Savory Zucchini Bread with Herbs and Nuts

This Savory Zucchini Bread is a hearty, herb-infused loaf enriched with chopped nuts, fresh zucchini, and a medley of seasonings. It’s the perfect accompaniment to soups and salads or a satisfying snack on its own.

Why You’ll Love This Recipe

This savory zucchini bread is moist, flavorful, and incredibly versatile. It’s an excellent way to use up summer zucchini and makes a delicious alternative to sweet breads. Packed with protein from the nuts and rich with herbs, it’s easy to prepare and great for make-ahead meals or picnics.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Grated zucchini
All-purpose or whole wheat flour
Eggs
Olive oil
Baking powder
Salt and black pepper
Fresh herbs (such as parsley, chives, or dill)
Chopped nuts (such as almonds, walnuts, or pine nuts)
Grated cheese (optional, for extra flavor)

directions

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly.

2. Grate zucchini and squeeze out excess moisture using a clean towel or cheesecloth.

3. In a large bowl, whisk together eggs and olive oil until well combined.

4. Stir in the grated zucchini, chopped herbs, and nuts.

5. Add flour, baking powder, salt, and pepper. Mix until just combined.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Sprinkle additional chopped nuts on top if desired.

8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Makes 1 loaf (about 8–10 slices). Preparation time is 15 minutes. Baking time is 45–50 minutes. Total time is approximately 1 hour.

Variations

• Add grated cheese like cheddar or feta for extra richness.

• Mix in sautéed onions, sun-dried tomatoes, or olives for added flavor.

• Use gluten-free flour to make it suitable for gluten-sensitive diets.

• Add a pinch of red pepper flakes for a mild kick.

storage/reheating

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, toast individual slices or warm in the oven at 300°F (150°C) for 5–10 minutes. The loaf can also be frozen for up to 2 months—wrap tightly in foil and plastic wrap.

FAQs

1. Can I make this recipe gluten-free?

Yes, substitute the flour with a 1:1 gluten-free flour blend for baking.

2. Do I need to peel the zucchini?

No, there is no need to peel zucchini. The skin is tender and adds color and texture.

3. Can I make this dairy-free?

Yes, simply omit the cheese or use a dairy-free cheese alternative.

4. How do I keep the bread from being too wet?

Squeeze out as much water as possible from the grated zucchini before mixing it into the batter.

5. What kind of nuts work best?

Chopped walnuts, almonds, pecans, or pine nuts all work well in this recipe.

6. Can I freeze zucchini bread?

Yes, it freezes well. Wrap it tightly in plastic wrap and foil and freeze for up to 2 months.

7. Can I make muffins instead?

Yes, pour the batter into muffin tins and bake for about 20–25 minutes.

8. Is this suitable for breakfast?

Absolutely. It’s a nourishing option for breakfast, especially when paired with eggs or cheese.

9. Can I add seeds instead of nuts?

Yes, sunflower seeds, pumpkin seeds, or flaxseeds make a great nut-free alternative.

10. How do I know when it’s fully baked?

Insert a toothpick into the center; it should come out clean or with just a few crumbs when done.

Conclusion

Savory Zucchini Bread with Herbs and Nuts is a wholesome, rustic loaf packed with flavor and texture. It’s an ideal addition to your table as a side dish, a grab-and-go snack, or even as a savory breakfast. With its simple preparation and adaptable ingredients, it’s a recipe you’ll return to again and agaiN

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