Description
A savory quick bread featuring zucchini and basil pesto.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup prepared basil pesto
- 1 cup grated zucchini, squeezed dry
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and pepper.
- In a large bowl, whisk the eggs, oil, and sugar until combined.
- Stir in the pesto until mixed.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the grated zucchini and Parmesan cheese.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- Squeeze excess moisture from the grated zucchini using paper towels or a clean kitchen cloth.
- You can use homemade or store-bought pesto.
- If the top browns too quickly, loosely tent the loaf with aluminum foil during the last 15 minutes of baking.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6
- Sodium: 250
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 35
Keywords: pesto, zucchini bread, savory bread, quick bread, basil