Tired of the same old dinner routine? Craving something healthy, delicious, and surprisingly different? Then look no further! This savory zucchini bread recipe will become your new go-to for a quick and easy weeknight meal or a unique appetizer. Forget sweet bread; this savory version is packed with flavor and perfect for those seeking exciting, healthy meals. It's surprisingly simple to make, proving that homemade cooking doesn't have to be complicated.
Ingredients:
- 2 medium zucchini, grated (about 2 cups)
- 1 cup all-purpose flour
- ½ cup whole wheat flour (for added nutrition)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 2 large eggs
- ½ cup milk (dairy or non-dairy)
- ¼ cup olive oil
- ½ cup shredded cheddar cheese
- ½ cup chopped sun-dried tomatoes (oil-packed, drained)
- 2 cloves garlic, minced
- ½ cup chopped fresh basil
Instructions:
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Prep the Zucchini: Grate the zucchini and place it in a colander. Sprinkle with a teaspoon of salt and let it sit for 10-15 minutes to drain excess moisture. This step is crucial for preventing a soggy loaf! After draining, gently squeeze out any remaining moisture with a clean kitchen towel.
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures easy removal of your delicious savory zucchini bread.
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Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and pepper. This step helps create a well-balanced and evenly leavened bread.
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Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and olive oil. Then, stir in the Parmesan cheese, cheddar cheese, sun-dried tomatoes, minced garlic, and basil.
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Combine Wet & Dry: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough loaf.
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Add Zucchini: Add the squeezed zucchini to the batter and gently fold it in.
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Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after 50 minutes, as ovens can vary.
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Cool & Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature. This savory zucchini bread is fantastic on its own, alongside a soup, or as part of a larger meal.
Tips for the Best Savory Zucchini Bread:
- Don't skip the salting and draining of the zucchini! This prevents a soggy loaf and enhances the overall flavor.
- Use fresh herbs for the best flavor. If fresh basil isn't available, you can substitute with 1 teaspoon of dried basil.
- For a spicier kick, add a pinch of red pepper flakes to the batter.
- Experiment with different cheeses! Monterey Jack, Gruyere, or even a blend would be delicious.
Variations:
- Mediterranean Savory Zucchini Bread: Add ½ cup crumbled feta cheese, ¼ cup Kalamata olives, and 2 tablespoons of chopped fresh oregano.
- Spicy Savory Zucchini Bread: Include a diced jalapeño pepper and a dash of cayenne pepper for an extra kick.
- Vegetarian Savory Zucchini Bread: Add ½ cup of cooked lentils or chickpeas for extra protein and fiber.
Nutritional Information (per slice, approximate):
- Calories: Approximately 200-250
- Protein: 6-8g
- Fat: 8-10g
- Carbohydrates: 25-30g
- Fiber: 2-3g
This recipe is a simple example of how easy and fulfilling healthy meals can be. Enjoy this delicious and unexpected take on zucchini bread! It's a perfect example of quick dinner ideas and a great addition to your collection of best recipes.