Garden Harvest Vegetable Bread Recipe - Vegetarian 'Ventures (2024)

This Garden Harvest Vegetable Bread is the perfect recipe for sandwiches, thick toast, or to eat fresh by the slice while still warm out of the oven. This yeasted bread is packed with carrots, zucchini, olives, smoky paprika, and oregano to create a loaded savory homemade bread.

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Garden Harvest Vegetable Bread Recipe - Vegetarian 'Ventures (1)

I have this “thing” (let’s call it that as some people would label it as a problem and others as a habit) where Iinsist on throwing in twice as many vegetables as a recipe calls for. I’ll ask Wyatt what he wants for dinner or I’ll send him along links to three recipes and tell him to pick one. He’ll excitedly pick the most indulgent option (pizza! pad thai. pizza! buttery pot pies. pizza!) and I’ll dash off to the store to pick up the ingredients.

On the way, without even meaning to, I’ll start brainstorming ways to make the recipe “better” (which, in my head, means brainstorming how I can stuff more vegetables into it) and come home with ingredients that slightly resemble what I was supposed to grab.

An hour later, I’ll serve him what I whipped up and he’ll reluctantly start questioning what is on his plate: “Was there supposed to be zucchini in this?” “I thought there was Alfredo sauce in the recipe…” “Did you mean to only give me vegetables?”. I’ll take a bite and exclaimthat it’s delicious and he’ll mutter “Yeah, but I think the original recipe that had nacho cheese would have been better.” I’ll then promise to follow the recipenext time and give him the small victory of picking the Netflix show we watch while we eat.

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This weekly scene is the exact reason I love this vegetable bread recipe. I stuffed so many vegetables into this bread and it still came out pillowly, moist, and tasting slightly like pizza (I’ll thank the dried oregano for that). The briny olives give the perfect contrast to the savory oregano and smoky paprika.

Homemade bread may be my favorite thing in the whole world to bake; everything about the process, from watching the yeast begin to bubble to smelling the loaves baking in the oven. It’s always a small victory when you slice into it to find the center is cooked all the way through.

If you’ve never made homemade bread before, rest assured that the challenge is always well worth your time. Don’t let yeast or kneadingintimidate you! Sure, the first loaf you ever make is probably not going to be as good as that bakery down the street but try it again and again until that perfect loaf does come out of the oven. The only way you will get to that point is by trying, so what are you waiting for? Let’s get baking!

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What’s Needed for Vegetable Bread?

This veggie bread is packed with vegetables — just the way I like it! Here’s what you’ll need to make your own loaf of vegetable bread:

  • Grated zucchini
  • Salt
  • Active dry yeast
  • Granulated sugar
  • Warm water
  • Melted butter
  • Grated carrots
  • Chopped olives
  • Bread flour
  • Dried oregano
  • Smoked paprika
  • Olive oil
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How to Make Vegetable Bread

I’ve given detailed instructions in the recipe card below on how to make veggie bread. Here are the basics:

  1. In the bowl of a stand mixer fitted with a paddle attachment, add the yeast, sugar, and warm water and let sit for 10 minutes.
  2. Turn the mixer on, then add in the melted butter, zucchini, carrots, olives, bread flour, oregano, salt, and paprika.
  3. Switch to a dough hook attachment and knead for 5 minutes.
  4. Transfer the dough to a greased bowl and let rise until doubled in size.
  5. Divide risen dough into two equal halves, shape into loaves, and place on parchment paper-lined baking tray.
  6. Let dough rise for another 30 minutes.
  7. Bake until done.
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Can I Add Different Veggies to This Bread?

Most likely, but I can’t say for sure what other vegetables will work well in this recipe. Keep in mind that different veggies will contain varying amounts of moisture, which will affect the amount of flour in this recipe, etc.

Do I Have to Use Bread Flour?

You may be able to use all-purpose flour, whole wheat flour, or a mixture of both, but I can’t say for certain as I’ve only made this recipe using bread flour.

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Tips for Making Veggie Bread

Be sure to toss the grated zucchini in some salt and wring it out to remove as much moisture as possible. If you skip this step, your bread dough will be far too wet.

Note that you can absolutely make this vegetable bread loaf without a stand mixer. The mixing and kneading process will just take more time and energy!

I sliced this veggie bread and ate it warm with plain yogurt and more olives, but it would also make delicious sandwiches or the perfect toast for topping with a poached egg and herbed butter.

Want More Bread Recipes?

  • Strawberry Poppyseed Buttermilk Bread
  • Caramelized Cranberry Brie Pull-Apart Bread
  • Muesli Bread

5 from 6 votes

Garden Harvest Vegetable Bread Recipe - Vegetarian 'Ventures (7)

Print

Garden Harvest Vegetable Bread Loaf

Prep Time

20 mins

Cook Time

30 mins

Total Time

2 hrs 20 mins

This Garden Harvest Vegetable Bread is the perfect recipe for sandwiches, thick toast, or to eat fresh by the slice while still warm out of the oven. This yeasted bread is packed with carrots, zucchini, olives, smoky paprika, and oregano to create a loaded savory homemade bread.

Course:Bread

Cuisine:American

Keyword:bread

Servings: 2 loaves

Author: Shelly Westerhausen

Ingredients

  • 3cupsgrated zucchini(about 2 medium zucchini)
  • 1 1/2Tbspsalt, divided
  • 2 1/2tspsactive dry yeast
  • 1Tbspgranulated sugar
  • 1cupwarm water(110 degrees F)
  • 2Tbspmelted butter
  • 2cupsgrated carrot(about 3 large carrots)
  • 1/4cupchopped olives(plus more for serving, if you'd like)
  • 3 1/2 - 4 1/2cupsbread flour*
  • 1Tbspdried oregano
  • 1tspsmoked paprika
  • Olive oil, for greasing the bowl

Instructions

  1. Place the zucchini in a colander and toss with 1 Tbsp of salt. Set aside for 5 to 10 minutes to let the salt draw out the moisture. Once it has sat, squeeze the zucchini to drain out as much excess liquid as possible. Set aside.

  2. In the bowl of a stand mixer fitted with a paddle attachment, add the yeast, sugar, and warm water and let set for 10 minutes or until the yeast foamed up around all of the surface area of the water.

  3. Turn mixer onto medium-low and add in melted butter, zucchini, carrots, olives, bread flour, oregano, 1/2 Tbsp salt, and paprika. If the dough is too sticky to form a ball, add more flour, 1 Tbsp at a time.

  4. Switch to the dough attachment and knead on medium speed for 5 minutes.

  5. Grease a bowl with olive oil and transfer dough to the bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.

  6. Line a large baking sheet with parchment paper. Divide the dough into equal halves and shape two round loaves onto the baking sheet, making sure to leave enough room for the bread to at least double in size (you may have to use two baking sheets depending on the size of your sheets).

  7. Cover with a clean kitchen towel and let rise for another 30 minutes or until doubled again.

  8. Preheat oven to 375 degrees F and bake for 30-35 minutes or until the tops have browned, rotating the baking sheet halfway through.

  9. Transfer to a cooling rack and let cool.

  10. Slice and serve with butter or plain yogurt and olives.

Recipe Notes

  • *Please note that the amount of flour you need will vary greatly because of the moisture in the vegetables. Start with 3 1/2 cups and add more as needed.
  • Recipe adapted from Prepared Pantry Blog.
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Garden Harvest Vegetable Bread Recipe - Vegetarian 'Ventures (2024)

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