Savory Herb Zucchini Bread

Discover a delightful twist on the classic zucchini bread with this savory herb-infused version, perfect for brunch or as a snack. Packed with fresh herbs and a hint of cheese, it's a unique take that's both delicious and nutritious.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/4 cup grated parmesan cheese

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

1/2 cup shredded zucchini

3/4 cup whole milk

1/4 cup olive oil

1 large egg

1 tbsp honey

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.

3. Stir in the parmesan cheese, rosemary, and thyme.

4. In another bowl, combine the shredded zucchini, milk, olive oil, egg, and honey. Mix well until combined.

5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Reheating

To reheat, wrap slices in aluminum foil and warm in a preheated oven at 300°F (150°C) for 10-15 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.