Zucchini Carrot – heart healthy quick bread without yeast
This savory zucchini and carrot herb quick bread is soft, low in added salt, and made without yeast. It bakes in one small pan and gives 1 to 2 servings of a gentle texture loaf you can enjoy warm or sliced thin.
Cooking for one or two does not need long recipes or large pans. This small-batch quick bread comes together in one bowl. You mix grated vegetables into a simple batter, spoon it into a mini loaf pan or a few muffin cups, and bake.
The texture stays soft so you can slice thin or warm gently to make it easier to chew. The ingredients are common at most supermarkets and you can adjust herbs and salt to suit your taste and any dietary guidance you follow.
Ingredients You’ll Need
- 1 small zucchini, about 6 ounces, grated and squeezed lightly
- 1 small carrot, about 2 ounces, grated finely
- 1 large egg
- 3 tablespoons plain low-fat yogurt
- 1 tablespoon extra virgin olive oil
- 1/2 cup whole wheat pastry flour or all-purpose flour, lightly packed
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon fine salt, or less if your doctor advised you to limit sodium
- 1/4 teaspoon dried thyme or oregano, or 1 teaspoon fresh chopped herbs
- Freshly ground black pepper, a light pinch
- Optional: 1 tablespoon grated Parmesan or 2 tablespoons low-sodium cottage cheese
You can serve this quick bread with a small bowl of soft soup, a gentle salad, or a spread of low-sodium ricotta or cottage cheese if you like.
Step-by-Step Recipe
- Preheat the oven to 350 F. Lightly oil a 5 by 3 inch mini loaf pan or line two large muffin cups for an even smaller portion.
- Grate the zucchini and carrot. Press the zucchini between paper towels or a clean kitchen towel to remove excess moisture. Finely grate the carrot so it blends easily into the batter.
- In a medium bowl, beat the egg with the yogurt and olive oil until smooth.
- Add the grated vegetables and optional cheese, then stir to combine.
- In a separate small bowl, whisk the flour, baking powder, baking soda, salt, dried herbs, and pepper.
- Fold the dry mix into the wet mix just until combined. Do not overmix. Batter should be thick but spoonable.
- Transfer batter to the prepared pan or muffin cups, smoothing the top. Sprinkle a little extra herb or a pinch of cheese on top if you like.
- Bake 28 to 35 minutes for a mini loaf, or 18 to 22 minutes for muffins, until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking so the bread stays soft.
- Let cool in the pan 10 minutes, then transfer to a rack. For easier chewing, warm gently before serving or slice thin while still slightly warm.
Tips and Easy Variations
Softness and chewing
- Grate vegetables finely so they blend into a tender crumb
- Slice the finished loaf thin and warm briefly to soften the crumb
- If needed, steam grated zucchini for 1 minute, cool, then use to reduce moisture
Digestion and low sodium
- Use low-fat yogurt and skip optional cheese for a lighter loaf
- Reduce or omit added salt if your doctor advised limiting sodium
- Keep herbs and lemon zest for bright flavor without more salt
Flavor swaps
- Swap thyme for basil or dill for a different herb profile
- Add 1 tablespoon chopped sun-dried tomato for a savory note
- Fold in 1/4 cup cooked and drained spinach for extra greens
Gentle baking notes
- Yogurt and olive oil keep the crumb tender and easier to chew
- Pressing excess water from zucchini prevents a gummy center
- Avoid overmixing and overbaking to maintain a soft texture
Storage and Leftovers
Fridge
Cool completely, then wrap tightly and refrigerate in an airtight container for up to 3 days.
Freezer
Slice and place wax or parchment between slices and freeze in a sealed bag for up to 1 month.
Reheating
Thaw overnight in the fridge or warm gently in a microwave for 10 to 20 seconds until soft.
Conclusion
Give this savory zucchini and carrot quick bread a try for a small, gentle, and satisfying bake. It is a heart healthy quick bread without yeast that keeps steps simple, textures soft, and portions small so you can enjoy fresh bread without extra fuss.
This small-batch loaf is easy to adapt for dietary needs and makes a comforting snack or light accompaniment to soup or salad.
FAQ
Can I make this dairy free?▶
Yes. Swap the yogurt for a plain soy or coconut yogurt and skip the optional cheese to keep the recipe dairy free.
How do I tell when the loaf is done?▶
A toothpick inserted in the center should come out with a few moist crumbs. Avoid a completely dry toothpick so the loaf stays soft and tender.
