By Elizabeth Stark
Though I’m pretty smitten with the sweet version, I thought I’d try my hand at a savory zucchini bread recipe. And guess what? It was pretty darn tasty. I loved the interplay of the acidic tomatoes and the moist and flavorful zucchini. For this recipe, I added a touch of Old Bay seasoning and several twists of white pepper - just enough to give everything a little kick!
When preparing your ingredients, be sure to remove all the seeds from the tomatoes. Also, only fill the bread pan to two-thirds of the way full, otherwise the bread will be too wet.
Keep in mind that this recipe makes for incredible muffins, so definitely make a few as a way to use up the extra batter, but consider making the whole recipe in muffin form!
More Zucchini Bread Recipe:
Whole Wheat Zucchini Applesauce Bread
Savory Tomato and Zucchini Bread
makes one large 9 x 4″ loaf plus 4 – 6 muffins
Ingredients:
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon fresh ground white pepper (reduce amount if using black peppercorns)
- 1/4 teaspoon Old Bay seasoning
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt, plus more for top
- 2 eggs, room temperature
- 3/4 cup full fat yogurt, room temperature
- 1/3 cup buttermilk (here’s how to substitute milk), room temperature
- 1/3 cup olive oil
- 1/2 cup sugar
- 2 cups shredded zucchini
- 1/2 cup cherry tomatoes, seeds removed, and sliced
Directions:
- Set out the eggs, yogurt, and buttermilk to come to room temperature.
- Preheat the oven the 350 degrees. Liberally butter a 9 x 4″ loaf pan, and butter or add paper liners to a 6 cup muffin tin.
- In a large bowl, whisk to combine the flours, spices, baking soda and powder, and sea salt.
- In a medium sized bowl, use a whisk to beat eggs until pale and foamy, for 1 – 2 minutes. Fold in yogurt, buttermilk, and olive oil. Then mix in the sugar, zucchini, and cherry tomatoes, until everything is well incorporated.
- Fold the wet ingredients into the dry. Spoon into prepared loaf pan, filling to about two-thirds. Sprinkle top with a generous pinch of sea salt and a few twists of pepper. Fill the muffin cups two-thirds as well. Set everything in the preheated oven. The muffins will be ready after 45 minutes. Remove from oven and cool for 10 minutes. The bread will take 60 – 70 minutes. Look for the center to set up and be springy. A toothpick inserted in the center should come out with just a few crumbs attached. Cool for 10 minutes before removing from the pan, and allow bread to cool fully before slicing.