The original savory zucchini bread recipe over at Food Blogga included cilantro and pepitas. Our cilantro had run it’s course and was now flowering out in the garden. Rather than run to the store, I just used some of the massive amounts of sweet basil instead. I also didn’t want to specially buy the pepitas for this one recipe, so I used walnuts that I already had in the freezer.
Zucchini bread in general freezes really well, so I’m making it like crazy and stocking up our freezer. We planted less zucchini this year, but we still seem to have SO much of it!
Adapted from Food Blogga
Makes 2 loaves
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 large eggs
- 1 1/2 cups sugar
- 1 cup canola oil
- 2 cups shredded zucchini, with the skins
- 1/2 cup scallions, diced
- 1 cup shredded mixed Mexican cheeses
- 1/3 cup finely chopped fresh sweet basil
- 1 cup walnuts, diced
1. Place oven rack in center of oven, and preheat to 350 degrees F. Coat 2 8 1/2″ x 4 1/2″ loaf pans with cooking spray.
2. Place a skillet over medium heat, add 1 tablespoon olive olive. Sautee diced scallions until soft and golden, about 5 minutes or so.
3. In a large bowl combine flour, salt, black pepper, baking soda, and baking powder.
4. In a medium bowl beat eggs and sugar with an electric mixer. Add oil and beat until combined. Add the wet ingredients to the dry, and stir by hand. Fold in zucchini, scallions, cheese, basil, and walnuts.
5. Divide batter between two loaf pans. Bake for 50-60 minutes or until a cake tester inserted in the middle comes out clean. Cool for 10 minutes. Remove from pans and place on a wire rack. Cool completely before wrapping. This freezes beautifully.