Best Savory Zucchini Bread With Italian Seasonings Recipes

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SAVORY ZUCCHINI BREAD PUDDING



Savory Zucchini Bread Pudding image

I've been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

1 small onion, chopped
1 celery rib, chopped
3 tablespoons butter
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon poultry seasoning
1/2 cup canned pumpkin
2 large eggs
1/3 cup 2% milk
1/4 cup butter, melted
4 cups day-old cubed bread
3 medium zucchini, chopped
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 182 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

SAVORY ZUCCHINI BREAD WITH ITALIAN SEASONINGS



SAVORY ZUCCHINI BREAD WITH ITALIAN SEASONINGS image

Categories     Bread     Cheese     Vegetable     Breakfast     Bake     Vegetarian     Quick & Easy     Summer     Healthy

Yield 1 loaf

Number Of Ingredients 11

325 grams zucchini (about 2 medium zucchinis)
1 teaspoon salt
1 1/2 cups flour - all-purpose
1 tablespoon sugar - granulated
1 1/2 teaspoons baking powder
1 teaspoon paprika
3 large eggs
1/3 cup olive oil
2 tablespoons water
1 sprigs thyme - fresh stems removed and leaves minced
3 oz Cheddar cheese cut into 1/4 inch cubes

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.

SAVORY ZUCCHINI PARMESAN BREAD



Savory Zucchini Parmesan Bread image

From Clabbergirl.com comes this wonderful way to make your zucchini bread! These loaves are great to give away in their mini form, or keep some in the freezer to keep as quick hors d'oeuvres along with some nice cheeses. In larger form, they're great for gatherings and potlucks. Enjoy! :)

Provided by Julesong

Categories     High In...

Time 1h5m

Yield 12 mini loaves, 6 serving(s)

Number Of Ingredients 13

2 cups whole wheat flour
2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/3 cup olive oil
4 eggs, beaten
2 cups buttermilk
1/4 cup honey
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh thyme
2 cups grated parmesan cheese, divided
2 cups grated zucchini

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



Savory Zucchini Bread image

Served at our Feb 18th Curious Cuisiners meeting

Provided by Club Recipes

Categories     Savory Breads

Time 1h45m

Number Of Ingredients 12

2 zucchinis
1 tsp salt
1 1/2 c all purpose flour
1 Tbsp sugar
1 1/2 tsp baking powder
1 tsp paprika
3 large eggs
1/3 c olive oil
2 Tbsp water
1/2 Tbsp italian herbs
1 tsp crushed red peppers
6 oz sharp cheddar cheese cut into chunks, divided

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.

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