ITALIAN ZUCCHINI BREAD

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Italian Zucchini Bread is always a good idea.

Italian Zucchini Bread is easy, you will love it and it’s a great way to use up zucchini overload from the garden. It is so good toasted with butter and a great bread with any meal. It also smells wonderful while cooking and keeps several days. Can be reheated in oven or microwave. You could double this recipe if you want to make a loaf for a friend.  This Italian Zucchini Bread freezes well, too.  If you are a gardener, this is one recipe you will return to each summer.  My family loves this bread and I make it often when I have fresh zucchini.

2 cups all-purpose flour
1 teaspoon white granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon oregano or Italian seasoning
1/2 teaspoon garlic powder
1 teaspoon dried minced onion flakes
1 cup buttermilk
1 stick butter or 8 tablespoons or 1/2 cup, melted
2 eggs
1 cup shredded zucchini, unpeeled
1 cup shredded mozzarella cheese

Whisk together in a large bowl the flour, sugar, baking soda, baking powder, salt, oregano, garlic powder and onion flakes. Add buttermilk, melted butter and eggs. Stir together using a spoon. Fold in shredded zucchini and mozzarella cheese. Spray a 9 x 5 bread pan with cooking spray. Bake in preheated 350 degree oven 55 to 60 minutes until center tests done. Remove from oven and let cool 10 to 12 minutes and remove from pan. Makes 1 loaf. Enjoy!

Italian Zucchini Bread The Southern Lady Cooks

Italian Zucchini Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

This Italian Zucchini Bread is so easy and a perfect way to use up your garden zucchini.

Course: bread, Side Dish
Cuisine: American, Italian
Keyword: zucchini bread
Servings: 1 Loaf
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon white granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon oregano or Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried minced onion flakes
  • 1 cup buttermilk
  • 1 stick butter or 8 tablespoons or 1/2 cup melted
  • 2 eggs
  • 1 cup shredded zucchini unpeeled
  • 1 cup shredded mozzarella cheese
Instructions
  1. Whisk together in a large bowl the flour, sugar, baking soda, baking powder, salt, oregano, garlic powder and onion flakes.
  2. Add buttermilk, melted butter and eggs. Stir together using a spoon.
  3. Fold in shredded zucchini and mozzarella cheese.
  4. Spray a 9 x 5 bread pan with cooking spray. Bake in preheated 350 degree oven 55 to 60 minutes until center tests done. Remove from oven and let cool 10 to 12 minutes and remove from pan. Makes 1 loaf.

Be sure and Pin Zucchini Bread for later!

 

 

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8 Comments

  1. ALICE Templeton says:

    I’m turning this recipe into KETO friendly. Wish me luck.

  2. Judy, this sounds delicious. I’m going to try it. I love sweet zucchini bread but never thought of another option.

  3. Wendy Marlow says:

    Love so many of your recipes. What do you suggest in making this gluten free? Recently realized gluten causes my eczema to flare up

    • The Southern Lady says:

      Bob’s Red Mill makes a Gluten Free All Purpose Flour, you may try that. Glad you enjoy the recipes. Have a wonderful day.

  4. Kathy Alley says:

    Can you make muffins with the Zucchini Bread recipe?

    • The Southern Lady says:

      Yes, I would think you could do that Kathy. Just watch the time. It may take about 10 minutes less to cook.

  5. these are the most delish recipes ever

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