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Zucchini Bread with Sun Dried Tomatoes

zucchini bread with sun dried tomatoes Side
 Zucchini Bread with Sun Dried Tomatoes
  • Prep 25 min
  • Total 11 hr 10 min
  • Ingredients 12
  • Servings 16

Zucchini bread is usually sweet, but today I felt like trying something different. I had some sun-dried tomatoes left in my pantry from a cashew and sun-dried tomato cream cheese I had made, so I decided to add them to the mix and make a savory bread that I could enjoy with a little bit of butter. It always feels like a treat when I have toasted bread with butter next to a salad or some homemade soup. This inspired me to make this homey bread, a perfect complement to all my seasonal soups this winter. The result is delicious enough to eat on its own. Warm it up in the oven or toaster and cover it with your favorite spread. Few things feel as cozy during the cold winter months as homemade bread, so enjoy the experience! MORE + LESS -

Ingredients

1/3
cup chopped sun dried tomatoes
4
small/medium zucchini
1 1/2
tablespoon salt
1 3/4
cups whole wheat flour
2 1/4
teaspoons baking powder
1/2
teaspoon pepper
1/3
cup butter, melted
1/3
cup coconut palm sugar
2
teaspoons dried rosemary
Rind of 1/2 lemon
2
eggs
1/4
cup water

Directions

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  • 1
    Soak the sun dried tomatoes overnight in a bowl of water. Rinse.
  • 2
    Grate the zucchini and mix with 1/2 tablespoon salt in a bowl. Set aside for 10 minutes, and then put in a cheese cloth and press to drain all the water. You should end up with about 1 cup of very well pressed and compacted grated zucchini.
  • 3
    Preheat the oven to 350° F.
  • 4
    Mix the flour, baking powder, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl.
  • 5
    Mix the butter, sugar, rosemary, lemon rind, eggs and water in another bowl. Add the zucchini and the chopped and rehydrated sun-dried tomatoes (you can chop up the tomatoes into even smaller pieces before doing this). Mix well.
  • 6
    Incorporate the dried ingredients and mix well until it becomes a uniform dough. Taste it and season again if needed.
  • 7
    Transfer the dough to a non stick 9x5-inch baking pan.
  • 8
    Bake the bread for 40 minutes, and then start checking every five minutes until it’s ready. You’ll know it’s ready when you pinch it with a knife and it comes out clean.
  • 9
    Let the bread cool for 15 minutes. Run a knife along the edges and unmold.

Expert Tips

  • If you don’t have a cheese cloth, you can press the zucchini with your hands over a colander, or use a ricer.
  • You can double the amount of sugar, and not add salt to the dough, to make a sweeter bread. In this case, you’ll still need to use the salt to drain the zucchini first. You can also add chopped walnuts to this sweeter bread if you want.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Zucchini bread is usually sweet, but today I felt like trying something different. I had some sun-dried tomatoes left in my pantry from a cashew and sun-dried tomato cream cheese I had made, so I decided to add them to the mix and make a savory bread that I could enjoy with a little bit of butter. It always feels like a treat when I have toasted bread with butter next to a salad or some homemade soup. This inspired me to make this homey bread, a perfect complement to all my seasonal soups this winter. The result is delicious enough to eat on its own. Warm it up in the oven or toaster and cover it with your favorite spread. Few things feel as cozy during the cold winter months as homemade bread, so enjoy the experience!

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