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With flavors inspired by Italian basil pesto, this savory zucchini bread is a delicious twist on the classic sweet version. It’s easy to make with pantry basics, and flexible enough to serve any time of day.
You can make it with homemade or store-bought pesto, and it works as well for brunch or snacking as it does paired with a bowl of soup or a tossed salad. Unlike most savory zucchini breads, this one skips the cheddar and leans into herbal flavors with an Italian flair for something different.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PESTO: We always opt to make a batch of basil and parsley pesto for this bread and use the leftovers to toss with pasta. Store-bought pesto is a great shortcut, though, and works well.
BUTTERMILK: Full-fat buttermilk gives the bread a soft, tender crumb. If you don’t have any, make a quick substitute by mixing 1 cup whole milk with 1 tablespoon white vinegar and letting it sit for 15 minutes. You can also use plain yogurt (not Greek) thinned with milk.
PINE NUTS: Pine nuts add a buttery crunch, but feel free to skip them altogether or substitute chopped walnuts, although they will change the flavor a little.
CHEESE: Grated Parmesan adds a nutty, savory element to this quick bread. You can swap in Pecorino Romano or Grana Padano for similar flavor.
Overview
How to Make Savory Zucchini Bread
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by grating the zucchini and squeezing out the excess moisture using cheesecloth or a clean kitchen towel. Next whisk the wet ingredients together (eggs, buttermilk, olive oil, and pesto) before combining them with the dry mix of flour, baking powder, baking soda, salt, sugar, Parmesan, and pine nuts.
The mixture comes together into a thick, spoonable dough. Stir in the grated zucchini and scallions, divide between two greased loaf pans, and bake until golden, 40 to 50 minutes. Once baked, let the loaves rest in the pan briefly before cooling fully on a wire rack.
Kitchen Tip
Some recipes skip squeezing the liquid from the zucchini, but we don’t recommend that shortcut. Zucchini varies in moisture, and too much liquid can lead to soggy bread.
More Easy Quick Bread Recipes
Quick breads are a great way to bake something satisfying without the work involved with yeast. Whether you’re a seasoned baker or just getting started, these three simple recipes are worth a try.
Our Chocolate Zucchini Bread is also baked with buttermilk and makes a lightly sweetened treat for chocolate lovers. Sour Cream Banana Bread is a perennial favorite that’s easy to make and has a rich banana flavor and moist, tender texture that makes it the best banana bread ever. And last but far from least, our Cinnamon Walnut Quick Bread delivers comforting, old-fashioned cinnamon roll flavor with just 15 minutes of prep time.
Savory Zucchini Bread with Pesto
Ingredients
- 1/2 lb zucchini, coarsely grated (see notes)
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 1/4 cup extra-virgin olive oil
- 2 tablespoons basil pesto
- 2 scallions, finely chopped
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 3 tablespoons pine nuts
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F and generously butter 2 standard loaf pans (9 x 5 x 3-inches).
- Use a box grater to grate the zucchini (see notes), then wrap the grated zucchini in a double thickness of cheesecloth and wring out the excess liquid (see notes below). Place in a small bowl and set aside.
- In a medium mixing bowl, whisk the eggs, buttermilk, olive oil and pesto together until well blended. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Stir in the pine nuts and Parmesan cheese. Combine with the wet ingredients, then stir in the zucchini and scallions and mix until blended. Don't overmix.Note: The mixture will be stiff – more like a dough than a batter.
- Divide the mixture between the prepared loaf pans and bake until golden brown on top and a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- Cool in the pans for 10 minutes, then turn onto cooling racks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is incredibly tasty, excellent as garnishing for grilled meat with a little yoghurt dip. I can imagine it with soups, as well. It’s indeed savory, with such well-balanced, heartwarming, yet enticing flavors. Definitely a keeper, thank you!