Veggie Parmesan Bread Recipe

Veggie-packed bread sliced

Veggie Parmesan Bread Recipe

Zucchini bread is one of those iconic summer foods for me. My mom made it when I was little, and I’ve tinkered with her recipe so.many.times over the years, including this Zucchini-Banana Bread recipe with a no-sugar option. But, I also love a savory zucchini bread, and this Veggie Parmesan Bread is exactly that. You’ve got so much good stuff in there: zucchini, carrots, and spinach, plus Parm, of course, one more egg than you might expect, olive oil, cornmeal, and flour. It’s perfect for breakfast, with lunch, or as a snack for home or daycare.

It’s hard to measure these things, but based on what I hear on my Instagram page, I think this is one of the most popular recipes in Baby-Led Feeding. It’s perfect for babies because it’s soft, there’s no sugar added, and you can skip the salt if you prefer. But, if you are cooking for toddlers, kids, or adults, use the salt. It makes the bread sooo delicious.

Since this Veggie Parmesan Bread is a little eggier than most breads, store it in the fridge. It will keep well for up to 3 days. And a couple of ingredient notes: I like buttermilk here, but whole milk will work well too. For the spinach, I start with frozen, defrost, and then drain it well. If there’s an egg allergy in your family, try JUST Egg or another egg replacer; I don’t think a flax or chia egg would be quite right here.

Veggie Parmesan Bread


Nonstick cooking spray

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup grated Parmesan cheese

1 tsp. kosher salt (optional)

1 tsp. baking powder

1/2 tsp. baking soda

3 eggs

1 cup buttermilk (or whole milk)

1/3 cup olive oil (or a neutral oil like vegetable)

1 cup grated zucchini

1 cup chopped cooked spinach

1/2 cup grated carrots

  1. Preheat the oven to 350F. Spray a 9 x 5-inch loaf pan with cooking spray.
  2. In a large bowl, whisk together the flour, cornmeal, Parmesan, salt (if using), baking powder, and baking soda.
  3. In a small bowl, whisk together the eggs, buttermilk, and oil. Add to the dry ingredients and stir to combine. Stir in the zucchini, spinach, and carrots.
  4. Transfer to the prepared loaf pan, and bake for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool on a wire rack for 15 minutes. Remove the bread from the pan, and cool completely on a rack.

Makes 12 servings


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Jenna Helwig