Italian Zucchini Bread

RC :)


Original recipe and photo are from Great bread to go with soups or stews.


☆☆☆☆☆ 0 votes

10 - 12
15 Min
55 Min


  • 2 c
    all purpose flour
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp
    italian seasoning or oregano
  • 1/2 tsp
    garlic powder
  • 1 tsp
    dried minced onion
  • 1 c
  • 1/2 c
    butter, melted
  • 2
    eggs, beaten
  • 1 c
    shredded zucchini
  • 1 c
    shredded mozarella cheese

How to Make Italian Zucchini Bread


  1. Combine in a large bowl the first 8 dry ingredients.
  2. Add buttermilk, melted butter and eggs. Stir together with a spoon.
  3. Fold in the shredded zucchini and mozzarella cheese.
  4. Spray a 9x5 loaf pan with PAM. (I prefer to use 3 mini loaf pans.)
  5. Bake in pre-heated 350°oven for 55 - 60 minutes until the center tests done (appx. 40 for the smaller pans).
  6. Remove from oven and cool for about 10 minutes before removing from pan(s).

Printable Recipe Card

About Italian Zucchini Bread

Main Ingredient: Vegetable
Regional Style: Italian
Hashtag: #zucchini bread

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