Description
Savory Zucchini Bread with Nuts and Herbs is a moist, hearty quick bread packed with grated zucchini, crunchy nuts, and flavorful herbs — perfect as a snack, side, or light meal.
Ingredients
Units
Scale
- 2 cups grated zucchini (excess water squeezed out)
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 large eggs
- 1/3 cup olive oil
- 1/4 cup milk (dairy or plant-based)
- 1/2 cup chopped walnuts or pecans
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, pepper, oregano, and thyme.
- In a separate bowl, beat the eggs, then mix in olive oil and milk.
- Fold the wet mixture into the dry ingredients until just combined.
- Stir in the grated zucchini, nuts, parsley, and Parmesan if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze zucchini well to avoid soggy bread.
- Use fresh herbs if available — triple the amount of dried herbs if substituting.
- Store leftovers in the fridge for up to 5 days, or freeze for longer storage.
- Delicious served warm with butter, cream cheese, or alongside soup or salad.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg