Add extra veggies to your diet with this home baked Zucchini Bread is my idea of a good advice. I am always trying to find new ways to include veggies in my family’s diet, but this is not always well received by the little ones (or grown-ups!). However, after I started Baby Led Weaning with my children, I got to know a blogger called Kayla from My Lovely Little Lunch Box, which is my inspiration when talking about easy-to-make, children-friendly, home-made cooking.

However, sometimes I don’t have all the ingredients she uses, so I tend modify her delicious recipes into “use whatever you have” ones and this one was a great success. Adults and children are truly fans of this zucchini bread, and it’s perfect to be had at home or to be sent in the lunch box.


2 ½ cups self-raising flour

1 ½ cups grated cheddar cheese

1 cup grated zucchini

1 cup sweet corn kernels

2/3 cup vegetable oil

1 cup of milk

2 eggs

Sea salt and cracked pepper

Side salad and cherry tomatoes, to serve.


Preheat oven to 180°C (350 F).  Place the dry ingredients in a bowl and mix to combine.  Combine the wet ingredients, salt & pepper in a separate bowl and pour them into the dry mix and stir until well combined.  Pour into a loaf tin or Pyrex lined with non-stick baking paper.  Bake for 55-60 minutes or until cooked and golden.  Serve with the salad and cherry tomatoes.

It can be easier than this! You can just even mix everything all together if you don’t have time or if you don’t want to clean extra dishes at the end (that’s my preferred option).

Let me know your thoughts and post your comments after you try it… You won’t regret this one! Bon Appétit

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