This divinely delicious Zucchini Parmesan and Chive Bread is brimming with savoury flavours throughout, a super soft crumb, and a perfectly moist texture. So easy to make! One bowl, straightforward ingredients, and lovely to enjoy as a snack or side anytime of day.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 8
Ingredients
2cups(325g) grated, packed zucchini, not wrung out, grated on the large holes of a box graterabout 2-3 small zucchini (*see notes)
2large eggs
1/2cup (115g) full-fat plain yogurt
zest from 1 lemon(optional)
1/3cup(75ml) extra-virgin olive oilplus a little more for the pan
1 1/2teaspoonbaking powder
1/2teaspoonbaking soda
1teaspoonKosher salt
2cups(250g) all-purpose flour
1cup (100g) grated Parmesan cheese(a little less cheese will not impact the outcome of this recipe)
2tablspoons chopped chivescan also use basil or a mix
Instructions
Preheat the oven to 350 degrees Fahrenheit. Lightly butter or oil a 9×5-inch loaf pan, a 10x5-inch loaf pan, or an 8x8 cake pan. Line the loaf pan with a sling of parchment paper.
In a large bowl, whisk the eggs, yogurt, lemon zest, and olive oil until thoroughly combined. Stir in the baking powder, baking soda, and salt, and whisk again until well incorporated.
Use a spatula to fold in the flour, grated zucchini, Parmesan, and chives. Mix only until there are just a few visible streaks of flour left in the batter.
Pour into the prepared pan and bake for 60 to 65 minutes if using a 9x5 loaf pan, or 45 to 55 minutes if using a 10x5 or 8x8 pan. Note that all ovens vary in temperature and the bread is not done until golden on the outside and a toothpick inserted in the middle of the loaf comes out clean.
Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
Notes
*Weigh the zucchini AFTER shredding. Because we are not wringing out any excess moisture from the zucchini, it is important to not use too much zucchini or the loaf could end up too dense. In case you don't have a scale, firmly (but not too firmly) pack 2 cups of the grated zucchini into a measuring cup.To Store: Whether you store the zucchini bread on the counter or in the fridge, always store in an airtight container or tightly wrapped in plastic so it doesn't dry out. The zucchini bread will keep well on the counter, for up to 2 days. Longer than that, transfer the zucchini bread to the fridge, for up to 5 days.To Freeze:Freezing zucchini bread is a great option for long-term storage. You can either freeze the whole loaf or you can slice it and store individually.To freeze a whole loaf, let the zucchini bread cool completely. Wrap it tightly in plastic and place in a an airtight, freezer-safe container or plastic bag. Transfer to the freezer for up to 2 months.