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Savory Italian Zucchini Bread

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!

Savory Italian Zucchini Bread

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.

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!

 

Summer Zucchini Bread

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!

Be sure not to over mix the batter as well so the bread isn’t too tough.

Savory Italian Zucchini Bread

Savory Italian Zucchini Bread

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.

If you need groceries ordered, feel free to click the link below!

 

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.

Hallelujah for the summer growing season!

 

Savory Italian Zucchini Bread

Savory Italian Zucchini Bread

Yield: 1 Large Loaf
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
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!

Ingredients

  • 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
  • 1/2 cup sundried tomatoes, chopped
  • 2 large eggs
  • 1 cup milk
  • 4 tablespoons (1/2 stick) of butter, melted

Instructions

  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..

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Caroline

Thursday 28th of July 2022

Delicious! ... I am definitely a savory fan, and this was a wonderful zucchini bread alternative in the height of zuc season 😊

Paige

Tuesday 2nd of August 2022

So glad you enjoyed the recipe! I need to use the zucchini I have on my counter. :)

EMMZ

Monday 25th of July 2022

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!

Paige

Tuesday 2nd of August 2022

I would do an equal swap!

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Thursday 5th of August 2021

[…] Savory Italian Zucchini Bread […]

Kiki

Monday 2nd of August 2021

This recipe came out great! It was so good I will definitely be making it again and soon! When I made this I thought I had sundried tomatoes. I had to substitute (well-drained)pimentos. I didn't have grated parm but I did have a bag of shredded Italian blend cheese (Parmesan, Asiago, Mozzarella, Fontina, Romano, and Provolone). Served it with grilled lemon-rosemary garlic chicken and vegetables marinated in Balsamic and garlic. Thank you so much for sharing it!

Paige

Monday 2nd of August 2021

Thank you! Now I need to make this again with my giant zucchini!

Liza

Friday 15th of January 2021

Tasty! I goofed and only used one egg (too many distractions in my house with 4 kids), but it still turned out ok. I’ll definitely make again and follow the recipe properly next time.

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