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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?

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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.

meagan

Tuesday 22nd of December 2020

hi ! super excited to try this recipe out for the holidays, was just wondering when grating the zucchini, should it be finely grated like super duper skinny or on the thicker side ? Just not sure what side of my grater to use. thanks !

Paige

Tuesday 22nd of December 2020

Hi! I adore this recipe, it's so delicious. Don't use the smallest one, but the side that you would use to grate something like a block of cheddar. Hope this helps!

Coffey ean

Saturday 22nd of August 2020

Hi, i was looking for savory rather than sweet so plan to try this. Curious because the header to the recipe says bake 20min but the recipe itself says bake 50 min. I assume the baje tome is 50 but thought to clarify.

Paige

Saturday 22nd of August 2020

Hi there! Yes, it's definitely 50 minutes. We recently updated the recipe card and that was an error on our part. All fixed!

Sim

Friday 14th of August 2020

How can I replace eggs please ?

Erin Battle

Monday 27th of July 2020

Do you think I could make this dairy free? What would be your suggestion to achieve thism?

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