This is the kind of loaf you slice into while it’s still a little warm, smear with butter, and wonder why you don’t bake it more often. Baby marrow (also known as zucchini) keeps the bread unbelievably moist without making it heavy. Toasted seeds add crunch and a nutty aroma that fills the kitchen.
The batter comes together quickly, no fancy equipment needed. Whether you’re packing lunches or looking for a wholesome breakfast slice, this bread pulls its weight.
What Makes This Recipe So Good
- Moist but not soggy: Grated baby marrow melts into the batter, giving a tender crumb without extra oil.
- Hearty texture: Sunflower, pumpkin, and sesame seeds add crunch and flavor in every bite.
- Balanced sweetness: Just enough sugar to enhance the natural flavor, so it works for breakfast or a snack.
- Simple method: Two bowls, one loaf pan, and you’re done. No mixers or special steps.
- Flexible ingredients: Works with all-purpose or a blend of whole-wheat flour, and you can swap seeds easily.
Shopping List
- 2 cups (260 g) all-purpose flour, or 1 1/2 cups all-purpose + 1/2 cup whole-wheat
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon (optional but recommended)
- 1/2 teaspoon ground nutmeg or mixed spice (optional)
- 2 large eggs
- 1/2 cup (120 ml) neutral oil (canola, sunflower, or light olive oil)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) light brown sugar or honey
- 1 teaspoon vanilla extract
- 2 cups (about 260 g) grated baby marrow/zucchini, lightly packed
- 1/2 cup (60 g) toasted sunflower seeds
- 1/3 cup (40 g) toasted pumpkin seeds (pepitas)
- 2 tablespoons sesame seeds, plus more for topping
- Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup raisins, zest of 1 lemon
How to Make It
- Prep the pan and oven: Heat the oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment, letting the sides overhang for easy lifting. Lightly oil the exposed surfaces.
- Toast the seeds: In a dry skillet over medium heat, toast sunflower, pumpkin, and sesame seeds for 3–4 minutes until fragrant. Stir often.
Set aside to cool.
- Grate the baby marrow: Use the large holes of a box grater. Lightly squeeze by hand to remove just a little moisture—do not wring it dry. You want some moisture for tenderness.
- Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a separate bowl, whisk eggs, oil, granulated sugar, brown sugar (or honey), and vanilla until smooth.
- Combine wet and dry: Pour the wet into the dry.
Stir with a spatula until the flour is mostly incorporated. It’s okay if a few streaks remain.
- Fold in the good stuff: Add grated baby marrow, toasted seeds, and any optional add-ins. Fold gently until evenly distributed.
Do not overmix.
- Pan and top: Scrape the batter into the prepared pan. Smooth the top and sprinkle with extra sesame seeds for a pretty crust.
- Bake: Bake 50–60 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Cool: Let the loaf cool in the pan for 10 minutes.
Lift out using the parchment and transfer to a rack. Cool at least 45 minutes before slicing to set the crumb.
Keeping It Fresh
Room temperature: Wrap the cooled loaf in parchment and place in an airtight container. It keeps well for 2–3 days, staying moist thanks to the baby marrow.
Refrigerator: For longer storage, refrigerate up to 5 days.
Slice and toast to bring back the fresh-baked texture.
Freezer: Slice the loaf, wrap pieces individually, and freeze for up to 3 months. Reheat from frozen in a toaster or a 300°F (150°C) oven for 10–12 minutes.
Benefits of This Recipe
- More veg, same comfort: Baby marrow adds vitamins and fiber while keeping that classic quick-bread feel.
- Energy-friendly snack: Seeds provide healthy fats and plant protein to keep you fuller longer.
- Great for batch cooking: Freezes well, so you can bake once and enjoy for weeks.
- Flexible for diets: Easy to reduce sugar, swap oils, or use partial whole grains without losing tenderness.
What Not to Do
- Don’t squeeze the marrow bone-dry: Removing too much moisture leads to a dense, crumbly loaf.
- Don’t overmix: Once the flour goes in, mix just until combined. Overmixing creates a tough texture.
- Don’t skip toasting the seeds: Toasting unlocks flavor and makes a big difference in the final taste.
- Don’t slice too soon: Cutting while hot can make the loaf gummy.
Let it set first.
- Don’t guess on doneness: Use a skewer or instant-read thermometer (about 200–205°F/93–96°C in the center).
Variations You Can Try
- Lemon-Blueberry: Add the zest of 1 lemon and fold in 3/4 cup fresh blueberries. Reduce cinnamon to 1/2 teaspoon.
- Cheddar and Herb (savory): Omit sugars and vanilla. Add 1 cup grated sharp cheddar, 2 tablespoons chopped chives or dill, and a pinch of black pepper.
Great with soup.
- Nutty Crunch: Replace half the seeds with chopped walnuts or pecans. Sprinkle turbinado sugar on top for a crackly crust.
- Gluten-Free: Use a 1:1 gluten-free baking blend and add 1 tablespoon ground flaxseed for extra structure.
- Lower Sugar: Cut granulated sugar to 1/3 cup and skip the brown sugar; add 2 tablespoons applesauce for moisture.
FAQ
Do I need to peel the baby marrow?
No. The skin is thin and soft, and it adds color and nutrients.
Just wash well and trim the ends before grating.
Can I use frozen grated zucchini?
Yes. Thaw it, then gently squeeze to remove excess water. Measure after thawing and squeezing to keep the batter balanced.
What pan size works best?
A standard 9×5-inch loaf pan is ideal.
An 8.5×4.5-inch pan also works but may need a few extra minutes of baking.
How do I prevent a soggy center?
Lightly squeeze the grated marrow, bake until a skewer tests clean, and let the loaf cool before slicing. If your oven runs cool, add 5–10 minutes.
Can I make muffins instead?
Absolutely. Portion into a 12-cup muffin tin lined with papers.
Bake at 350°F (175°C) for 18–22 minutes, or until a skewer comes out clean.
Which seeds can I substitute?
Use any mix you like: flax, chia, hemp, or chopped nuts. Keep the total add-ins around 1 cup to avoid weighing down the batter.
Can I reduce the oil?
Yes. Use 1/3 cup oil and add 3 tablespoons applesauce or yogurt.
The crumb will be slightly less tender but still moist.
In Conclusion
Baby Marrow Seed Bread is reliable, flavorful, and pleasantly wholesome. It’s the kind of loaf that fits any moment—breakfast toast, lunchbox slice, or afternoon pick-me-up. With easy steps and flexible ingredients, you’ll find this recipe quickly becomes a favorite.
Bake it once, and it may earn a permanent spot in your rotation.