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Savory Italian Zucchini Bread

Aside from the viral whipped coffee that's landed on all the news sites, we have seen major foodie trends rising to the surface during quarantine. I feel like every time I make my essentials run to the grocery store the baking aisle is a ghost town. Nothing on the shelves, it's tragic! But it's been filling me up with happiness and camaraderie knowing that others are getting creative in the kitchen too, especially with baked goods.

The other week I stopped in to grab my usual produce from our local farmers produce stand at Lane Farms. As I was shopping around, I stumbled upon a stand right next to the entrance with zucchini and on the stand there was little sign that said: "Perfect for Making Zucchini Bread." They reeled me in and I was intrigued. I've never made zucchini bread but I thought to myself there's no better time like the present!

Let's Bake Some Bread

For this recipe you'll need:

  • 3 cups all-purpose flour

  • 4 teaspoon baking powder

  • 1 teaspoon salt

  • ½ teaspoon baking soda

  • ½ teaspoon garlic powder

  • 1 cup shredded zucchini

  • ¾ cup grated parmesan cheese

  • 1 tsp finely chopped fresh rosemary

  • 1 tsp dried parsley

  • 1 tsp dried basil

  • 2 large eggs

  • 1 cup milk

  • 4 tablespoons olive oil

  • ½ cup sliced almonds

These spices make your kitchen smell oh so delicious! To make your savory and not so sweet Italian zucchini bread follow these directions:

Preheat oven to 350°F. Grease a 9x5 loaf pan and set aside.

In a large bowl, add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine. Add the zucchini, parmesan, rosemary, parsley, and basil. Stir together.

In separate bowl, combine the eggs, milk, and olive oil.

Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together just until moistened.

Spoon into loaf pan, add some sliced almonds on top and bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes before removing from the pan to cool completely on a cooling rack.

And there you have it! I don't know what's more divine...the taste or the aroma. Slice the bread and serve with a little butter or ghee spread. A perfect side dish for any dinner.

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