Savory Olive Oil Rosemary Zucchini Bread

Zucchini bread is a popular way to use up excess zucchini during the summer harvest. It adds moisture and a subtle flavor to the bread.

This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Savory Olive Oil Rosemary Zucchini Bread

Cooking Method: Baking Cuisine: International Courses: Any, Appetizer, Bread Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 8 Calories: 1760

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Zucchini
• 2 cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₂ teaspoon Salt
• 1 tablespoon Fresh rosemary, chopped
• 2 large Eggs
• ¹⁄₂ cup Olive oil
• ¹⁄₂ cup Plain Greek yogurt
• ¹⁄₂ cup Parmesan cheese, grated

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel.
3. In a mixing bowl, combine the flour, baking powder, salt, and chopped rosemary.
4. In a separate bowl, whisk together the eggs, olive oil, and Greek yogurt.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the grated zucchini and grated Parmesan cheese.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the bread cool in the pan for 10 minutes.
10. Transfer the bread to a wire rack to cool completely before slicing and serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 23g8%

Sugars 5g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.