Veggie-Packed Damper with Native Pepperberry Butter

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A rustic Australian damper bread enriched with grated zucchini and carrot, served warm with a creamy butter infused with native pepperberry for a subtle spicy kick. This Australian-inspired quick recipe (vegetarian), ready in about 50 minutes, pairs self-raising flour, grated zucchini, grated carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups self-raising flour
• 1 cup grated zucchini
• 1 cup grated carrot
• 1 1/4 cups milk
• 4 tbsp, softened unsalted butter
• 1 tsp pepperberry powder
• 1 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F and line a baking tray with parchment paper. In a large bowl, combine 3 cups self-raising flour with 1 tsp salt, then fold in 1 cup grated zucchini and 1 cup grated carrot.
2. Step 2: Gradually pour in 1 1/4 cups milk, stirring with a wooden spoon until a soft dough forms that just comes together.
3. Step 3: Turn the dough onto a lightly floured surface and knead gently for about 1 minute. Shape into a round loaf about 7 inches in diameter and place on the prepared baking tray.
4. Step 4: Bake the damper for 30-35 minutes until golden brown and hollow-sounding when tapped.
5. Step 5: Meanwhile, mix 4 tbsp softened unsalted butter with 1 tsp pepperberry powder until well combined. Serve the warm damper sliced with pepperberry butter spread on top.