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Zucchini bread is a delightful way to enjoy the fresh flavors of summer while also incorporating healthy vegetables into your baking. This Herb-Infused Zucchini Bread takes the classic recipe up a notch by adding fragrant herbs, making it a deliciously unique treat perfect for breakfast, snacks, or even as a side dish.
Why You’ll Love This Recipe
This zucchini bread is not only moist and flavorful but also easy to make. The addition of fresh herbs elevates the taste, giving it a fresh twist that makes it stand out. It’s a versatile recipe that you can enjoy at any time of day.
- Deliciously moist thanks to the zucchini.
- Herb-infused for a fresh and aromatic flavor.
- Easy to prepare with simple ingredients.
- Perfect for any occasion, from brunch to snacks.
- Vegetarian-friendly and packed with flavor.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup olive oil
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup thinly sliced zucchini (for topping)
- Fresh herbs (like basil or parsley) for garnish
How to Make Zucchini Bread with Fresh Herbs
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the grated zucchini and olive oil. Stir in the sugar until well combined.
- Add the eggs one at a time, mixing until fully incorporated.
- In another bowl, whisk together the flour, baking powder, salt, oregano, thyme, garlic powder, and black pepper.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan. Gently press the thinly sliced zucchini on top for added texture and presentation.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips for the Best Results
- Make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy loaf.
- For added flavor, try experimenting with other herbs like dill or rosemary.
- If you prefer a sweeter bread, you can increase the sugar to ¾ cup.
Easy Variations
- Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- Add in chopped nuts or seeds for a crunchy twist.
- Incorporate grated carrots or other vegetables for added nutrition and flavor.
What to Serve With It
- A dollop of cream cheese or goat cheese spread.
- A fresh salad for a light lunch.
- Slices paired with a hearty soup or stew.
- Enjoy it toasted with a drizzle of honey or maple syrup.
Storage and Reheating
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Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place slices in a toaster or microwave until warmed through.
Recipe Card
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 8 servings)
Ingredients:
2 cups grated zucchini (about 2 medium zucchinis)
1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup olive oil
2 large eggs
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon fresh thyme, chopped
½ teaspoon garlic powder
¼ teaspoon black pepper
½ cup thinly sliced zucchini (for topping)
Fresh herbs (like basil or parsley) for garnish
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the grated zucchini and olive oil. Stir in the sugar until well combined.
3. Add the eggs one at a time, mixing until fully incorporated.
4. In another bowl, whisk together the flour, baking powder, salt, oregano, thyme, garlic powder, and black pepper.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
6. Pour the batter into the prepared loaf pan. Gently press the thinly sliced zucchini on top for added texture and presentation.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
8. Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes:
Squeeze out excess moisture from the grated zucchini for best results. Enjoy your herb-infused zucchini bread warm or at room temperature!
