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Mini Garden Zucchini Breads with Pesto

We promise you've never had a bread like this! Brimming with your favorite garden flavors, this recipe is a strunning way to showcase your end-of-summer harvest. Recipe by Laura of Tutti Dolci

savory zucchini bread with grape tomatoes

  • prep time

    20min

  • cook time

    40min

  • total time

    70 min

  • serving size

    6-8

  • category title bread

  • cuisine type italian

  • LEVEL simple

recipe by : @tuttidolce

Ingredients

Directions

  • Preheat oven to 350˚F. Place a baking sheet in the oven. Grease 4 mini (5 3/4" x 3 3/4") loaf pants with nonstick spray.
  • In a large bowl, whisk together flour, baking powder, baking soda and salt. Once combined, add zucchini, tomatoes, scallions, basil and cheese. Toss to combine.
  • In a separate bowl, whisk together buttermilk, eggs, olive oil and red wine vinegar. Add buttermilk to flour mixture and fold in until incorporated. The batter will be thick.
  • Fill prepared pans 1/3-full with batter. Top with 1 tablespoon pesto per pan. Swirl pesto into the batter with a wooden skewer. Use a spatula to smooth the top of each loaf. Tap pans sharply to remove air bubbles. Top with cherry tomatoes.
  • Arrange the pans on the preheated baking sheet. Bake loaves, rotating pans halfway through cook time, for about 40 minutes or until golden. Check by poking the center with a toothpick. It should come out with only a few crumbs.
  • Remove from heat and allow to set for 10 minutes. Remove loaves from each pan and cool on a wire rack.

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Keywords:

savory zucchini bread , savory zucchini cheese bread , savory zucchini bread recipe , zucchini bread recipe

Mini Garden Zucchini Breads with Pesto

We promise you've never had a bread like this! Brimming with your favorite garden flavors, this recipe is a strunning way to showcase your end-of-summer harvest. Recipe by Laura of Tutti Dolci