ITALIAN ZUCCHINI BREAD
If you have an abundance of zucchini, this is the bread for you! It goes great with spaghetti!
❤️WHY WE LOVE THIS RECIPE
Most zucchini breads you find are sweet but this is a wonderful savory version. We love the herbs and seasonings in this bread and it’s an excellent way to enjoy your summer abundance of zucchini. This bread is wonderful toasted with butter and goes great with just about any summer dinner!
SWAPS
This is a delicious base recipe; you can switch out the herbs and spices to your preference. This has oregano in it but you could add basil too. You can also change out the cheese and could easily use cheddar. We prefer to use buttermilk; you can use a substitute if you like, but the fat content will not be the same.
CAN YOU FREEZE THIS BREAD?
Yes, you can freeze this bread. You can also double the recipe if needed! This is a really delicious bread, and it won’t last long!
Random tip:
I subbed the buttermilk with sourdough starter. I have seen other places where the sourdough provides the necessary acid to interact with the baking soda. The result was an AMAZING loaf of bread! The flavor profile is fantastic! We barely resisted eating the entire loaf when it came out of the oven. Now I have to go cut another slice.
Recommendation: MAKE THIS NOW!
OTHER DELICIOUS ZUCCHINI RECIPES
Italian Zucchini Bread
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
- 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.
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Only “1 teaspoon sugar” in the zucchini? Is this an error?
No.. this isn’t a sweet zucchini bread.. it is savory. It goes with spaghetti, etc.
This bread looks and sounds delicious. Can’t wait to try it! As always, thanks for sharing the recipe!
You are very welcome!
Random tip: I subbed the buttermilk with sourdough starter. I have seen other places where the sourdough provides the necessary acid to interact with the baking soda. The result was an AMAZING loaf of bread! The flavor profile is fantastic! We barely resisted eating the entire loaf when it came out of the oven. Now I have to go cut another slice. 🙂
Recommendation: MAKE THIS NOW!
This is just wonderful! So glad this recipe was such a success with the sourdough starter! Thank you so much for your comment.
I’m turning this recipe into KETO friendly. Wish me luck.
Judy, this sounds delicious. I’m going to try it. I love sweet zucchini bread but never thought of another option.
Wonderful! I hope you enjoy it 🙂
Love so many of your recipes. What do you suggest in making this gluten free? Recently realized gluten causes my eczema to flare up
Bob’s Red Mill makes a Gluten Free All Purpose Flour, you may try that. Glad you enjoy the recipes. Have a wonderful day.
Can you make muffins with the Zucchini Bread recipe?
Yes, I would think you could do that Kathy. Just watch the time. It may take about 10 minutes less to cook.
these are the most delish recipes ever