Project Description

Toddler Zucchini Blueberry Bread – Delicious & Healthy Baby Recipe

Looking for a tasty and healthy snack for your little one? Try this homemade Toddler Zucchini Blueberry Bread recipe, perfect for 12-18 month old babies. Not only is it easy to make, but it’s also freezer-friendly and can be made into muffins.

Ingredients for Toddler Zucchini Blueberry Bread: 12-18 Month Baby Food:

  • 1½ cups whole-wheat flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 egg
  • ¼ cup coconut oil, melted
  • ¼ cup unsweetened applesauce, homemade or store bought
  • ¼ cup plain yogurt
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup zucchini, grated
  • 1 cup blueberries, fresh or frozen


1. Preheat the oven to 325°F, then generously spray an 8-inch loaf pan with cooking spray

2. In a medium bowl, mix together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves

3. In a large bowl, whisk together the egg, coconut oil, applesauce, yogurt, sugar, and vanilla

4. Add the flour mixture to the wet mixture and stir until just combined

5. Fold in the zucchini and the blueberries until just combined

6. Spoon the batter into the loaf pan and bake for 50 to 60 minutes, or until golden brown and a toothpick inserted into the center of the loaf comes out clean

7. Let the loaf cool in the pan for 25 minutes, then remove it from the pan, and let it completely cool on a wire rack

Toddler Zucchini Blueberry Bread – 12-18 Month Baby Food is pure gold among snacks! To make life easier, this recipe can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag. Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.  Above all, this delicious recipe can also be made into muffins!