Zucchini Bread is a kind of savory cake made with zucchini. You can enjoy this “bread” alone or eat it with cured meats and cheeses. It is perfect for those trendy appetizer boards.
The recipe uses buttermilk, which is not easily found in Italy, but it’s very simple to make at home (you’ll find all the instructions within the recipe).
At the end of the recipe in the FAQ section, I have answered some frequently asked questions about this preparation. If you don’t find the answer to your question, use the form below or comment.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Spring, Summer
- Energy 152.19 (Kcal)
- Carbohydrates 19.68 (g) of which sugars 1.67 (g)
- Proteins 6.00 (g)
- Fat 5.98 (g) of which saturated 3.62 (g)of which unsaturated 2.33 (g)
- Fibers 0.95 (g)
- Sodium 132.53 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 zucchini (large)
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 egg
- 3 tbsps butter (melted)
- 1 tbsp apple cider vinegar (or white)
- Half packet instant yeast for savory preparations
- Half tsp salt
- Half tsp baking soda
- 1 oz grated Parmesan cheese
Tools
- Bowls
- Spatulas
- Loaf Pan
- Parchment Paper
- Grater
Zucchini Bread Recipe
Disclaimer: the “Tools” section contains affiliate links
You can find this and other recipes in the collection Recipes for Easter Monday Picnic.
Start preparing the zucchini bread by washing the zucchini and removing the top end with a knife.
Grate it with a coarse grater or chop it with a food processor.
Transfer it to a bowl and set aside.
In a large bowl, place the all-purpose flour, instant yeast for savory preparations, baking soda, salt, and grated Parmesan cheese.
Mix well and set aside.
Prepare the buttermilk: add a teaspoon of apple cider vinegar or white vinegar to the whole milk and mix with a whisk. You will see that it will thicken slightly in no time.
Add the melted butter and egg to the buttermilk and whisk to combine all the ingredients.
Combine the dry ingredients with the wet ones: mix with a spatula until the mixture becomes homogeneous.
Add the zucchini as well and mix again.
Transfer the batter into a loaf pan lined with wet and squeezed parchment paper.
Bake the zucchini bread in a preheated static oven at 350°F (180°C) for 50 – 60 minutes.
Remove from the oven and leave it in the pan for another 10 minutes. Allow it to cool completely on a wire rack before eating.
Zucchini Bread
Consult this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
FAQ (Questions and Answers)
Can I use other types of cheese?
To enrich this “bread,” you can use string cheese like cheddar, scamorza, or mozzarella.
How long does it last?
4-5 days in the refrigerator in an airtight container or two months in the freezer.
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Bon appétit!
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