The Best Zucchini Bread

The Best Toddler-Friendly Zucchini Bread – Soft, Moist & Delicious for 12 months & Up

If you have 1 zucchini sitting in your fridge, you have to try this recipe! It comes out so yummy, the whole family will love it and devour it. The zucchini bread taste like a vanilla pound cake, with the extra nutrition from the zucchini and made with clean, healthy, simple ingredients. The best part is how versatile it is, you can enjoy it for a quick breakfast, snack, healthy dessert or lunchbox filler. For older kids you can serve with a little butter on top or chocolate chips, it’s called The Best Zucchini Bread for a reason!

Why You’ll Love The Best Zucchini Bread:

This zucchini bread was designed with toddlers (and parents!) in mind:

• Soft and moist – it comes out perfectly soft, making it easy for toddlers to chew and swallow.

• Nutrient-dense – there is 1 whole zucchini, making it great for picky eaters and a great way to add veggies in your child’s diet.

• Naturally sweetened – sweetened with maple syrup, no need for any refined sugars.

• Quick to make – no need to strain the zucchini in this recipe. Everything goes in one bowl, minimal fuss

• Great for on the go and meal-prep- What I love about this zucchini bread is how convenient it is to have on hand. It’s a great travel snack, lasts good on the counter top for a few days and freezes really well. I slice it up, add to a Ziplock and have it in the freezer for busy mornings or snack time.

Ingredients & Substitutions:

• Zucchini: Packed with fiber, water, and vitamin C, zucchini adds moisture and gentle nutrients—no need to squeeze or strain it! Do not replace the zucchini in this recipe.

• White spelt flour: A lighter, more digestible alternative to regular wheat flour, great for sensitive tummies. You can substitute with all-purpose flour, white whole wheat or gluten-free.

• Egg: Provides protein and structure to help the bread hold together. To substitute egg use a flax egg. 1 tbsp of ground flaxseed with 3 tbsp water and let it sit for 15 minutes.

• Maple syrup: A natural sweetener that adds just the right touch of flavor without overwhelming little taste buds. It can be replaced with honey or date syrup.

• Avocado oil: A healthy fat that contributes to the tender texture and supports brain development. Can be replaced with another neutral oil or coconut oil.

• Almond milk: A dairy-free liquid that keeps the loaf light and moist. This can be swapped for cow milk or another non-dairy milk of choice.

• Vanilla extract: Enhances the flavor and gives this bread that classic baked-good aroma. Don’t skip the vanilla in this recipe!

Optional Add-Ins & Serving Tips:

This best zucchini bread is lovely on its own, but you can easily customize it for extra flavor or a special treat:

• Mini chocolate chips: For older toddlers and adults, fold in mini dark chocolate chips for a sweeter version. Keep in mind chocolate should be introduced in moderation and only after 12 months.

• Cinnamon: Add 1/2 teaspoon of cinnamon (or a pinch of nutmeg) to give the bread a warm, cozy flavor — perfect for autumn mornings or snack time.

• Spread with nut or seed butter: Once cooled, try topping slices with almond butter, sunflower seed butter, or Greek yogurt for added protein.

• Serve with fruit: Pair with sliced strawberries, banana, or apple for a balanced breakfast or snack.

• Make mini muffins: Pour the batter into a mini muffin tin and bake for 15-17 minutes—perfect for lunchboxes or toddler hands!

What You Need:

Mixing bowl

Loaf Pan

If you enjoyed this recipe, here are a few more toddler-friendly recipes you should check out:

Toddler Pancake Muffins

Fluffy Raspberry Banana Muffins

Banana Orange Bread

Healthy Apple Loaf