Easy Sun Dried Tomato + Zucchini Bread
This sund dried tomato and zucchini bread is flavor packed! You will fall in love with the texture and simple magic of the ingredients. Imagine juicy sun-dried tomatoes bursting with concentrated flavor. They lie nestled amongst tender ribbons of fresh zucchini, and generously studded with your favorite cheese. It is a stunning combination.
No need to ring out the grated zucchini in this recipe. The moisture is necessary for the loaf. You can use olive oil or melted butter for this recipe. Instead of buttermilk, you an use Greek yogurt or sour cream.
This sun dried tomato and zucchini bread will fill your kitchen with an incredible aroma. The result is a beautifully golden-brown loaf with a wonderfully moist crumb.
The bread is fantastic served warm with a slather of butter, alongside a bowl of soup, or even as a flavorful base for a light sandwich. I enjoy it with a fried, runny egg on top!
If you like this sun dried tomato and zucchini bread recipe, you will also love my Healthy Savory Zucchini Bread or my Italian Zucchini Scarpaccia.
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Easy Sun Dried Tomato + Zucchini Bread
Ingredients
- 2 large eggs, room temp + lightly beaten
- 1 cup buttermilk, room temp
- 1/4 cup olive oil
- 2 cups zucchini, grated
- 1/2 cup sun dried tomatoes, chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cups all purpose flour, sifted
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp Italian herb blend
- 1 tsp dried chives
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350℉. Line an 9×5 inch loaf pan with parchment paper.
- Do not squeeze the grated zucchini.
- In a large bowl, whisk together the lightly beaten eggs, buttermilk and olive oil. Next, add in the zucchini, sun dried tomatoes, mozzarella, parmesan and mix until combined. Then, sift in the flour, baking powder, baking soda, Italian herb blend, dried chives, salt, garlic powder and mix together until JUST incorporated. Transfer mixture to the pan and spread out evenly. Top with a little more shredded cheese and bake for 50-60 minutes or until toothpick comes out clean. Check the loaf at 35 minutes and if its browning too quickly, loosely add aluminum foil tent over the top of it. Transfer to a wire rack to allow to cool completely.
Notes
- Store leftovers in an airtight container in the fridge 4-5 days or store on the counter for up to 3 days.
- You can sub in melted butter for the oil.
- Any shredded cheese works here in place of mozzarella.
- You can sub in kefir for the buttermilk.
Nutrition
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