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Roasted Garlic & Parmesan Zucchini Bread Recipe

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  • Author: Chef Sophia
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (8 slices)

Description

This Roasted Garlic & Parmesan Zucchini Bread is a savory twist on traditional zucchini bread, blending roasted garlic, Parmesan cheese, and fresh zucchini for a moist, flavorful loaf. Perfect as a side dish, snack, or light meal, it’s simple to make and sure to impress your family or guests with its delicious combination of savory flavors. Ideal for vegetarians and those seeking a gluten-free alternative, this bread is versatile, easy, and full of flavor!

Ingredients

2 medium zucchinis (about 1 cup grated)

1 head of garlic (for roasting)

1 ½ cups all-purpose flour

1 cup grated Parmesan cheese

2 large eggs

⅓ cup olive oil

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon black pepper

Instructions

  1. Roast the Garlic:
  2. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap it in foil, and roast for 30-35 minutes, until soft and fragrant.
  3. Prepare the Zucchini:
  4. While the garlic roasts, wash and grate the zucchinis. After grating, squeeze out excess moisture from the zucchini to avoid a soggy batter.
  5. Combine Wet Ingredients:
  6. Once the garlic has cooled, mash it and combine with the grated zucchini, eggs, and olive oil. Mix well.
  7. Combine Dry Ingredients:
  8. In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.
  9. Mix Everything Together:
  10. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the grated Parmesan cheese until evenly distributed.
  11. Prepare the Pan:
  12. Grease a loaf pan with olive oil or line it with parchment paper to prevent sticking.
  13. Bake:
  14. Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
  15. Cool and Serve:
  16. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Leftovers: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
  • Crispier Crust: For a crispier crust, pre-bake the crust for 10 minutes before adding the batter.
  • Herb Variations: Add fresh thyme or rosemary for added flavor.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American, Mediterranean

Find it online: https://sophiasdishes.com/roasted-garlic-parmesan-zucchini-bread-recipe/