Pesto Zucchini Quick Bread

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Pesto Zucchini Quick Bread. This moist, savory quick bread makes a perfect afternoon snack for kids or grownups.

If I were stranded on a deserted island, and had to choose one food to eat for the rest of my life, I might very well choose pesto.  I get all weak-in-the-knees, just thinking about it.  All pesto is good, but my favorite comes from an amazing local restaurant, and they just happen to stock it in some local supermarkets.  Normally I'm a "dip sinfully white flat bread into the pesto" kind of gal.  But I got to wondering what might happen if I put the pesto into some bread itself.  Eliminate the pesky tear-and-dip part of the process.

So that's where this recipe for Pesto Zucchini Quick Bread came from.  I know it may sound unusual, but it is oh-so-delicious.  You can't taste the zucchini, but it just adds a little nutrition boost and helps to make the bread melt-in-your-mouth moist.  You CAN taste the pesto, though, and it gives the bread a rich, flavorful quality that will leave you wanting more!  Try a slice with an afternoon cup of tea or for a quick breakfast.

Pesto Zucchini Quick Bread

Ingredients for Pesto Zucchini Bread

  • 1 medium zucchini, grated (1 to 1/2 cups)
  • 1/2 cup pesto
  • 2 eggs
  • 1/2 cup honey
  • 1/4 cup oil
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder

    Directions

    Preheat oven to 325.  Prepare a 9" x 5" loaf pan with non-stick spray or parchment paper.

    In a medium mixing bowl, combine zucchini, pesto, eggs, honey, and oil.  Stir until well combined.

    In a large mixing bowl, combine all purpose flour, white whole wheat flour, baking soda, and baking powder.  (The pesto I used was very salty, so the recipe didn't need any additional salt.  Add 1/2 teaspoon of salt if your pesto isn't terribly salty.)  Stir dry ingredients.

    Make a well in the center of the dry ingredients.  Pour in the wet ingredients, and stir until just combined.  Don't over mix.

    Pour into loaf pan.  Bake for 45-55 minutes, until top is golden brown and a skewer entered in the center comes out clean.

    Pesto Zucchini Quick Bread

    Allow to cool in the pan for 5-10 minutes, then transfer to a wire cooling rack.

    Pesto Zucchini Quick Bread

    Doesn't it look delicious?

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    Pesto Zucchini Quick Bread
    Pesto Zucchini Quick Bread. This moist, savory quick bread makes a perfect afternoon snack for kids or grownups
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