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A Savory Zucchini Bread Recipe with Tomatoes

A Savory Zucchini Bread Recipe with Tomatoes
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!

Savory Tomato and Zucchini Bread (adapted from Simple Bites)
makes one large 9 x 4″ loaf plus 4 – 6 muffins

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

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.

More from Brooklyn Supper on Babble:
24 Sweet Breakfasts Made with Fresh Summer Berries
21 Reduced-Guilt Chocolate Cake Recipes!
An Easy Black & Blueberry Buckwheat Pancake Recipe

Read more from Elizabeth and Brian on Brooklyn Supper.
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