Basil Zucchini Bread

Tue, Jun 8, 2010

Bread, Recipes

Basil Zucchini Bread

There is often an over abundance of both basil and zucchini in the summer. There are many zucchini bread recipes that help use up all that extra zucchini, and this one is no exception. It’s a savory bread with basil and onions to give a savory flavor instead of sweet!

    Serves 10 – 12
    Time required 45 minutes
    Difficulty level 3
    Cost of ingredients 5 USD

  • 1 cup (250ml) onions, chopped
  • 2 tablespoons (30ml) butter
  • 2 1/2 cups (310ml) flour
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 tablespoon (15ml) sugar
  • 2 large eggs
  • 4 tablespoons (60ml) unsalted butter, softened
  • ½ cup (125ml)milk
  • 1 teaspoon (5ml) lemon juice or white vinegar
  • 2 cups (500ml) zucchini, washed well and grated
  • 1 cup (250ml) fresh basil leaves, chopped

In a pan over medium heat, saute onions in 2 tablespoons of butter until soft. Remove from heat and set aside.

Whisk together flour, salt, black pepper, baking soda and powder in a large bowl.

In another bowl cream together 4 tablespoons butter and sugar. Add in eggs. Mix together milk and lemon juice or vinegar, then add to butter/sugar/egg mixture, mixing well.

Stir zucchini, basil and softened onions into butter mix. Next add in flour mix and stir until just combined.

Pour into a bread pan or cake tin, or into a muffin pan. Put in a preheated oven at 400F (200C) and allow to bake 15 – 20 minutes or until a toothpick inserted into the center comes out clean.  May take longer as a loaf of bread.

Place on a rack and allow to cool before serving.

Photo by tiny banquet committee

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This post was written by:

Rochelle - who has written 283 posts on Made in Kitchen Blog.

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One Response to “Basil Zucchini Bread”

  1. Bonnie Says:

    This sounds like it would be really good.
    as I have both Zucchini and basil in my garden I will be trying this.

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