Savory Italian Zucchini Bread
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 1 large loaf
  • 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
  • ½ cup sundried tomatoes, chopped
  • 2 large eggs
  • 1 cup milk
  • 4 tablespoons (1/2 stick) of butter, melted
  1. Preheat oven to 350°F. Grease a 9x5 loaf pan and set aside.
  2. 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.
  3. In separate bowl, combine the eggs, milk, sun dried tomatoes, and butter.
  4. Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together just until moistened.
  5. Spoon into loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cool for 10 minutes before removing from the pan to cool completely on a cooling rack..
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