Savory Zucchini Bread

14 ingredients
5 steps

Ingredients

  • 1 1/4 cups (158 grams) shredded, unpeeled zucchini (from 1 medium zucchini) (not squeezed or wrung dry)
  • 1 cup (113 grams) shredded manchego or aged cheddar (from a 4-ounce piece)
  • 1/2 cup (112 grams) extra-virgin olive oil
  • 1/2 cup (115 grams) whole-milk yogurt, regular or Greek
  • 2 large eggs
  • 1 1/2 teaspoons finely grated lemon zest plus 1 tablespoon juice from a large lemon
  • 1 1/2 cups (180 grams) all-purpose flour
  • 1/2 cup (60 grams) rye flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon smoked paprika
  • 1/2 cup (55 grams) slivered almonds (can substitute chopped walnuts)
  • 1/2 cup (62 grams) castelvetrano olives, chopped

Directions

  1. 1
    Heat oven to 350 degrees. Generously butter or oil the bottom and sides of a 9-inch loaf pan. (If your bread pan isn't non-stick, line the bottom with parchment paper for extra insurance.)
  2. 2
    In a medium bowl, use a rubber spatula to mix together the zucchini, cheese, extra-virgin olive oil, yogurt, eggs, lemon zest, and lemon juice together until well incorporated.
  3. 3
    In a large bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, salt, and paprika.
  4. 4
    Pour the zucchini mixture into the dry ingredients, folding a few times with a rubber spatula, then add the almonds and olives. Gently mix until just combined and no flour remains. Scrape batter into prepared pan. (Note: the batter is thick and dense but the resulting bread is not!)
  5. 5
    Bake for about 55 to 65 minutes, rotating the pan about halfway through baking, or until a paring knife or thin skewer inserted into the middle of the bread comes out clean. (Note: don't use a toothpick; it's an unreliable gauge of doneness.) The crust will be golden brown. Let cool in the pan for 10 minutes, then remove the bread from the pan and cool on a rack completely before slicing. The flavor is even better the next day. Store it in an airtight container or wrapped in foil for 3 to 5 days.

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