Easy Sun Dried Tomato + Zucchini Bread
This savory sun dried tomato and zucchini bread is moist, flavor packed and a cinch to make! If you're looking for a delicious way to use up your zucchini you're in the right place!
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 9x5 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
You may also like these Easy Sun Dried Tomato + Egg Biscuits
- 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
Calories: 231kcal | Carbohydrates: 24g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 51mg | Sodium: 543mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 648IU | Vitamin C: 13mg | Calcium: 174mg | Iron: 2mg