Hi Everyone,
Today I have a spin on my traditional quick bread recipes. I thought, hmmmm…. why do I always have to make a sweet bread? Why not go savory? I haven’t had a nice savory quick bread in a very long time. So as I rummaged through my refrigerator, I noticed I had two zucchini that really needed to be used and that inspired me to make today’s recipe which is Savory Olive Oil Rosemary Zucchini Bread.
This bread is amazing and the smell in the kitchen is to die for!! It’s moist, but firm and you can really taste the olive oil in it. I also seasoned it with garlic powder, parsley, rosemary and scallions. To give additional moister to the olive oil, I also used greek yogurt. I love baking with greek yogurt! I am pretty proud of this bread, and I am looking forward to having it with dinner.
This bread would make for a nice sandwich bread, add some creamy cheese, some tomatoes and a little bit of cooked chicken or you can top it with an egg and have it for breakfast. It also goes great with pasta, steak or chicken. Not only is it delicious and a great compliment to a meal but it is only 104 calories a slice. I was surprised when I calculated the calories. I love surprises like that!
- 1½ cups all purpose flour
- 1½ cups whole what pastry flour
- 1 tsp.baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. parsley
- ½ tsp. garlic powder
- 2 tsp. fresh rosemary; finely minced
- 3 large eggs or ¾ cup egg substitute
- 2 tbsp. milk
- ½ cup plain yogurt
- ½ cup olive oil
- 2 cups of zucchini; shredded, squeezed
- ¼ cup scallons, finely chopped
- Preheat oven to 350 degrees
- Spray two 9 x 5 loaf pans with cooking spray; set a side.
- In a bowl, add flour, baking soda, baking powder, salt, parsley, garlic powder and rosemary; mix until well combined; set a side.
- In a large bowl, add eggs, milk, yogurt and olive oil; mix until thoroughly combined. Add zucchini and scallions; mix until incorporated. Carefully stir in flour mixture until just combined. Don't over mix.
- Pour batter evenly between both loaf pans. Place in the oven and bake for 30- 40 minutes (my oven cooks fast 30 min. was perfect amount of time) or until center comes out clean with a toothpick. Let cool in loaf pan for 10 minutes, then carefully take the loaf out and place on a cooling rack.
So next time you are looking for a nice healthy, savory bread you should give this one a try. It’s different, but it is so good! I had to contain myself from eating a whole loaf. 🙂
Have a super fab day!
Toodles,
Jennifer
Orange Cranberry Bread
Classic Sausage and Herb Dressing with a Twist
Maple Banana Bread
Penne Pasta with Broccoli and Cheese
I love that you made a savory bread with your zucchini Jennifer. It sounds wonderful. I think it would be great spread with a bit of hummus.
Oh, I can just taste this. I think I need some to go with my gazpacho and carrot soup this week!
Is this recipe correct? My batter definitely wasn’t pourable. In fact, it was so thick and dry, I couldn’t even get the dry ingredients incorporated with the wet.
I’m sorry Robin, I am unsure why?
I tried this a second time, just in case I made a mistake the first time around, but experienced the same thing. Had to add more milk and olive oil just to incorporate the ingredients, but they still weren’t pourable.
My batter wasn’t pourable, either, so I followed your lead and added more milk and olive oil. Didn’t feel like enough for two loaves, so I made one mega loaf. Flavor was yummy!
This sounds delicious! Do you think it would freeze well?
Thanks Annette! yes, the bread will freeze well. I always freeze my bread.
Excellent. Thank you!
I tried the recipe , the wet ingredients need some change here , even I added more milk , oil .
Though I am getting a heavenly aroma of the flavours .