Moist Zucchini Bread Recipe for Kids’ Snacks and Breakfast

This easy zucchini bread is soft, gently sweet and a great way to add vegetables to breakfast, lunchboxes or snack time. Freshly grated zucchini keeps the loaf moist, while cinnamon and vanilla add a warm, comforting flavour. You will need flour, grated zucchini, brown and white sugar, oil, eggs, vanilla, cinnamon, baking soda, baking powder and salt. Mix the dry ingredients separately, whisk the wet ingredients, then fold in the zucchini. Combine both mixtures gently and bake in a greased 9×5-inch loaf pan at 175°C for 50–55 minutes. For extra fibre, use whole-wheat flour. Applesauce can replace some or all of the oil, while chocolate chips, walnuts or berries can add variety. Store the cooled loaf in an airtight container for up to three days, refrigerate for up to a week, or freeze sliced portions for up to two months.

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