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3 Healthy Recipes for Delicious Garden Vegetable Bread

Ted lare design and build - baking a vegetable pizza in oven

These three homemade bread loaf recipes turn your garden vegetables into irresistible comfort food!

Ted lare design and build - focaccia bread with pepperoni

Simple Focaccia Bread Loaf with Garden Vegetables and Herbs

A simple Italian focaccia can be enjoyed in so many ways! By thinly slicing some of your favorite garden vegetables and herbs, tossing them with oil and salt, and pressing them into the top of your dough, you can create a flavorful and beautiful bread loaf that’s perfect for entertaining! Toast it and tear it up, and serve with a side dish of balsamic vinegar and olive oil for dipping. 


  • 1 ⅓ cup warm water
  • 2 tsp honey
  • 1 0.25 oz pkg active dry yeast
  • ¼ cup + 2 tbsp extra virgin olive oil 
  • 3 ½ cups all-purpose flour
  • 2 tsp flaky sea salt or Himalayan pink salt
  • Your choice of herbs and garden vegetables


  1. Mix the sugar and water in a standing mixer, then sprinkle the yeast on top and let sit for 10 minutes until foamy.
  2. Set the mixer to a low speed, and slowly add the flour, salt, and ¼ cup of olive oil. Turn the speed up to medium-low and mix for 5 minutes. If the dough is sticking to the sides of the bowl, add ¼ cup of flour while it’s still mixing. 
  3. Remove the dough and shape it into a ball with your hands. Grease a separate mixing bowl with olive oil and place the dough inside. Cover it with a damp tea towel and place it by a sunny window for one hour until it has doubled in size.
  4. Sprinkle flour across your clean countertop, then roll out the dough into a ½-inch thick rectangle. Place the damp towel back on top of the dough and let it rise for 20 minutes.
  5. Preheat the oven to 400°F and press the dough into a greased 9X13 baking dish. Using your finger, poke deep holes all across the surface of the dough. Toss your chosen vegetables and herbs in 2 tbsp of olive oil, and arrange them on top of the dough. Sprinkle on sea salt, cheese, and other toppings if desired.  
  6. Bake for 20 minutes or until the dough is a light golden brown. Remove from the oven, slice, and serve warm.

Garden Vegetable Topping Combos for Your Focaccia Bread Loaf:

  • Tomato + garlic + basil + oregano + parmesan cheese
  • Pickled eggplant + asparagus + red pepper + balsamic vinegar
  • Onion + rosemary + aged white cheddar
  • Onion + thyme + manchego cheese + prosciutto 
Ted lare design and build - garden sweet bread zucchini bread

Pumpkin Spice Zucchini Sweet Bread

Just because there are garden vegetables in this bread loaf recipe doesn’t mean it can’t be sweet as pie! This delicious autumn harvest bread features that sought-after seasonal spice blend that smells just as incredible as it tastes. This vegetable bread loaf freezes really well, and it’s great as a quick breakfast in the morning, toasted up with butter, cinnamon, and honey.


  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 2 ¼ cups white granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp Mexican pure vanilla extract
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 1 cup chopped walnuts (optional)


  1. Preheat the oven to 325°F. Grease and flour two 8X4 bread loaf pans. 
  2. Sift flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves together in a mixing bowl. 
  3. In a separate bowl, beat eggs, vanilla, oil, and sugar. Add sifted ingredients and stir into the creamed mixture until just combined. Do not over mix. 
  4. Stir in zucchini and nuts, then pour into the prepared pans. 
  5. Bake for 45–60 minutes, or until an inserted toothpick comes out clean. Remove from heat and place the pan on a cooling rack for 20 minutes. Then, remove the bread from the pan and allow it to cool completely.
ted lare design and build - spicy pepper cornbread

Spicy Pepper Cornbread

This incredible cornbread recipe is a fantastic bread loaf that’s ideal for using up jalapenos or other hot peppers from your vegetable garden. If you grow your own corn, you can dehydrate the kernels and pop them in the food processor to make cornmeal. Otherwise, you can just use the store-bought kind. 


  • ½ cup melted butter
  • ⅔ cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • ⅓ tsp baking soda
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ½ tsp salt
  • ¼ cup diced jalapeno or other hot peppers


  1. Preheat the oven to 350°F. In a mixing bowl, stir sugar and melted butter together until smooth. Add the eggs one at a time, then stir in all your dry ingredients. Finally, add the diced peppers. 
  2. Grease an 8X8 baking dish and fill it with the batter—bake for 35 minutes, or until an inserted toothpick comes out clean. 

We hope you enjoy these garden vegetable bread loaf recipes! Follow our blog for more ideas on how to make the most of your vegetable garden. Ted Lare Garden Center is your best source for vegetable plants for sale in Des Moines, so visit us soon to see what’s ready to plant!


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