If your kid loves eating bread and you are not comfortable serving him the normal store-bought bread that is made of maida, we have an alternative healthy suggestion. A great way to make bread healthier and nutrient-dense is by adding veggies while baking them. So here are some easy vegetable bread recipes you can try at home to give your child wholesome nutrition.

Cheesy zucchini bread


  • Garlic: 5 cloves
  • Oil: ½ tsp
  • Zucchini (shredded): 1 cup
  • Whole-wheat flour: 250 grams
  • Yellow corn-meal: 120 grams
  • Baking Powder: 1.5 tsp
  • Salt: As per taste
  • Buttermilk: 1 cup
  • Eggs: 2 no.
  • Butter (melted) 90 grams
  • Cheddar cheese: 90 grams
  • Rosemary (freshly chopped): 1 tbsp


  • The oven needs to be preheated to 350 degrees F. Get all your ingredients together now.
  • Roast the garlic.
  • While the garlic is getting roasted, line the baking tray with parchment paper. Place the shredded zucchini on the parchment paper, sprinkle some salt on top, and bake for 30 minutes.
  • In a large bowl, mix flour, corn-meal, baking powder, and salt.
  • Blend buttermilk, eggs, and roasted garlic, using a blender, till smooth.
  • Take the wet ingredients in a big mixing bowl. Then add the dry ingredients and continue mixing till half-mixed. Later, add the butter (melted), cheddar cheese, rosemary, and baked zucchini. For distribution, fold it, but do not over-mix it.
  • Take a loaf pan and apply oil or butter. Add the batter, keep it on a pan sheet, and let it bake for around 45 minutes or till a toothpick comes out clean after inserting it into the centre.
  • Keep the loaf aside for 10 minutes after removing from the oven. Take it out from the pan, and before slicing, let it cool.

Tomato and pumpkin seed bread

This is one of the straightforward homemade vegetable bread recipes that involves the use of a mix of vegetables, making it unique and tasty.


  • Fresh yeast: 30 grams or dried yeast: 3.5 tsp
  • Water: 150 ml
  • Bread flour: 450 grams
  • Salt: 2 tsp
  • Black pepper: 0.5 tsp
  • Olive oil: 1 tbsp
  • Pumpkin seeds: 1 handful (green and shelled)
  • Tomatoes

Options for tomatoes are:

Roasted tomatoes that are finely chopped


Fresh tomatoes that are peeled, deseeded, chopped, and sautéed in a little olive oil


Sun-dried tomatoes that are kept in warm water for 1 hour for rehydration and finely chopped


  • Take a big bowl and add yeast in water for rehydration. Mix olive oil, salt, and pepper. To make a hard batter, slowly add the bread flour (approximately 2 cups) and mix properly. In the bowl, if required, knead the dough for some time. Cover the dough and keep it aside for 1 hour for rising.
  • After an hour, add some flour if required, so that the dough doesn’t stick to the bowl. Then add seeds and tomatoes. If needed, add more flour, so that the dough can be hard but not dry.
  • Keep kneading for the next 10 minutes. Keep the dough in a balled shape in another bowl. Add some olive oil for coating the ball-shaped dough. Again, cover the dough and allow it to rise for another 1 hour.
  • Now shape the dough into a loaf that is flat and rectangular. On a baking tray, place the baking paper, grease the dish with slight oil, and place the dough on it.
  • Again, cover the dough, and for the third time, let it rise for another 35-45 minutes. The dough takes less time to rise if the kitchen is warm.
  • When 20 minutes are left for the last rising, preheat the oven to 400 degrees F (200 degrees Celsius). Bake the loaf of bread for 45 minutes once the dough has risen.
  • Once done, take out the bread from the oven and let it cool down.
  • Slice it and serve with butter.

Three-coloured vegetable bread recipe

This is one of those vegetable flour bread recipes that mimic a rainbow and look attractive.


  • 200 grams of spinach
  • 960 grams of wheat flour
  • 15 grams active dry yeast
  • 1.5 tsp salt
  • 60 ml of vegetable oil
  • ½ piece red pepper
  • 350 grams butternut squash
  • 5 grams poppy seeds
  • 5 grams sesame seeds
  • 0.5 tsp cumin


  • Divide the flour into three equal parts.
  • Green bread: Take the spinach and mix it in a blender with approximately 100 ml of water. Add this puree to the first part of flour, along with yeast and salt. Knead the dough and keep it covered in a warm place for rising for 1 hour.
  • Red bread: In a blender, blend the red pepper with approximately 120 ml of warm water, and add to the second part of flour, along with yeast and salt. Knead the dough and keep it aside for around 1 hour.
  • Yellow bread: Blend pumpkin (baked) with approximately 50-70 ml of water. Mix it with the third part of flour, along with salt and yeast. Knead the dough and keep it aside for an hour and allow it to rise.
  • Take different pieces of the dough, and on a floured surface, roll them.
  • The upper ends of the pieces need to be connected and shaped into a braid for securing the ends.
  • Cover the bread with a towel or cloth for 20-30 minutes. Then, wet the bread on top, and sprinkle some seeds on every colour of the bread.
  • Preheat the oven to 220 degrees F and bake the loaf of bread. Once done, remove it from the oven and let it cool down.

Pumpkin bread with coconut oil

This is a sweet and spicy recipe that can be immensely filling too.

  • Granulated sugar: 1 cup
  • Brown sugar: 0.5 cup
  • Wheat flour: 1 cup
  • Whole-wheat flour: 3/4th cup
  • Baking soda: 1 tsp
  • Salt: As per taste
  • Pumpkin pie spice: 3 tsp (This is a mix of grounded cinnamon, grounded ginger, grounded nutmeg, grounded allspice, and grounded cloves)
  • Pumpkin puree: 3/4th cup
  • Eggs: 2
  • Melted coconut oil: ½ cup
  • Water: 1/3rd cup
  • Vanilla extract: 1 tsp


  • Preheat the oven to 350 degrees F. Take a 9 by 9 loaf pan and grease it or add a parchment paper.
  • In a big bowl, take sugar, flour, spices, baking soda, and salt, and whisk together. In the centre, create a hole, and add pumpkin, eggs, oil, water, and vanilla. All the wet ingredients are to be mixed till a smooth batter is formed without any lumps.
  • In a loaf pan, pour the smooth batter, and make the upper portion even with a spoon. Bake it for 55-65 minutes and check if it’s done by inserting a toothpick in the centre (it should come out clean). Remove it from the oven once done and let it cool down.

Cheese vegetable scones

  • Plain flour: 450 grams
  • Unsalted butter: 60 grams
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Soda: 1 tsp
  • Cream of tartar: 2tsp
  • Mustard powder: 1 tsp
  • Egg: 1 large
  • Cheese: 150-200 grams (1 cm cubes). To the cheese, always add mustard powder. It lends flavour.
  • Plain yoghurt: 150 ml
  • Milk: 150 ml
  • A mix of boiled vegetables (such as cauliflower, mushroom, broccoli, and beetroot). Cauliflower can be roasted, broccoli can be blanched, mushrooms can be poached, and beetroot can be boiled.


  • The oven should be preheated to 220 degrees F.
  • Grease a 12-cup muffin tray.
  • In a big bowl or a food processor, mix the flour, butter, salt, pepper, soda, cream of tartar, mustard,
  • and egg, and blend till the mixture becomes like breadcrumbs.
  • Remove the mixture into another bowl. Mix the cubed cheese. Then add yoghurt and milk and mix well.
  • Slowly add the flour and mixture of eggs with a knife. The dough will be soft and wet, which is fine.
  • In each cup of the muffin tray, add a heaped teaspoon of the dough.
  • Press the vegetables gently into the scone mixture in each cup.
  • Till the vegetable is covered, add more scone mix.
  • The tops need to be smooth so brush it with milk for a coating.
  • Bake the muffins for 15 minutes till they turn golden and rise. For ensuring even baking, turn the baking sheet at 180 degrees after 10 minutes.
  • Once done, remove from the oven and cool it.


All the recipes mentioned above can serve as easy vegetable-stuffed bread recipes for kids. Not only are these interesting and delicious, they also ensure that your kid gets his fill of bread as well as nutrition.