Savory Zucchini Bread with Pesto

Three slices of savory pesto zucchini bread on a tile surface surrounded by a cutting board with the remainder of the loaf on it, a whole zucchini, a bowl of pesto, a dish of butter, Parmesan and a grater, pine nuts and basil leaves.

4.50 from 2 votes

This savory zucchini bread combines the fresh flavor of basil pesto with Parmesan cheese and buttery pine nuts for a quick bread that’s moist, flavorful, and easy to make.

Prep Time20

Cook Time45

Total Time1 5

Course: Baking

Cuisine: Italian

Servings: servings (2 loaves)

Author: Lynne Webb

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

ABOUT THE ZUCCHINI: 1/2 pound (8 ounces) of zucchini should yield approximately 1-1/2 cups once grated. For best results, use the largest holes on a box grater. Once you squeeze out the majority of the excess liquid, you should be left with about 1 cup.

Nutrition