Recipe - More Zucchini Bread

I've already posted my ol' tried-and-true sweet zucchini bread recipe, but I'm in the market for more. I need variety. I'm particularly ISO a really good savory zucchini bread recipe that is not just Bisquick with zukes in it, as well as a really tasty low-carb/light variety. Or any zuke bread recipe that is especially interesting. I already know all about the pumpkin pie spice, the crushed pineapple, the addition of chocolate chips or nuts. I'm taking majorly innovative.

I'm already preparing the tried-and-true with whole-wheat flour, wheat germ, flax seed, and unsweetened applesauce in place of some of the oil, and less sugar than called for, so I'm doing a pretty good job on that one. But still, I want more-more-more! Because when I pick the zucchinis, there are, say it with me, more-more-more!

Here are a few untested (by me) recipes I've found. Again, PLEASE, if anyone tries any of the recipes I post, I BEG YOU to please comment with a review. Thanks!

Savory Zucchini Bread Mom’s Big Book of Baking Copyright 2001 Nonstick cooking spray 1 cup peeled and grated zucchini (use large holes of a box grater) I didn't peel it 3 cups unbleached all-purpose flour 1 tablespoon plus 1 teaspoon baking powder ½ teaspoon salt 1 large egg ¼ cup olive oil 1 ½ cups whole or lowfat milk 1 ½ cups grated Pecorino Romano or Parmesan cheese I used the canned blend 1/3 cup pitted and coarsely chopped Kalamata olives ¼ cup finely chopped fresh parsley leaves I used some dried 1. Preheat oven to 350 degrees. Coat the inside of a 9x5-inch loaf pan with cooking spray. Squeeze the grated zucchini over the sink to remove any excess moisture. Set it aside. 2. Combine the flour, baking powder, and salt in a large mixing bowl. Add the eggs, oil and milk. With a wooden spoon, stir until all the ingredients are moistened. Stir in the zucchini, cheese, olives and parsley. 3. Scrape the batter into the prepared pan. Bake the loaf until it is golden and a toothpick inserted in the center comes out clean, 60 to 65 minutes. Let the bread cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on the rack to cool completely.

This savory recipe, from Lucina Brand, sounds promising:

Savory Zucchini Bread

1 teaspoon Lucini® Premium Select Extra Virgin Olive Oil™
1 cup chopped walnuts
3 eggs
1/3 cup Lucini® Premium Select Extra Virgin Olive Oil™
1/3 cup buttermilk
12 ounces (1 ½ cups) shredded zucchini (2-3 medium)
1 ½ cups flour
1/3 cup dark brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
¼ cup grated Parmesan cheese, optional


Preheat oven to 350 degrees. Line 9 x 5 inch loaf pan with foil and swirl 1 teaspoon LUCINI Olive Oil around on bottom, leaving sides dry. Spread chopped nuts on baking sheet and toast 6-8 minutes. Allow to cool.

Whisk together eggs, LUCINI Olive Oil and buttermilk. Mix in zucchini. Mix together flour, sugar, baking powder, soda, salt and nutmeg in large bowl (sift if there are lumps). Add wet mixture to dry, stirring to just dampen. Add Parmesan, if desired.

Spoon into prepared pan. Bake in middle of oven 50-60 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Lift out with foil. Cool completely. Tip: flavors will develop best if bread is wrapped and refrigerated overnight. To avoid crumbling, slice with serrated knife using a gentle “sawing” motion.

This one gets to be re-posted b/c the original post provided a photo which is making me salivate:







Savory Zucchini Bread
Mom’s Big Book of Baking Copyright 2001

Nonstick cooking spray
1 cup peeled and grated zucchini (use large holes of a box grater) I didn't peel it
3 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
¼ cup olive oil
1 ½ cups whole or lowfat milk
1 ½ cups grated Pecorino Romano or Parmesan cheese I used the canned blend
1/3 cup pitted and coarsely chopped Kalamata olives
¼ cup finely chopped fresh parsley leaves I used some dried

1. Preheat oven to 350 degrees. Coat the inside of a 9x5-inch loaf pan with cooking spray. Squeeze the grated zucchini over the sink to remove any excess moisture. Set it aside.
2. Combine the flour, baking powder, and salt in a large mixing bowl. Add the eggs, oil and milk. With a wooden spoon, stir until all the ingredients are moistened. Stir in the zucchini, cheese, olives and parsley.
3. Scrape the batter into the prepared pan. Bake the loaf until it is golden and a toothpick inserted in the center comes out clean, 60 to 65 minutes. Let the bread cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on the rack to cool completely.


...as is this one and the next...

Low-Carb Savory Zucchini Tart (Adapted from Rachel Ray's Zucchini Gruyere Tart)

• 4 cups shredded zucchini
• 1-1/2 tsp. kosher salt
• 4 Tbsp. butter, melted
• 1 cup fresh whole wheat bread crumbs (from about 3-4 slices of whole wheat bread)
• 1 tsp. fresh thyme
• 1 Tbsp. fresh parsley
• 1 cup gruyere cheese, shredded
• 1 cup peeled and shredded celeriac (celery root)
• freshly-ground pepper

Preheat the oven to 350 degrees F. Place shredded zucchini in a colander with the kosher salt. Toss until well combined. Allow the zucchini mixture to drain for about 20 minutes, stirring occasionally.

In the meantime, toss the melted butter with the bread crumbs, thyme, parsley and a quarter-cup of the gruyere cheese. Press the bread crumb mixture into a tart pan with a removable bottom. Bake 10 to 15 minutes until light golden brown. Do not overbake. The fresh bread crumbs burn more easily than packaged bread crumbs.

Remove from oven and increase the oven temperature to 400 degrees F. Take the zucchini mixture and roll it in a kitchen towel, squeezing out as much water as possible. Place zucchini in a large mixing bowl. Add the shredded celery root and remaining gruyere cheese. Season with freshly-ground black pepper.

Spread out evenly on top of the bread crumb crust. Bake 40 to 50 minutes until the cheese is melted and the tart is lightly browned.

Makes 6 servings.

Per serving: 212 calories, 14 g fat (8 g saturated fat), 40 mg cholesterol, 13 g carbohydrate, 3 g fiber, 9 g protein, 11% vitamin A, 27% vitamin C, 23% calcium, 5% iron

Zucchini Bread with Toasted Pecans, Mushrooms, Garlic & Herbs

from the Alexander Hamilton House

Makes 2 loaves

• 20 oz all purpose flour (4 cups)
• 2 pounds zucchini, shredded on a box grater
• 1/2 cup sugar, divided into 1/4 cups
• 1 cup pecans, toasted and rough chopped
• 1 cup cooked mushrooms
• 2 heads garlic, slow roasted and rough chopped
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tbsp salt
• 2 tbsp fresh sage, chives, or thyme, minced
• 1 cup sour cream
• 4 eggs, beaten
• 4 oz unsalted butter, melted & cooled
• 1/3 cup olive oil

Preheat oven to 375F.

1. Grease 2 9x5 inch loaf pans.
2. Put shredded zucchini into a fine mesh strainer and set over a bowl to drain for 30 minutes.
3. Toss the nuts with the flour, 1/4 cup of sugar, baking soda, baking powder and salt.
4. Whisk together the remaining 1/4 cup of sugar, sour cream, eggs, butter and olive oil.
5. After zucchini is drained, use a dish towel to squeeze out any leftover moisture. Stir the zucchini into the egg mixture, along with the mushrooms, garlic and herbs. Add the wet ingredients to the dry and fold gently until just moistened.
6. Scrape the batter into the prepared pans and smooth with a spatula.
7. Bake until the loaves are golden brown and a toothpick comes out of the center clean, about 1 hour and 10 minutes. Don't forget to rotate the pans! Cool 10 minutes in pan, then on a wire rack for an hour.
8. Wrap and store in refrigerator or freezer.