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!

OTHER DELICIOUS ZUCCHINI RECIPES

Leigh Walkup

If you have an abundance of zucchini you need this recipe! It's perfect with spaghetti and it also freezes well.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Course bread, Side Dish

Cuisine American, Italian

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.

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