
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.
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
Ingredients
Dry
- 1 cup oat flour
- 1/2 cup spelt flour or any other flour of choice
- 2 tsp baking powder
- 1/2 tsp ground ginger
- 1 tsp cinnamon
Wet
- 2 eggs
- 1 medium zucchini chopped
- 1 cup roasted beet puree
- 2/3 cup milk of choice I used unsweetened almond milk
Mix-ins
- 1/2 cup unsweetened coconut flakes
- 1/4 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
Nutrition
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!
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!
Hi! Is there any other substitution for oat flour? My baby is allergic to oat. Thanks
Try all purpose, white whole wheat, or spelt flour
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!
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!!