Best 4 Savory Zucchini Bread With Italian Seasonings Recipes

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.

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 BREAD WITH ITALIAN SEASONINGS

Steps:

• Preheat the oven to 350 degrees. Spray a 9- by 5-inch loaf pan with nonstick cooking spray or coat with olive oil. Set aside. In a large bowl, place the flour, cornmeal, baking powder, baking soda, oregano, salt and pepper. Whisk to combine. In a separate bowl, whisk together the eggs, buttermilk and olive oil until smooth. With a rubber spatula, fold in the zucchini and cheddar cheese. Pour the zucchini mixture into the flour mixture and mix until just combined. Don't over-mix. Scrape the batter into the prepared loaf pan. Place into the preheated oven and bake for 60 to 65 minutes until the bread is golden brown and a toothpick comes out clean. Allow the bread to cool in the pan for 15 minutes. The bread is best when served warm. *Note: To make the buttermilk substitute, pour 1 tablespoon of white vinegar into a measuring cup. Fill the cup with milk to the 1-cup measurement. Allow the milk to sit for 5 minutes before use.

SAVORY ZUCCHINI BREAD

Steps:

• 1. Pre-heat over to 350 degrees. Spread a think layer of olive oil evenly on to every inner surface of a standard 9x5in loaf pan. Dust with flour to coat evenly. This will keep your loaf from sticking to the pan once it's baked, so make sure you don't miss any spots. You can also line the inside of your pan with parchment paper.
• 2. Remove ends of the zucchinis then shred it into a colander using the large side of the 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 from the zucchini to drain for at least 15 minutes.
• 3. In a large bowl, whisk flour, sugar, baking powder and paprika together.
• 4. In another bowl beat the eggs, olive oil and water until the mixture has combined and is light and frothy. Add the drained zucchini and herbs/chili peppers in with the egg mixture and stir to combine.
• 5. Dump the egg mixture into the flour mixture and use a spatula to fold everything together until the mixture is just combined. Be careful no to over mix the batter or the bread will be tough.
• 6. 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.
• 7. Bake until a toothpick comes out clean, about 45 mites in a convection oven.
• 8. When the zucchini bread is done, remove pan from oven and allow to cool for at least 10 minutes in the pan, then transfer the bread to a wire rack and let it cool completely.
• 9. Other options: Add Italian seasonings Use shredded parmesan or any other cheese Add Jalapeños sweet peppers, crushed chili flakes Cooked and crumbled bacon or sausage Bake as muffins
• 10. Note: Rather than use shredded cheese that would melt into oblivion, I wanted the cheese to have a big presence. Thats why I cut the cheese into big chunks and layered the blocks of cheese in the middle and on top of the bread. When it comes out of the oven, the cheese on top forms a crispy golden crust of browned cheese, while the chunks in the center leave hollow pockets in the bread lined with savory melted cheese. Unlike many baked goods, this one is definitely better the second day, so its a great make ahead brunch bread.