The Pioneer Woman Tasty Kitchen
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Savory Olive Oil Rosemary Zucchini Bread

2.00 Mitt(s) 1 Rating(s)1 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 5

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Level: Easy

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Description

A savory, healthy, low-calorie quick bread made with zucchini, garlic powder and scallions.

Ingredients

  • 1-½ cup All-purpose Flour
  • 1-½ cup Whole Wheat Pastry Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 1 teaspoon Parsley
  • ½ teaspoons Garlic Powder
  • 2 teaspoons Fresh Rosemary, Finely Minced
  • 3 whole Eggs Or Swap 3/4 Cup Egg Substitute For The 3 Eggs
  • 2 Tablespoons Milk
  • ½ cups Plain Greek Yogurt
  • ½ cups Olive Oil
  • 2 cups Shredded Zucchini, Squeezed Dry
  • ¼ cups Scallions, Finely Chopped

Preparation

Preheat oven to 350 F. Spray two 9 x 5 loaf pans with cooking spray; set aside.

In a medium-sized bowl, add flours, baking soda, baking powder, salt, parsley, garlic powder and rosemary; mix until well combined. Set aside.

In a large bowl, add eggs, milk, yogurt and olive oil; mix until thoroughly combined. Add zucchini and scallions; mix until incorporated. Carefully stir in flour mixture until just combined. Don’t over mix.

Pour batter evenly between both loaf pans. Place in the oven and bake for 30-40 minutes (my oven cooks fast so 30 minutes was my perfect amount of time) or until a toothpick inserted in the center comes out clean. Remove pans from oven. Let bread cool in the pan for 10 minutes, then carefully take the loaf out and place on a cooling rack.

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Profile photo of Sue

Sue on 7.26.2016

I was excited to try this since harvesting a lot of zucchini from my garden. Followed the recipe exactly but the mixture was thick and dry, not enough liquid to moisten all the flour. I added about 1/2 cup water just to be able to incorporate the dry ingredients but the batter was still very thick. The taste didn’t wow me, it definitely needs more salt and the olive oil dominates. If I made this again, I would add more garlic powder and less oil and figure out the liquid part. Maybe if I don’t squeeze out the water from zucchini? Also, by my rough calculations, each slice would have at least 4.5 grams of fat from the olive oil alone (1/4 cup per loaf = 54 grams fat @ 12 slices = 4.5 gram each) but that doesn’t even factor in eggs and yogurt…

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