Garden Harvest Vegetable Bread Loaf

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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five slices of vegetable bread topped with yogurt and olives

I have this “thing” (let’s call it that as some people would label it as a problem and others as a habit) where I insist 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 exclaim that 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 recipe next time and give him the small victory of picking the Netflix show we watch while we eat.

vegetable bread dough in bowl topped with tea towel

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 kneading intimidate 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!

loaf of vegetable bread wrapped in a gray towel next to flowers

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
three slices of veggie bread on dark surface

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.
three slices of vegetable bread topped with yogurt and paprika

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.

five slices of vegetable bread topped with yogurt and olives on dark background

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?

5 from 6 votes
Garden Harvest Vegetable Bread Loaf
Prep Time
20 mins
Cook Time
30 mins
Rise Time
1 hr 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
  • 3 cups grated zucchini (about 2 medium zucchini)
  • 1 1/2 Tbsp salt , divided
  • 2 1/2 tsps active dry yeast
  • 1 Tbsp granulated sugar
  • 1 cup warm water (110 degrees F)
  • 2 Tbsp melted butter
  • 2 cups grated carrot (about 3 large carrots)
  • 1/4 cup chopped olives (plus more for serving, if you'd like)
  • 3 1/2 - 4 1/2 cups bread flour *
  • 1 Tbsp dried oregano
  • 1 tsp smoked paprika
  • Olive oil , for greasing the bowl
  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.
slices of vegetable bread topped with yogurt next to flowers


  • sweetkabocha
    June 3, 2016

    I work in the same way when I cook. Pasta? 1 cup fusilli, 5 cups veggies. Rice? 1 cup + 1 giant bowl of salad 😛

    • Shellywest
      June 3, 2016

      Haha yes! Exactly!

  • Polly
    June 3, 2016

    Oh man, this looks great – love me some veggie bread!

  • ecaroline23
    June 4, 2016

    LOVE LOVE LOVE THIS IDEA. I need to try this.

  • Alissa
    June 6, 2016

    Ha! Glad to hear I’m not the only one putting healthy dinners on the table to a somewhat disappointed partner!

    • Shellywest
      June 7, 2016

      Ugh – right? It’s so disappointing >.<

  • Considering The Radish
    June 7, 2016

    I love making bread and eating vegetables but have not combined the two yet. This loaf is so pretty- that color! I can’t wait to try this. Yum.

    • Shellywest
      Considering The Radish
      June 7, 2016

      Yessss – best of both worlds!

    • Kristine
      Considering The Radish
      March 14, 2021

      I did not expect this bread to be so tasty. I thought that this was great way to add some veggies into my toddlers’ diet but I guess now they will have to share it with me.

  • Sonya
    July 2, 2016

    As soon as I spotted this on Pinterest I knew I had to bake it up this weekend! I am an avid bread baker and I am always looking for new recipes that include veggies..I love,love,love this recipe! I changed only two things..added in half Spelt and included a mixture of sunflower and poppy seeds..oh and sadly had to leave the olives out due to one olive hating husband and youngest son.

    Seriously a fantastic recipe that produces two beautiful round loaves that are super flavorful and moist. I will be baking this often..maybe closer to fall with a side of soup!

    Thank you so much for such a fantastic whole family loves it!! 🙂

    • Shellywest
      July 2, 2016

      Yay – thank you so much for trying this recipe and the wonderful feedback, Sonya! I LOVE both your changes and will have to try them next time – I have some spelt flour in the cabinet that needs some love. So happy your whole family enjoyed it! <3

  • Garden Harvest Vegetable Bread Loaf – Gym Breathe
    August 6, 2016

    […] This article first appeared here […]

  • Jackie
    October 17, 2016

    Can’t eat flour or bread flour! Bummer for me it looks so yum!

  • Creamy Vegetarian White Chili
    January 4, 2017

    […] Love the sound of this but want to make it vegan? Swap in your favorite non-flavored dairy-free milk for the whole milk in the recipe. Also, feel free to add as many or as little toppings as you’d like. I personally prefer lots of texture and variety in my bowl but it would also be delicious if you wanted to keep it simple with just a little cilantro and pepper. Lastly, if you have the time, don’t forget to make it with a side of cornbread or a veggie bread loaf! […]

  • sassygirl
    March 31, 2017

    i’m going to try this with TJ’a gluten free flour.

    • Shellywest
      April 3, 2017

      Let me know how it turns out!

  • Sarah Drain
    July 12, 2017

    Hahaha my husband is the exact opposite! I make this gorgeous lentil soup with one measly tablespoon of bacon fat, and he keeps asking me what I’m adding that isn’t healthy ? I’ll never confess- the bacon fat is the only way I get my toddler to eat it!! This bread looks awesome, can’t wait to make it tonight.

    • Sarah Drain
      Sarah Drain
      July 12, 2017

      Also how much kale or spinach could I put into this do you think?

  • Ilija Lukic
    September 1, 2017

    We will make this bread our weekend treat…can’t wait to taste it fresh out of the oven. Love your writing style.

  • Barb
    September 10, 2017

    I have been looking for recipes using carrots and zucchini, since I have an over abundance of both. I came across this recipe which was right up my alley, since I make all of our bread. I made it last night for a dinner party and it was a huge hit. I too used white, brown, and spelt flour and made 3 loaves instead of 2. They fit perfectly in a 9″ cake pan. Thanks

  • 41 Tips On How To Get Toddlers To Eat Vegetables! - MomLifeHappyLife
    March 27, 2019

    […] Zucchini bread is a great way to get a serving of veggies into your carb loving kiddo. You can also try this garden harvest bread. […]

  • Sara Jeyes
    May 10, 2019

    Has anyone thrown this into a bread machine yet?

  • David Moore
    October 12, 2019

    I changed the recipe a little bit I cut the carrots in half and added mushrooms chopped up finely about a half a cup it really was delicious

  • Clara
    May 20, 2020

    Can’t wait to try this one. Is a combo of all purpose and whole wheat flour an acceptable substitution for the bread flour here?

  • Evelyn
    February 18, 2021

    This turned out awesome! My toddler is obsessed with bread so I was looking for a way to make the bread healthier. I used mostly bread flour, with about a cup of whole wheat (red fife). Also added some chopped green onion. So happy I found this recipe! I just wish there had been a picture of how the dough should like before resting – it was quite wet, but I wasn’t sure if it should’ve been drier. In any case, it worked out. Thank you!

  • Abigail @OhMyVegan
    March 18, 2021

    This is such a great recipe! Very unique and filling.
    I love to toast this and eat alongside soup.

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