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Savory Italian Zucchini Bread

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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!

 

Continue to Content
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

© Paige Rhodes
Cuisine: American / Category: Breads and Doughs
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Breads and Doughs19 Comments

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Comments

  1. Jenny Kloft says

    August 21, 2017 at 1:24 pm

    Are you a mind reader or what??! Just this weekend I was thinking, “If I have to make one more batch of zucchini cookies or muffins, I think I’ll go on strike!” Can’t wait to try this one. THANKS!

    Reply
    • Paige says

      August 22, 2017 at 12:58 am

      Haha. That’s exactly how this recipe was born! I do the same thing every year as well and then this delicious baked good came to fruition. I hope you enjoy as much as I did!

      Reply
      • Anna says

        September 8, 2019 at 11:44 pm

        Absolutely delish! Light & satisfying!

        Reply
        • Paige says

          September 9, 2019 at 8:56 pm

          Thank you so much! Definitely one of my faves!

          Reply
  2. Dianna says

    October 22, 2019 at 10:53 am

    Is it possible to freeze this bread? Thank you.

    Reply
    • Paige says

      October 23, 2019 at 1:09 am

      Absolutely! It should freeze well for up to 3 months. I hope you enjoy.

      Reply
  3. Hazel says

    November 30, 2019 at 3:05 am

    Bit misleading – says cook time 20 mins but in recipe says 50 mins! Thought it would be a fairly quick thing… looks like we got a while to wait for lunch

    Reply
    • Paige says

      December 3, 2019 at 1:43 am

      Oh no! Sorry to hold up lunch. It’s been fixed in the recipe and I hope you were eventually able to enjoy it. 🙂

      Reply
      • Hazel says

        December 8, 2019 at 3:57 am

        It is a great recipe, will make again thanks

        Reply
        • Paige says

          December 10, 2019 at 8:57 pm

          Thanks, Hazel!

          Reply
  4. Sam says

    May 8, 2020 at 4:20 am

    Hello! I love this and it’s very tasty! The only issue is that its super crumbly and falls apart very easily, and can’t hold its shape.

    Reply
  5. Erin Battle says

    July 27, 2020 at 12:56 pm

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

    Reply
  6. Sim says

    August 14, 2020 at 10:07 pm

    How can I replace eggs please ?

    Reply
  7. Coffey ean says

    August 22, 2020 at 3:29 pm

    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.

    Reply
    • Paige says

      August 22, 2020 at 3:32 pm

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

      Reply
  8. meagan says

    December 22, 2020 at 6:55 am

    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 !

    Reply
    • Paige says

      December 22, 2020 at 3:15 pm

      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!

      Reply
  9. Liza says

    January 15, 2021 at 10:17 pm

    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.

    Reply

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  1. Low-Carb Million Dollar Zoodle Spaghetti - says:
    August 29, 2017 at 11:36 pm

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