Wednesday, September 7, 2011

Savory Zucchini Bread

This is a wonderfully flavored bread – great served along side spaghetti, and excellent for sandwiches. 

It’s another great way to use up the last of your garden zucchini!

Savory Zucchini Bread – Adapted from A ‘Latte with Ott


  • 1/2 C buttermilk
  • 1 T olive oil
  • 3/4 C shredded zucchini
  • 1 T minced onion
  • 2 T colby jack cheese, shredded
  • 1 heaping T sugar
  • 1 tsp. salt
  • 1/8 tsp. lemon juice
  • 1/2 C oats
  • 1 C whole wheat flour
  • 1 1/2 C bread flour
  • 2 1/4 tsp. yeast


Place the ingredients in your bread machine pan according to manufacturers directions.  Use the basic bread cycle. 

When the bread is done, remove from the pan and allow to cool completely before slicing. 


Linked to: These Chicks Cooked


  1. Love it, a zuke bread that's not a quick bread. I'll have to work this into the menu next week!!

  2. It turned out beautifully! I don't think I've made bread that pretty before :)

  3. That is one gorgeous looking loaf of bread. I imagine the zucchini also makes the bread wonderfully moist. I'll have to give this a try.I hope you have a great day. Blessings...Mary

  4. If you could see the crazy beast of a zucchini we dug up from the garden thats currently sitting in the kitchen BEGGING to be baked with, you would know quite how much I am loving the sound of this recipe :) It sounds utterly perfect, and i would never have thought to serve it along side a main meal but that really is such a great idea! Lovely recipe indeed :)

  5. Would you still mix everything up and let it rise if you were making it by hand?

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  8. I want to make this without a bread maker, so by hand. How big of a loaf did it make? I need to know if I should put it in 1 regular size loaf pan or 2?

  9. This recipe makes 1 regular-sized bread loaf! Enjoy!

  10. What do you do to make this by hand, without a bread machine?

    1. Here's my directions for how to convert any bread machine recipe to be made by hand:

  11. I am not sure what I did wrong, but my dough is REALLY heavy. Very unlike other doughs I've worked with before. I'm hoping it still turns out, though. I did sub AP flour for the bread flour and didn't use a bread machine. (I used your instructions for how to do this.) Anyhow, is it normally a very heavy dough, does anyone know?

    1. I've not made it yet by hand, but I do know that sometimes dough can get very heavy/dense with added ingredients (e.g., raisins, or zucchini). It could also be the yeast -- perhaps the water was too hot? You might have to let the dough rest longer -- until it really doubles in size (rather than by the time amount). It should still turn out for you (I just recently had a roll recipe that I've made at least 50x do this same thing), but you'll definitely want to let it rise longer.


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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