Recipe Review

Satisfy Your Sweet and Savory Tooth with Olive Oil Zucchini Bread

published Jun 25, 2015
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Ashley Rodriguez)

Putting zucchini in baked goods is nothing new, but sometimes I come across a recipe — like this zucchini bread — that stops me in my tracks. It relies on simple ingredients, but its execution is brilliant. If you’re looking for a show-stopping dessert to impress guests, look no further.

This recipe really capitalizes on the whole sweet-savory thing. The zucchini and olive oil cake — flavored with ginger, nutmeg, vanilla, and lemon — is kissed with a sprinkling of turbinado sugar on top before baking. Once the loaf is baked and cooled, you slice it into one-inch-thick slabs, toast both sides of the slabs in a pan with some butter, serve over crème fraîche, and finish with some flaky salt.

It’s sweet, salty, creamy, and spicy — a complex, unconventional dessert (or breakfast!) that’ll make you look forward to the zucchini overload this summer.

Get the Recipe: Olive Oil Zucchini Bread from Not Without Salt