You may be used to putting zucchini in sweet bread, but this Savory Italian Zucchini Bread is a version that you may not have tried before. It may be the best summer Zucchini recipe ever!
I thought that sweet zucchini bread would always be my thing, but that was until this Savory Italian Zucchini Bread came along.
As a rule, I’m more of a savory person than a sweet person. Put a bag of chips and a plate of cookies in front of me, and I’m going for the chips every time. Unless they’re chocolate chip cookies, then that’s a different story.
Italian Zucchini Bread
This bread is so good slathered with salty softened butter as a snack or alongside dinner. It’s got just the right amount of herbs running through it, with the occasional surprise of a chewy sundried tomato thrown it. It’s truly fantastic.
I love baking loaves of bread in beautiful dishes like the one in the photos. You can never have too many baking dishes and that’s coming from someone who has many many baking dishes!
Here are a few that I really love! This AQUIVER is simple and perfect and so is this Pioneer Woman , you really can’t go wrong with any of her stuff!
Savory Italian Zucchini Bread
Normally I would tell you to squeeze out the excess moisture in the shredded zucchini, but here it adds extra moisture to the bread. So there’s one less step for you!
I have quite a few other zucchini recipes on the blog for you to check out, just type zucchini in the search bar and enjoy.
I actually used the same GIANT zucchini from the garden as did in my Zucchini Chocolate Chunk Breakfast Cookies and I still have a ton left.
Zucchini Bread — Organic Italian
You may be used to putting zucchini in sweet bread, but this Savory Italian Zucchini Bread is a version that you may not have tried before!
Made this the other day. It came out alright. I would prefer if it were just a tad bit more moist, and had a hint of sweetness. It was a little too dry for me and a little too savory.
Delicious! ... I am definitely a savory fan, and this was a wonderful zucchini bread alternative in the height of zuc season 😊
Zucchini Bread (better Than Ever!)
I would like to substitute oil for the butter for dietary reasons. Could you please recommend how much oil I need? Thank you very much!Hey there…Do you mind if we share ANOTHER zucchini recipe with you this week? (I promise, it won’t be all zucchini, all the time moving forward – and this is a really good one!)
If you are like us, you’ve got a ton of zucchini growing in the garden so you might be looking for yet another way to use some of them up?
This Italian Zucchini Bread recipe is a very delicious and different version of zucchini bread than anything we’ve seen before. The story goes that that this Italian zucchini bread recipe is from a fellow named Vincenzo who was an employer in Boston’s famous North End – the Italian section of the city that is known for their amazing Italian restaurants and bakeries. This zucchini bread was apparently so popular that it became the go-to recipe for most of the families in the North End.
Italian Zucchini Fritters Recipe
This Italian zucchini bread is very rich and moist with a delicious and distinctive cinnamon flavor – plus chopped walnuts. This zucchini bread is sweet and hearty – and many of Vincenzo’s original customers have said it is like eating an entire meal. (We loved it smeared with a generous amount of cream cheese, but it’s also delicious with butter or on it’s own.)
(it’s a fantastic cookbook to have in your own recipe collection if you’re a fan of authentic Italian foods) where the author, Marguerite DiMino Buonopane, shares the story about Vincenzo and his famous Italian zucchini bread recipe.
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Baked Italian Zucchini Balls Recipe
We used a mix of half extra virgin olive oil and half canola oil in our recipe, but all canola oil can also be used.
Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.This Classic Zucchini Bread is easy and delicious. You don’t even need a mixer! Perfect when you have an overload of zucchini from the garden or just because. It’s perfect as a breakfast or even snack bread.
I remember baking this for my father-in-law and he couldn’t believe it was made with zucchinis. He is not a big sweet lover so this was perfect for him. I hope you like it too!
Italian Zucchini Recipe
Using room temperature ingredients makes any baked good even better, because ingredients will combine better to form a velvety batter which creates a moister taster cake or sweet bread.
In a medium bowl beat the eggs slightly with a fork, stir in oil and shredded zucchini. In a large bowl, whisk together flour, sugar, baking powder and salt. Stir the liquid mixture into the dry mixture just until moistened.
Spoon into loaf pan. Bake for approximately 1 hour . Let the bread cool in the pan for about 5 minutes then move to a wire rack to completely cook, this will keep the bread from becoming soggy. Sprinkle with Powdered Sugar if desired before serving.
Savory Zucchini Bread With Tomatoes And Basil (vegan, Dairy Free)
This zucchini loaf recipe was given to me by my mother and every year that I make it I think it gets better and better. It is so easy and don’t forget you never squeeze the moisture out of the zucchini.
Although I always had a problem withthe “mix only until moistened”, I would always over mix, I guess my brain was telling me the batter had to be smooth.
But when you stir some breads such as this one or even muffin batter until it is smooth, your baked good will become tough. So what I do is I stir 15-16 times and that’s it, and I mean that is it! Don’t worry about the batter lumps, they really do disappear when baked. And you will have soft, delicious breads and muffins.
Apple Carrot Zucchini Bread
Zucchini can help with improving digestion to a lower risk of heart disease. Zucchini may help keeping your bones, thyroid, and prostate healthy.
You can if you want but really there is no need to. The taste and texture is the same with or without.
In baking, it is an ingredient similar to bananas or applesauce. It adds the perfect texture and moistness. It also helps to add good nutrition to your cakes and breads. Zucchini has a very mild flavour which makes it perfect paired with everything from cinnamon, nuts to chocolate.
Italian Zucchini Scarpaccia
The baked cooled bread should be wrapped well and can be stored at room temperature. It will keep for up to 3-4 days. It can also be stored in the fridge for up to a week.
Wrap the completely cooled bread in plastic wrap and then foil. Place in a freezer safe bag or container and freeze for up to 3 months.
When I make this zucchini loaf I usually make it plain because as they say less is more and in this case it is so true. Although if you wish you could add some nuts or even some dark chocolate chips.
My Favorite Zucchini Bread Recipe (tried And True!)
This is the perfect partner with a cup of coffee or tea, great for breakfast or an afternoon snack. The perfect zucchini loaf, fast easy and so tasty. Give it a try. Enjoy!
Classic Zucchini Loaf is a simple, easy and delicious zucchini bread. Perfect for Breakfast, snack or even dessert. Everyone will love it.
To store the cooled bread, wrap it in plastic wrap or foil, it can be stored at room temperature. It will keep for up to 3-4 days. It can also be stored in the fridge for up to a week.
Cannoli Bread (italian Dessert Bread)
To freeze the bread, wrap the completely cooled bread in plastic wrap and then foil. Place in a freezer safe bag or container and freeze for up to 3 months.
Calories: 204 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 6 g | Cholesterol: 32 mg | Sodium: 131 mg | Potassium: 155 mg | Sugar: 15 g | Vitamin A: 70 IU | Vitamin C: 2.2 mg | Calcium: 49 mg | Iron: 1.2 mg
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