Sage-Zucchini Bread Learn how to make this simple Sage-Zucchini Bread recipe from our California winery Chef for an easy food and Cabernet Sauvignon wine pairing recipe.
Sage-Zucchini Bread

Sage-Zucchini Bread

This simple zucchini bread is yummy all by itself or toasted with butter. To make a sweet yummy dessert, remove the sage, double the sugar and add 1 cup of chocolate chips, and ½ cup of coconut!! Yummmmmmy!

1 loaf / Total Time:


  1. Preheat your oven to 350°F. Prepare a 9″ x 5″ loaf pan by rubbing with butter, or non-stick spray.
  2. Place all the flour, baking soda, baking powder, salt, cinnamon, nutmeg, in a large mixing bowl and mix together by hand with a wire whip.
  3. In a separate bowl place the sugar, sour cream, olive oil and eggs. Mix together with the wire whip and continue whipping for 2 minutes, or until the mixture becomes frothy.
  4. Add this egg mixture, pumpkin seeds, and zucchini to the flour mix. Gently mix everything together until all the ingredients are fully incorporated into a pourable batter.
  5. Pour the batter into the prepared pans, then bake in the oven for 60 minutes; or until a toothpick can be pulled out clean.
  6. Let rest for 5 minutes, and then flip the pan over to pop out the bread. Let cool on a rack for an additional 30 minutes before enjoying.

Wine Pairings

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