Carrot & Zucchini Quinoa Bread

A Recipe for Toddlers

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An image of Carrot & Zucchini Quinoa Bread


2 c flour
1 t baking powder
1 t salt
2 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground allspice
1/4 t ground ginger
3 eggs
2 c brown sugar
1 c sugar
1 1/2 t vanilla extract
1 c Greek yogurt
1 c grated zucchini
1 c grated carrots
1 c cooked quinoa
1/2 c raisins


1. Preheat the oven to 375°. Grease & flour an 8″ x 4″ loaf pan and set aside. In a medium bowl combine all the dry ingredients, including the spices, and mix well. Set aside.
2. In a separate, larger bowl, beat together the eggs, sugars and vanilla extract until smooth. Add the yogurt and mix together until fully incorporated. Next, add the grated zucchini & carrots and mix well. Add the flour mixture to the egg mixture about 1/2 cup at a time, folding it in gently until smooth. Lastly, add the cooked quinoa and raisins, mix well.
3. Pour the batter into the prepared loaf pan and bake for about 60 minutes, or until a tester that’s been inserted into the center comes out clean. Allow to cool for about 10 minutes before slicing.

*May be made as muffins and will take less time to bake.

To complete this recipe you will need:

Cutting Board

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