Garden Zucchini Bread Recipe

Name: Garden Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; ½ teaspoon baking soda; 1 cup shredded zucchini; ½ cup seeded diced Roma tomatoes; ½ cup chopped scallion; ½ cup minced fresh basil; ½ cup shredded parmesan cheese (or Asiago, fontina, sharp cheddar); 1 cup buttermilk; 2 eggs; 3 tablespoons vegetable oil; 1 tablespoon red wine vinegar or 1 tablespoon white wine vinegar; sliced tomatoes (3 very thin slices)

Servings: persons

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
1 cup shredded zucchini
½ cup seeded diced Roma tomatoes
½ cup chopped scallion
½ cup minced fresh basil
½ cup shredded parmesan cheese (or Asiago, fontina, sharp cheddar)
1 cup buttermilk
2 eggs
3 tablespoons vegetable oil
1 tablespoon red wine vinegar or 1 tablespoon white wine vinegar
sliced tomatoes (3 very thin slices)

1
Preheat oven to 325.
2
Coat a 9 x 5 inch loaf pan with nonstick spray.
3
Combine flour, baking powder, salt, and baking soda in a large bowl.
4
Add zucchini, 1/2 cup tomato, scallions, basil, and cheese; toss to combine.
5
Whisk together buttermilk, eggs, oil, and vinegar in a second bowl.
6
Fold buttermilk mixture into zucchini mixture just until moistened; batter will be thick.
7
Scoop batter into prepared pan.
8
Level top of batter and garnish with fresh tomato slices.
9
Bake until a pick comes out clean, 70-75 minutes.
10
Let bread cool 10 minutes, then turn out of pan and cool on rack 40 minutes more before slicing.
11
*Good for making sandwiches .

986

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda, and more.

Yes, Garden Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Garden Zucchini Bread

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