Savory Zucchini Bread
This savory gluten-free zucchini bread is a delicious twist on a classic. Infused with garlic, herbs, and Parmesan cheese, it’s perfect as a side dish or a snack. Made with olive oil and fresh zucchini, this bread is moist, flavorful, and easy to make.
Equipment
- mixing bowls
- Grater
- Measuring cups and spoons
- Loaf pan
- spatula
- whisk
Ingredients
- 1 1/2 cups grated zucchini
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup olive oil
- 1 teaspoon apple cider vinegar
Instructions
Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan and set aside.
Prepare Zucchini:
- Grate the zucchini and set it aside.
Mix Dry Ingredients:
- In a mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, garlic powder, oregano, and thyme.
Mix Wet Ingredients:
- In another bowl, whisk together the eggs, olive oil, and apple cider vinegar.
Combine Mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated zucchini and Parmesan cheese.
Bake:
- Pour the batter into the prepared loaf pan.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Cool:
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.