Go Back
Zucchini bread has long been cherished as a comforting staple in many households, often evoking memories of warm, fragrant loaves fresh out of the oven. This beloved baked good, with its rich flavors and soft texture, has made its way into numerous recipes and culinary adaptations. However, as culinary creativity continues to evolve, the traditional zucchini bread has taken on a new, exciting form—the Zesty Zucchini Bread Salad Bowl. This innovative dish provides a light, healthy meal option that combines the classic flavors of zucchini bread with the fresh, vibrant components of a salad.

Best Zucchini Bread Recipe Salad Bowl

Discover a delightful twist on a classic favorite with the Zesty Zucchini Bread Salad Bowl. This innovative dish beautifully marries the comforting flavors of zucchini bread with a refreshing salad. Featuring tender zucchini, vibrant greens, and colorful veggies, it's a nutritious and tasty option for any occasion. Get inspired with tips on ingredient selection, preparation, and serving suggestions to craft this unique meal that’s sure to impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

2 cups grated zucchini (squeezed to remove excess moisture)

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup vegetable oil

2 large eggs, beaten

1 tsp vanilla extract

1/2 cup chopped walnuts (or pecans)

1/2 cup raisins (optional)

4 cups mixed greens (arugula, spinach, kale)

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 cup feta cheese, crumbled

Balsamic vinaigrette dressing (to taste)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8x4-inch loaf pans.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      Combine Wet Ingredients: In another bowl, combine the grated zucchini, brown sugar, granulated sugar, vegetable oil, beaten eggs, and vanilla extract. Mix thoroughly until well blended.

        Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Stir until just combined, being careful not to overmix. Gently fold in the walnuts and raisins, if using.

          Bake the Bread: Pour the batter evenly into the prepared loaf pans. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Once done, allow the bread to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

            Prepare the Salad Bowl: While the bread is cooling, prepare your salad. In a large bowl, toss together the mixed greens, cherry tomatoes, diced cucumber, and crumbled feta cheese.

              Dress the Salad: Drizzle the balsamic vinaigrette over the salad and toss gently to combine. Adjust the dressing to your taste.

                Serve: Once the zucchini bread is cooled, slice it into thick pieces. Start by placing a generous amount of the salad in a bowl, then top it with slices of zucchini bread for a refreshing yet hearty meal.

                  Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 8