Our mini vegetable loaves are your ideal lunch box filler!
Chockfull of carrot, zucchini and corn these mini loaves are only made even more delicious thanks to the beautiful combination of parmesan, mozzarella cheese and fresh herbs!
Not only are these mini vegetable loaves SUPER cute but they offer your little one the perfect chance to get into the kitchen! Measuring the ingredients together is the perfect kitchen task to start with! Then move your attention to grating the carrot and zucchini needed – a perfect job [whilst closely supervised] for your little budding chef. And stirring together the vege, cheese and herb flecked batter may be messy but totally worth the memory!
HOT TIP…these mini vegetable loaves freeze beautifully! Simply wrap individual portions in cling film, pop into a freezer safe container and stash in the deep freeze for up to 3 months! Nestled in your little ones lunch box, they’ll defrost by lunch time and eagerly devoured!
To make your own mini vegetable loaves simply…
Begin by preheating your oven to 180 degrees celsius (350 F). Line a 12 hole muffin tin with papers, OR one (21cm x 11cm x 6cm) loaf pan OR four (15cm x 8cm x 4cm) mini loaf pans with baking paper. Set aside.
Set your little one up at the kitchen bench and guide them through grating the carrot and zucchini. Together carefully chop the herbs. Set aside.
Set your little one up at the kitchen bench in front of a large bowl and together measure milk and olive oil and place into a large bowl.
Ask your little one to tap each egg on the side of the bowl until a large crack appears, then gently open the egg shell ‘like a book’ so the egg falls into the bowl.
Arm your child with a whisk and ask them to whisk until the mixture is combined.
Together measure the flour, baking powder, parmesan and cheddar and add to the bowl. Ask your little one to stir to combine.
Add the carrot, zucchini, corn, mixed herbs and sea salt and pepper and again ask your little one to stir to combine.
Divide the batter between the prepared tins and bake until gorgeously golden and when a skewer inserted removes cleanly.
NOTE: The muffins will take approx. 15 minutes, the standard loaf approx. 45 minutes, the mini loaves approx. 20 minutes.
Allow the loaves to cool for 10 minutes or so before placing on a wire rack to cool completely. Serve alongside a few cherry tomatoes and fresh basil for a lovely little lunch or simple supper. Enjoy X
mini vegetable loaves
- Total Time: 30 mins
Description
FREEZER FRIENDLY
Ingredients
- 1 cup (250 ml) milk
- 1/4 cup (60 ml) olive oil
- 2 eggs
- 2 cups (300 grams) wholemeal (wholewheat) flour
- 2 teaspoons baking powder
- 1/3 cup (50 grams) parmesan, grated
- 1 cup (100 grams) shredded mozzarella cheese
- 1 carrot, grated
- 1 zucchini, grated
- 1 cup corn kernels
- 1/2 cup mixed herbs, chopped (basil, dill, chives are lovely)
- sea salt and pepper
Instructions
- Preheat oven to 180 degrees celsius (350 F). Line a 12 hole muffin tin with papers, OR one (21cm x 11cm x 6cm) loaf pan OR four (15cm x 8cm x 4cm) mini loaf pans with baking paper. Set aside. Place the milk, olive oil and eggs into a large bowl and whisk to combine. Add the flour, baking powder, parmesan, cheddar, carrot, zucchini, corn, mixed herbs and sea salt and pepper and stir to combine. Divide the batter between the prepared tins and bake until gorgeously golden and when a skewer inserted removes cleanly.
- NOTE: The muffins will take approx. 15 minutes, the standard loaf approx. 45 minutes, the mini loaves approx. 20 minutes.
- Prep Time: 15 mins
- Cook Time: 15 mins
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hi – I love your recipes and this website!
when I make this and the muffin recipe, it always seems quite wet so that I have to bake it for ages before it seems done, which often means the outside gets burned.
am I doing something wrong?
thanks
I just made these. I’m in Alberta, Canada and they turned out perfect. I have to squeeze my zucchini with a paper towel to take some of the water content out (it would make my baking so soggy if I don’t). Because of where I live and the altitude I also had to adjust my oven temp.
this looks so delicious. Could sub the wholemeal for spelt flour? 🙂
Yes absolutely can! Happy baking X
I just made these and they did not work. They are very soggy in the middle – likely due to the water content in the vegetables. When I have made similar recipes I have always squeezed out the water from the grated carrot and zucchini. If I try this again I would definitely add that step in. Unfortunately this batch is inedible. I did try to cook for a bit longer to try and dry them out but this didn’t help.
Hi Jules! I am so sorry your batch didn’t work out – I’ve never squeezed out the liquid of the vege and they’ve always baked perfectly. Perhaps our veggies have slightly different water content? May I ask where you live? We’re in Australia. Also, what type of pan did you bake these babies in? Hoping I can help you. Look forward to your reply! Thanks Jules! X
Is it parmesan and mozzarella (ingredients list) or parmesan and cheddar? I see both combinations mentioned. Also can I substitute these for cheddar or cream cheese and cheddar?