Savory Zucchini Biscotti

Savory Zucchini Biscotti
Savory Zucchini Biscotti

This is an interesting recipe that goes the extra mile in trying to reinvent the commonly known Zucchini bread.

First the Zucchini bread is made, then sliced on a bias, and placed in the oven to cook longer and dry out.

Zucchini Bread Directions

Directions: Preheat oven to 325 degrees. Mix above ingredients very well. Pour into 2 seasoned loaf pans. Bake for 45 minutes.


2 cups of all-purpose flour 1 cup of vegetable oil (canola)

2 small zucchini (unpeeled & grated)

  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon baking power
  • 1 cup of sugar ½ cup of brown sugar
  • 1 teaspoon salt 2 teaspoon vanilla
  • 4T lemoncello (can use 1 T of real lemon juice and a bit of zest)
  • 3 eggs
  • ¼ stick of unsalted butter 1 cup of walnuts 2 eggs

Zucchini Biscotti Recipe

You can even make savory Biscotti from this same recipe.

  • Just slice the bread after it cools with a serrated knife and place on a baking pan lined with parchment paper
  • Bake in oven on low heat until you have reached the amount of crunch desired
  • Remember, you don’t want them to turn brown. You just want to dry out the crumb
  • Patience is a virtue here – you need to use low temperature – maybe do a quick hi temperature brown at the very end.