Italian Style Zucchini Bread with Semolina and Almond Flour: A Challenge

Last Updated on June 22, 2024 by Lisa Keys

A boatload of zucchini is never a problem around here as we enjoy it so many ways. You can try one of my favorite recipes for funfetti zucchini bread, or go with today's recipe that has an Italian spin on the loaf. It was a challenge to get Italian style zucchini bread right.

Inspired and intrigued by Deb Wise's recipe for a Tuscan Pignoli Orange Zucchini Bread I immediately went to work to change it.

At first glance, I love her use of almond and semolina flours, but then I noticed 2 teaspoons of baking soda plus 1 of baking powder. A red flag went up. I hate the metallic bitterness of unreacted baking soda in quick breads and muffins. I just did not think there was enough acidity in the recipe to balance out the baking soda and allow it to do its job. In addition, I also noted an overload of oil and sugar in the ingredient list. This conjured up an overly sweet and greasy loaf image. I find most quick breads don't ever suffer from a reduction in the oil and the sugar in the recipe. In my mind it feels so much healthier, too.

In my first attempt, I reduced the baking soda form 2 teaspoons to 1 ½ teaspoons plus I added 1 tablespoon of fresh lemon juice. Next, I reduced the sugar by ¼ cup and the oil by ⅓ cup. I did not use the nuts (too expensive an ingredient to experiment with), but kept everything else the same. The result is the loaf pictured above. It was greasy and tasted slightly metallic. It was sweet enough, so I opted out of the icing. Did you notice it is slightly sunken in? That is the result of too much leavening. I knew it needed further refinement.

The next loaf required a dramatic decrease in baking soda (from 2 teaspoons to 1), oil (from 1 cup to ½ cup) and sugar (1 ¼ cups to ¾ cup) and the addition of 1 tablespoon of lemon juice and the results were deliciously amazing. First, the aroma is super nutty and the flavor is bright with citrus and just a touch of sweetness. The texture is perfectly light without any greasy feel. Bonus points for a perfect rise without sinking. My husband described it as "fresher tasting".

Italian Style Zucchini Bread

Lisa Keys

Inspiration from Tuscany for this moist lemony zucchini bread

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course quick breads

Cuisine Italian

Servings 1 loaf

Calories 287 kcal

Ingredients

  

1x2x3x

• 1 cup (4 ¼ oz.) all-purpose flour
• ½ cup (2 ¾ oz.) semolina flour
• ½ cup (1 ¾ oz.) almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon table salt
• 3 large eggs
• ¾ cups granulated sugar
• ½ cup vegetable oil, avocado oil or light olive oil
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 cups grated unpeeled zucchini *

Instructions

 

• Heat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.
• Whisk together flours, baking soda, baking powder, and salt in a medium bowl just until combined.
• Place eggs in a large bowl; lightly whisk. Add sugar, oil, vanilla, and lemon juice and zest; whisk until smooth.
• Stir in grated zucchini.
• Add flour mixture to egg mixture, stirring just until dry ingredients are moistened. Do not overmix.
• Bake for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
• Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack.

Nutrition

Calories: 287kcalCarbohydrates: 33gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 49mgSodium: 406mgPotassium: 115mgFiber: 2gSugar: 16gVitamin A: 121IUVitamin C: 6mgCalcium: 51mgIron: 2mg

Keyword bread, breakfast, brunch, Italian, semolina, summer sweets, Tuscany, zucchini

Tried this recipe?Let us know how it was!

I am fresh out of grief lessons, but don't want to give up on blogging. From time to time, I hope you enjoy the recipes shared here. You can see more of what I do on instagram @goodgriefcook