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Herb-Infused Zucchini Bread with Nut Topping

Herb-Infused Zucchini Bread with Nut Topping

Looking for a delightful way to enjoy zucchini? This Herb-Infused Zucchini Bread with Nut Topping is your answer! Bursting with fresh herbs and topped with a crunchy nut layer, this bread is perfect for breakfast, snacks, or even as a side dish. It’s an easy, flavorful loaf that will have you reaching for seconds.

Why You’ll Love This Recipe

This zucchini bread brings together the earthy flavors of fresh herbs with the subtle sweetness of zucchini. It’s a fantastic way to use up summer produce while enjoying a delicious homemade treat.

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  • Fresh and Flavorful: The addition of herbs elevates the classic zucchini bread.
  • Easy to Make: Simple ingredients and straightforward steps make this a breeze.
  • Versatile: Great for breakfast, brunch, or as a snack anytime.
  • Nutritious: Packed with veggies, it’s a wholesome choice for any meal.
  • Freezable: Make a double batch and save some for later!

Ingredients

  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup olive oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup chopped fresh herbs (such as basil, parsley, or dill)
  • ½ cup chopped nuts (walnuts or pecans work well)
  • Extra zucchini slices and nuts for topping

How to Make Zucchini Bread with Fresh Herbs

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, combine the grated zucchini, olive oil, granulated sugar, eggs, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the chopped fresh herbs and half of the chopped nuts.
  6. Pour the batter into the prepared loaf pan. Top with additional zucchini slices and the remaining nuts.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips for the Best Results

  • Squeeze excess moisture from the grated zucchini using a clean kitchen towel to avoid a soggy loaf.
  • Feel free to mix and match herbs based on your preference or what you have on hand.
  • Ensure your baking powder and baking soda are fresh for the best rise.

Easy Variations

  • For a sweeter twist, add chocolate chips or dried fruit like cranberries.
  • Swap half of the all-purpose flour with whole wheat flour for a heartier texture.
  • Try adding spices like cinnamon or nutmeg for a warm flavor profile.

What to Serve With It

  • Cream cheese or herb-infused butter for spreading.
  • A side salad for a light lunch.
  • Enjoy it with a cup of tea or coffee for a cozy snack.
  • Pair it with soup on a chilly day.

Storage and Reheating

Store the cooled 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 thaw overnight in the refrigerator and warm in the oven at 350°F (175°C) for about 10-15 minutes.

Recipe Card

Herb-Infused Zucchini Bread with Nut Topping
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10 slices)
Ingredients:

  • 2 cups grated zucchini
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup olive oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup chopped fresh herbs
  • ½ cup chopped nuts
  • Extra zucchini slices and nuts for topping

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, combine the grated zucchini, olive oil, granulated sugar, eggs, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the chopped fresh herbs and half of the chopped nuts.
  6. Pour the batter into the prepared loaf pan. Top with additional zucchini slices and the remaining nuts.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes: Squeeze excess moisture from grated zucchini for the best texture. Enjoy this bread fresh, or freeze for later enjoyment!

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