Organic whole grain rye baby chocolate zucchini bread – This no knead chocolate zucchini is a fun way to introduce bread to your precious one and it is so effortless!
This week we have another no knead sourdough recipe for your baby – a simple and healthy whole grain rye chocolate zucchini bread! This recipe requires a sourdough starter. If you do not have one, please check out Part I and Part II of my sourdough starter guide.
The chocolate zucchini bread is a fun way to introduce bread to your little one’s diet. My toddlers are obsessed with this bread. The recipe is for all busy moms and dads out there. All you need to do is make the dough, let it rise and bake it. Isn’t it effortless?
Other than that, this sourdough is so moist and has a soft crust, which is amazing for young children with little teeth to chew on!
Just a little disclaimer, I am not a nutritionist or physician. I am just a simple mum of 2 kids. You know your kids the best. If you think that your baby is ready for solids and has no allergies, you can try this recipe. If you are unsure, please consult your doctor. I personally introduce breads to my children, when they were about 8 to 10 months, even though they were ready for solids at an earlier age. My kids have had no problems, and they love sourdough breads.
Tips on making Whole Grain Rye Baby Chocolate Zucchini Bread
Organic whole grain rye flour: The advantage of using whole grain rye flour is that it does not require much kneading, and it is healthy. If you are interested, please do check out this rye sourdough or this baby coconut bread recipe.
Zucchini: A great way to get rid of zucchinis is baking bread out of it. Zucchini is also the main reason why this bread is so moist and soft. This is perfect for a baby with little or no teeth.
Lemon juice: The first time I baked the chocolate zucchini bread, the bread tasted slightly bitter. My children did not realise the bitterness, though, they were obsessed with this bread. In order to remove this bitterness, I poured a teaspoon of lemon juice over the grated zucchini and allow it to sit for several minutes.
Sugar-free raw cacao powder: Despite contradictory belief, raw cacao powder does have health benefits for babies. However, cacao powder does contain a little caffeine, so I only add a small amount of cacao powder for its colour. My children enjoy their chocolate zucchini bread for breakfast. We never had any problems. Please consult your doctor for any uncertainty and advices.
Salt: A pinch of salt is optional for toddlers, but it is NOT for children under 12 months.
Plastic bag: Covering your baby chocolate zucchini loaf will prevent the bread from drying out. Leave enough space between the dish/tin and the bag. I would not recommend covering your baking dish or loaf tin with a lid, as the dough might stick to the lid while rising.
Small baking dish/ loaf tin: If you have a small loaf tin, by all means use it! I do not have one (and I refuse to purchase one), so I used a small rectangular baking dish for this recipe, and it worked perfectly. However, if you have none of these, simply use a small suitable baking dish. It does not have to be rectangular. It can be round, oval or other shapes.
Cool down: Please allow the bread to cool down completely before trying to remove the parchment paper. If we do not wait, the parchment paper will stick to the bread and it will be difficult to remove.
Sourdough: For this recipe, I will be using rye sourdough starter. Sourdough is a leavening agent in this case, and it takes longer to rise than breads made with yeast or baking powder.
If you are new to sourdough starter, there are several factors affecting the speed of your bread rising:
- Temperature is crucial: The warmer, the better and faster (about 21°C to 23°C) it is for the chocolate zucchini loaf to rise. Depending on the temperature of the environment, it takes about 12 to 24 hours for the bread to rise. Always remember that size comes before time. If it does not rise within a certain amount of time, simply give it a few more hours or change the environment.
- Amount of sourdough: The more sourdough starter you use in your dough, the quicker the bread would rise. However, it also means that the tangy rye sourdough flavour would be stronger in your bread.
- Age of the active sourdough: If you have a young sourdough starter, your baby bread might not rise as much as or as fast as you wish. The sourdough starter will mature with time, and it will be efficient eventually.
How to make Baby Chocolate Zucchini Bread
- Pour 1 teaspoon of lemon juice over the grated zucchini.
- Add in all the ingredients into a mixing bowl and mix the ingredients either using hands or an electric mixer (mix at the lowest level) until a sticky dough is form.
- Cut out a small piece of a parchment paper. Place it into the baking dish or the loaf tin.
- Transfer the whole grain rye chocolate zucchini bread dough evenly into the dish or loaf tin. Smooth out the surface of the sourdough with a moist spoon/ knife.
- Cover the baking dish or tin with a small plastic bag to prevent the bread dough from drying out. The bag should be higher than the dish/tin. This would prevent the dough from sticking to the plastic bag. After which, keep the bowl in a warm place (about 21 °C – 23 °C) for 23 to 24 hours.
- The chocolate zucchini bread dough should double in size. The sourdough should fill the baking dish/ loaf tin. Bake the dough, when it reaches the maximum height.
- Preheat baking oven to 250 °C.
- Reduce the heat to 200 °C. Place an extra baking tray upside down into the highest level of the baking tray and bake the baby chocolate zucchini for 17 minutes. It depends on your baking oven, you might need to adjust the baking time accordingly. Just have fun and try it out.
- Remove the top baking tray (be careful, it is very hot!) and continue to bake the bread for another 8 minutes.
- After baking, place the chocolate zucchini bread on a cooling tray and allow it to cool down completely. Thereafter, remove the parchment paper gently and store it in a cloth bag. Serve this sourdough plain or with some homemade baby fruit jam for breakfast. Finish it within 3-4 days.
How to serve Baby Chocolate Zucchini Bread
This whole grain rye chocolate zucchini sourdough tastes amazing on its own. This soft loaf does not have a crispy and hard crust (unless you bake it without a second baking tray). Instead, its crust is really soft, which is very suitable for babies with very little teeth. My younger son loves it, when it is served with butter, or his favourite healthy homemade fruit jam. You know your child the best, so serve it the way you love to.
How to store Baby Chocolate Zucchini Bread
Keep this chocolate zucchini bread in a cloth bag and in a dry place. Finish this bread within 3 to 4 days. My children finish this within one meal. You can freeze this rye bread for several months.
Have you tried this recipe? I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well. What baby sourdough should I bake next? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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Baby Chocolate Zucchini Bread
Equipment
- 1 small rectangular baking dish/ loaf tin ~12.5 cm x 7.5 cm x 5.5 cm
- 1 extra baking tray
Ingredients you need
- 1 tsp Lemon juice
- 20 g Grated Zucchini
- 110 g Warm Water ~40°C
- 126 g Organic Whole grain rye flour
- 10 g Raw cacao powder sugar-free
- 20 g Organic agave syrup
- 3 g Rye Sourdough Starter active and bubbly
- 1 pinch of salt not for kids under 1 year
Directions
- Pour 1 teaspoon of lemon juice over the grated zucchini.
- Add in all the ingredients into a mixing bowl and mix the ingredients either using hands or an electric mixer (mix at the lowest level) until a sticky dough is form.
- Cut out a small piece of a parchment paper. Place it into the baking dish or the loaf tin.
- Transfer the whole grain rye chocolate zucchini bread dough evenly into the dish or loaf tin. Smooth out the surface of the sourdough with a moist spoon/ knife.
- Cover the baking dish or tin with a small plastic bag to prevent the bread dough from drying out. The bag should be higher than the dish/tin. This would prevent the dough from sticking to the plastic bag. After which, keep the bowl in a warm place (about 21 °C - 23 °C) for 23 to 24 hours.
- The chocolate zucchini bread dough should double in size. The sourdough should fill the baking dish/ loaf tin. Bake the dough, when it reaches the maximum height.
- Preheat baking oven to 250 °C.
- Reduce the heat to 200 °C. Place an extra baking tray upside down into the highest level of the baking tray and bake the baby chocolate zucchini for 17 minutes. It depends on your baking oven, you might need to adjust the baking time accordingly. Just have fun and try it out.
- Remove the top baking tray (be careful, it is very hot!) and continue to bake the bread for another 8 minutes.
- After baking, place the chocolate zucchini bread on a cooling tray and allow it to cool down completely. Thereafter, remove the parchment paper gently and store it in a cloth bag. Serve this sourdough plain or with some homemade baby fruit jam for breakfast. Finish it within 3-4 days.
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