It’s the peak of summer, and that means zucchini season. Many of you are probably making cake, muffins, Koftas, and zoodles! I’m here today to share a savory zucchini and walnut bread. This recipe for savory gluten-free zucchini bread is tender, and is the perfect breakfast, or snack! Prefer To Watch Instead Of Read? Click here to watch the video to make this recipe.
Most zucchini bread recipes are sweet, so it’s nice to make a savory recipe for a change. While I typically enjoy sweet breads, sweet zucchini bread doesn’t appeal to me. Therefore, I sought out recipes that aligned with my preferences and found this one to be the best option. However, it seemed a little bit bland for my taste, so I made minor adjustments to personalize it. Here it is, a definite keeper especially when it is such a wonderful way to consume zucchini.
To create this zucchini and walnut bread you simply combine the flour with the spices and Leaveners. Stir together the yogurt, egg, olive oil, parmesan, zucchini, lemon juice, zest, sundried tomato, and basil in a small jug. Then pour into the dry ingredients making a well in the centre and stir to combine. Unlike other zucchini recipes, you do not have to squeeze any liquid out of the shredded zucchini before adding it to the batter. At the end mix in the walnuts, they add texture and flavor.
Finally, transfer batter to a greased bread pan (or line the pan with parchment) and transfer to the oven. I like to top the bread with thin zucchini slices but it’s totally optional. Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool for at least 10 minutes before inverting over a cooling rack to remove from the bread pan.
I like to toast the bread slice a little before enjoying it. Nothing else is needed because the bread is so tasty.
Easy to make, super moist, and delicious Zucchini Walnut Bread
Ingredients
- 1 1/4 cups (158 g) shredded, unpeeled zucchini (not squeezed or wrung dry)
- 1 cup (70 g) grana padano, shredded, when lightly pressed in a cup
- 1/2 cup extra-virgin olive oil
- 1/2 cup whole-milk yogurt, regular or Greek
- 2 large eggs
- 1 1/2 teaspoons finely grated lemon zest plus 1 tablespoon juice from a large lemon
- 1 1/2 cups (210 g) Gf all purpose flour
- 1/2 cup (60 g) sorghum flour1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp paprika
- 3/4 tsp black pepper
- 1/2 cup chopped walnuts
- 1/3 cup sundried tomato, chopped
- Few zucchini slices
- Salt and pepper
Instructions
- Heat oven to 350 degrees. Grease a 8x5" loaf pan. (If your bread pan isn’t non-stick, line the bottom with parchment paper for extra insurance.)
- In a bowl, whisk together the GF all-purpose flour, sorghum flour, baking powder, baking soda, salt, black pepper, and paprika.
- In a separate bowl, whisk together the eggs, yogurt, extra-virgin olive oil, lemon zest, sundried tomatoes, and lemon juice until well incorporated.
- Add the wet mixture to the flour mixture folding a few times with a rubber spatula, then add the walnuts.
- Scrape batter into prepared pan. (the batter is thick and dense but the resulting bread is not).
- Bake for about 55 to 65 minutes, rotating the pan about halfway through baking, or until a knife or thin skewer inserted into the middle of the bread comes out clean. The crust will be golden brown. Let cool in the pan for 10 minutes, then remove the bread from the pan and cool on a rack completely before slicing.
- Store it in an airtight container or wrapped in foil for 3 to 5 days.
Bringing this Savory Zucchini Walnut Bread to Angie’s Linky Party @ Fiesta Friday, co hosted by Jhuls @ Not so creative cook.
angiesrecipes
This is one great looking quick bread and perfect to use this summer squash.
Pattie
What a BEAUTIFUL loaf! I love savory breads like this. Saving! By the way, the glass that I used for my Pink Lemonade Martini came from Pier 1.
Renu
That looks so good and a good way to use zucchini. I love savory bread and if gluten-free it is good to try to add to my diet, more and more.
2pots2cook
Slices look amazing ! Perfect for hot days snack!
Judee
Such an amazing presentation and good use of zucchini to make a wonderful bread.