At Lucini Italia Co., we believe that the best-tasting foods only come from the finest authentic ingredients, like high-quality olive oil. Zucchini bread is a versatile bread that can be handy for breakfast, snacking or sides for lunch or dinner. While many may not think a vegetable can make a good baked good, zucchini bread is actually a fantastic and tasty addition to any baker’s recipe collection.
Our delightful recipe includes brown sugar and nutmeg for a slight hint of sweet spice, and the addition of buttermilk paired with imported olive oil—Lucini’s Premium Select gourmet olive oil, makes this a perfectly moist loaf. Find our high-quality olive oil, along with handcrafted sauces and other artisan cooking ingredients, in our online store.
The Perfect Snack Or Side Dish
Whether you love to bake, need a semi-healthy snack for that afternoon slump, or simply want to bring a unique and flavorful dish to your spring or summer picnic or family meal, we’re confident you’ll enjoy this delicious bread that takes only one hour to create. Lucini Italia Co. encourages you to try out our Savory Zucchini Bread recipe below!
Recipe Servings: 10 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 60 minutes
1 teaspoon Lucini® Premium Select Extra Virgin Olive Oil®
1 cup walnuts
1/3 cup Lucini® Premium Select Extra Virgin Olive Oil®
1/3 cup buttermilk
1 1/2 cups (twelve ounces) shredded zucchini (2-3 medium)
1 1/2 cups flour
1/3 cup dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup grated Parmesan cheese (optional)
Preheat oven to 350 degrees. Line 9 x 5 inch loaf pan with foil and swirl 1 teaspoon Lucini® Premium Select Extra Virgin 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, extra virgin 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.
Perfect for a snack, or even a quick breakfast.