Savory Italian Bread
Savory Italian bread features a tender crumb with a hint of pesto, zucchini, and nuts, making it perfect for snacks, brunch, or alongside hearty meals.
Ingredients
Instructions
- In a large bowl, combine the flour, red onion, sugar, baking powder, baking soda, salt, and nuts.
- In another bowl, whisk together the olive oil, buttermilk, eggs, and pesto.
- Stir in the grated zucchini into the wet mixture.
- Add the liquid mixture to the dry ingredients and stir just to moisten thoroughly.
- Spoon the batter into greased pans.
- Bake at 350°F until a tester inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then remove to a rack to cool completely.
Tips & Substitutions
For added flavor, consider incorporating herbs like rosemary or thyme into the dry ingredients. If pine nuts are unavailable, sunflower seeds are a great alternative. Ensure you do not overmix the batter to keep the bread light and fluffy. If you're looking for more Italian recipes, consider pairing it with dishes like Spaghetti In White Clam Sauce.
Serving Suggestions
This bread is perfect as a side with soups or salads, making it a versatile addition to any meal. It pairs beautifully with Shrimp Alfredo Sauce for a delightful dining experience. For a light lunch, serve slices topped with fresh tomatoes and basil or alongside a simple green salad.
Storage & Reheating
Store leftover Savory Italian Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and freeze it for up to three months. To reheat, simply slice and warm it in the oven at 350°F for about 10 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Savory Italian Bread contains roughly 317 calories, with 9g protein, 28g carbohydrates, and 19g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1476mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of unbleached flour?
Yes, you can substitute whole wheat flour for unbleached flour, but it may result in a denser texture. Start with a mix of half whole wheat and half unbleached flour to see how you like the flavor and texture.
What can I use if I don't have buttermilk?
If you don't have buttermilk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5-10 minutes until it thickens slightly, then use it in the recipe as directed.
How can I make this recipe vegan?
To make this recipe vegan, replace the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons water equals 1 egg). Use plant-based milk in place of buttermilk and ensure your pesto is dairy-free or make a homemade version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).