Introduction
Savory zucchini bread is a delicious twist on the classic sweet version.
Packed with shredded zucchini, cheese, and herbs, this moist and flavorful bread makes a perfect side dish, snack, or even a light meal.
Whether you’re using up garden-fresh zucchini or just want a tasty way to sneak more veggies into your day, this recipe delivers comfort and flavor in every bite.
Ingredients
2 cups grated zucchini (about 1 medium zucchini)
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp black pepper
½ tsp garlic powder (optional)
1 tsp dried oregano or thyme
½ cup grated Parmesan cheese
1 cup shredded cheddar or mozzarella cheese
2 eggs
¼ cup olive oil or melted butter
½ cup plain yogurt or sour cream
1 tbsp chopped fresh chives or green onions (optional)
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Grate zucchini and squeeze out excess moisture using a clean towel or cheesecloth.
In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, garlic powder, and herbs.
In a separate bowl, mix eggs, oil, and yogurt until smooth.
Add the wet ingredients to the dry mixture and stir until just combined.
Fold in zucchini, Parmesan, shredded cheese, and chives or green onions if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Description
This savory zucchini bread is golden on the outside and tender on the inside, bursting with cheesy goodness and subtle herb flavor. It’s hearty enough to eat on its own or pair beautifully with soups, salads, or eggs for a complete meal. The zucchini adds moisture without making it soggy, and the cheese gives it a satisfying, savory edge.
Tips
Don’t skip squeezing out the zucchini—too much moisture will make the bread soggy.
Add a handful of chopped nuts like walnuts or sunflower seeds for a crunchy texture.
You can substitute whole wheat flour for up to half of the flour for a nuttier taste.
Use a mix of cheeses for extra flavor—smoked gouda or pepper jack work well.
Let the bread cool fully before slicing for the best texture.
Variations
Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes.
Mediterranean Twist: Mix in chopped sun-dried tomatoes, olives, and feta cheese.
Vegan Version: Use flax eggs, plant-based yogurt, and dairy-free cheese.
Mini Muffins: Pour batter into a muffin tin and bake for 20–25 minutes for savory snack bites.
Correction
If your bread turned out too dense:
Make sure you didn’t overmix the batter—stir just until combined.
Check that your baking powder and baking soda are still active.
Squeeze more moisture from the zucchini next time.
If your bread is too dry:
Try adding an extra tablespoon of yogurt or a splash of milk.
Ensure it wasn’t overbaked—check at 45 minutes.
Enjoy
Slice and enjoy your savory zucchini bread warm, toasted with butter, or alongside your favorite meal. It also freezes beautifully—just wrap slices in foil or plastic and reheat as needed. Perfect for meal prepping or sharing with friends!
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