Best 6 Savory Zucchini Bread Recipes

SAVORY ZUCCHINI BREAD PUDDING

Steps:

• In a small skillet, saute onion and celery in butter until tender; set aside., In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and poultry seasoning. In a small bowl, whisk the pumpkin, eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the bread cubes, zucchini, cheese and onion mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

SAVORY ZUCCHINI BISQUICK BREAD

Steps:

• Mix all ingredients, adding zucchini last after other ingredients are well mixed.
• Bake at 350F for 25 minutes in a greased 13x9x2-inch pan.

SAVORY ZUCCHINI BEER BREAD

Steps:

• Toss the zucchini with 1/2 teaspoon of the salt in a colander and let stand for 15 minutes. Gather it up in your hands and squeeze out as much moisture as you can.
• Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.
• Whisk together the flour, baking powder, remaining 1/2 teaspoon salt, the sugar, and black pepper. Add the zucchini, scallions, coarsely shredded cheese, and 1/4 cup of the olive oil, folding to combine, then pour in the beer. Let stand for a few minutes as the dry ingredients absorb the beer, then fold gently until everything is moistened. It'll be a dense and tacky batter. Scrape into the prepared pan.
• Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the finely shredded cheese. Transfer to the oven and bake until set in the center and a tester comes out clean, 75 to 80 minutes. Cool in the pan for 10 minutes, then unmold. This bread can be served warm (though it'll be a bit gooey inside) and should be eaten within a day or two, stored loosely covered at room temperature.

SAVORY ZUCCHINI PARMESAN BREAD

Steps:

• Pre-heat the oven to 350 degrees F. Pan spray the loaf pans or brush them with olive oil (either 6 3x5 loaves or 12 2x4 loaves).
• In a large bowl using a whisk, combine the flours, baking power, baking soda, and salt.
• In the center of the mixture, make a well and add the oil, beaten eggs, buttermilk, honey, rosemary, thyme, 1 1/2 cups Parmesan cheese, and the grated zucchini. Stir together in the bowl with a wooden spoon, but do not overmix (you don't want the dough to become tough).
• Evenly divide the dough between the prepared pans, then top with the reserved 1/2 cup of grated Parmesan.
• Bake in 350 degree oven for about 50 minutes or until a toothpick inserted in the middle comes clean (baking times will vary according to ovens, altitude, and sizes of pans).
• Remove from oven and let cool on a wire rack.
• Makes approximately 6 3x5 loaves or 12 2x4 loaves.

GRILLED SAVORY ZUCCHINI FLAT BREAD

Steps:

• Preheat grill over medium-high heat.
• Oil barbeque grill topper or a baking sheet tray. With your hands work the dough ball out onto a lightly floured surface into a rectangular shape about 1-inch thick. Shape doesn't have to be perfect. Place dough on lined baking sheet. Brush with some olive oil, then sprinkle top with grated Parmesan. Place 1 row of zucchini rounds along 1 side of dough. Working in and along side of the zucchini arrange 1 row of shallots followed by another row zucchini. With your fingertips gently press vegetables into the dough. Drizzle with 1 tablespoon olive oil. Place on preheated grill and cook for about 20 to 25 minutes until golden brown and crispy. Remove from grill, cut and serve warm.

SAVORY ZUCCHINI BREAD WITH ITALIAN SEASONINGS

Steps:

• Preheat the oven to 350 degrees F (175C). Spread a thin layer of olive oil evenly onto every inner surface of a standard 9"x5" loaf pan. Dust with flour to coat evenly. Or line the pan with parchment paper. Remove the ends of the zucchini, then shred it into a colander using the large side of a box grater. Add the salt and toss to distribute evenly. Leave the colander in the sink or over a bowl and allow the excess water to drain from the zucchini for at least 15 minutes. In a large bowl, whisk the flour, sugar, baking powder, and paprika together. In another bowl, whisk the eggs, olive oil and water together until the mixture has emulsified (combined) and it's light and frothy. Add the drained zucchini and thyme in with the egg mixture and stir to combine. Dump the egg mixture into the flour mixture and use a spatula to fold everything together until the mixture is just combined. Be careful not to over-mix the batter or the bread will become tough. Spread half the batter into your prepared loaf pan then add half the cheese. Add the rest of the batter and smooth off the top. Stick the remaining cheese on top, and then place the pan in the oven. Bake until a toothpick comes out clean (about 45 minutes in a convection oven). When the zucchini bread is done, remove it from the oven and allow it to cool for 10 minutes in the pan, and then transfer it to a wire rack and let it cool completely.