Garden Patch Quick Bread Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
This delightful Garden Patch Quick Bread is an easy-to-make, veggie-packed loaf that’s perfect for breakfast, brunch, or as a side to any meal. With the addition of colorful vegetables like zucchini, tomatoes, carrots, and broccoli, this quick bread is not only tasty but also a great way to sneak in some nutrients. A touch of rosemary and dill, combined with sunflower seeds on top, adds an extra layer of flavor and texture. It’s a kid-friendly and toddler-friendly recipe, and you can even enjoy it with a cup of tea or coffee.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Self-rising flour | 1 1/2 cups |
| Cornmeal | 1/2 cup |
| Dill | 2 teaspoons |
| Rosemary | 1 teaspoon |
| Buttermilk | 1 1/4 cups |
| Egg | 1 |
| Olive oil | 2 tablespoons |
| Applesauce | 1/2 cup |
| Garlic | 1 clove, minced |
| Zucchini | 1 small, grated |
| Tomatoes | 1 medium, chopped |
| Carrot | 1 medium, grated |
| Broccoli florets | 1/4 cup, chopped |
| Corn | 1/4 cup, frozen or fresh |
| Onion | 1/4 small, finely chopped |
| Sunflower seeds | 1/4 cup |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 144.4 kcal |
| Fat | 4.8 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 18.6 mg |
| Sodium | 240.2 mg |
| Carbohydrates | 21.5 g |
| Fiber | 1.7 g |
| Sugars | 2 g |
| Protein | 4.4 g |
Instructions:
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to get it ready for baking.
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Prepare the Loaf Pan: Grease a loaf pan with cooking spray or a bit of olive oil to prevent sticking. Set aside.
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Mix the Dry Ingredients: In a large mixing bowl, combine the self-rising flour, cornmeal, dill, and rosemary. Stir until evenly blended.
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Combine the Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, 1 tablespoon of olive oil, and applesauce. Add the minced garlic and mix again.
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Incorporate the Vegetables: To the wet ingredients, add the grated zucchini, chopped tomatoes, grated carrot, chopped broccoli, corn, and finely chopped onion. Stir everything together, making sure the vegetables are well incorporated.
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Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to over-mix the batter to keep it light and fluffy.
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Prepare for Baking: Pour the batter into the greased loaf pan, spreading it evenly.
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Add the Finishing Touches: Brush the top of the batter with the remaining tablespoon of olive oil. Sprinkle sunflower seeds over the top for a bit of crunch and a pop of flavor.
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Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check the bread for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
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Cool and Serve: Allow the bread to cool for about 10 minutes in the pan before removing it. Slice and enjoy your homemade Garden Patch Quick Bread.
This bread is best served warm, but you can store it in an airtight container for up to 3 days or freeze for later use. It pairs perfectly with butter, jam, or even a dollop of cream cheese.
Enjoy a slice of this vegetable-packed, aromatic quick bread at your next brunch, or as an easy breakfast or snack option for the whole family!
