Savory Zucchini Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 10
★★★★★
2 Reviews

This Savory Zucchini Bread is a delightful twist on the classic sweet version. Packed with fresh herbs and Parmesan, it's the perfect blend of flavors for a comforting homemade loaf. Ideal for any season, this bread shines as a unique side or snack.

Ingredients for Savory Zucchini Bread

All-purpose flour forms the base of the bread, providing structure. The grated zucchini adds moisture and a subtle sweetness, while Parmesan cheese infuses a rich, savory flavor. Fresh herbs like basil and parsley brighten up the loaf with their aromatic notes. Olive oil keeps everything moist and adds a hint of fruitiness. Eggs bind the ingredients together, and baking powder gives the bread its rise. A touch of salt and black pepper brings out all the flavors, and minced garlic adds a lovely depth.

Tips & Tricks

  • Squeeze out any excess moisture from the zucchini to avoid a soggy loaf.
  • Use freshly grated Parmesan for the best flavor and texture.
  • Test the bread with a toothpick a bit early to avoid overbaking.

Serving Suggestions

Slice and serve this savory bread alongside a hearty soup or salad for a delightful meal. It's also fantastic toasted with a spread of cream cheese or a slather of butter for a quick snack. For a brunch option, consider pairing it with scrambled eggs and smoked salmon.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but use half the amount since dried herbs are more concentrated.
How should I store this bread?
Keep it wrapped in foil or plastic wrap at room temperature for up to 3 days or in the fridge for up to a week.
Can I freeze the bread?
Absolutely! Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months.

Savory Zucchini Bread Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and greasing a 9x5 inch loaf pan. This ensures your bread doesn't stick and bakes evenly. In a large bowl, whisk together the flour, baking powder, salt, and black pepper. This dry mix sets the stage for your savory loaf.

In another bowl, beat the eggs until they're well combined, then stir in the olive oil. You want a smooth mixture here. Next, fold in the grated zucchini, Parmesan cheese, basil, parsley, and minced garlic. This is where all the flavors come together.

Now, pour the wet ingredients into the dry ingredients. Stir just until everything is combined. Be careful not to overmix—this can make the bread tough. Pour the batter into your prepared loaf pan, smoothing out the top with a spatula for an even bake.

Pop it into the oven and let it bake for 50-60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Effortless to prepare with everyday ingredients.
  • Loaded with fresh herbs and savory cheese.
  • Perfect balance of moistness and flavor.
  • Great way to use up that extra zucchini!

Ingredients

2 cups all-purpose flour
1 cup grated zucchini
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup olive oil
3 large eggs
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, salt, and black pepper.
3. In another bowl, beat the eggs and add olive oil, mixing well.
4. Stir in the grated zucchini, Parmesan cheese, basil, parsley, and minced garlic.
5. Combine the wet ingredients with the dry ingredients, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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