I perfected a Savory Zucchini Quick Bread that requires no yeast, no rise time, and no buttermilk, and I added it to my Zucchini Bread Recipes for its unexpected cheddar and herb twist.

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Sometimes I bake on a whim and this Savory And Cheesey Zucchini Quick Bread was the one that surprised me the most. I love how shredded zucchini makes the crumb tender while shredded sharp cheddar sneaks in that salty, gooey pop.

It reads like Zucchini Cheddar comfort but also feels a little adventurous, the kind of thing I bring to friends and pretend I meant to be fancy. I never meant to make it a favorite, but here we are.

If you pay attention to Quick Bread Recipes with a twist, this loaf will make you rethink what savory bread can be.

Ingredients

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Zucchini: adds moisture and mild flavor, packed with fiber and vitamin C too
Eggs: bind ingredients, add protein and richness, help structure and give a golden crust
Sharp cheddar: gives tangy cheesy punch, adds fat for moisture, melts into gooey pockets
Parmesan: salty umami boost, intense flavor so little goes a long way
All purpose flour: provides structure, carbs for body, keeps slices from falling apart
Green onions: fresh onion bite, bright herbiness, low calories and nice color
Vegetable oil: adds tenderness, fat keeps bread moist, neutral flavor that won’t fight
Garlic powder: warm savory lift, small amount adds depth without adding extra moisture

Ingredient Quantities

2 cups shredded zucchini about 2 medium

2 large eggs

1/3 cup vegetable oil

1/2 cup milk

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/3 cup chopped green onions or chives

1/2 teaspoon garlic powder

1 teaspoon dried oregano or 2 tablespoons chopped fresh parsley

How to Make this

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1. Preheat oven to 350F (175C) and grease a 9×5 loaf pan or line it with parchment paper, set aside.

2. Shred about 2 medium zucchini to make 2 cups, then squeeze out as much moisture as you can with a clean kitchen towel or cheesecloth, press hard, its important so the bread wont be soggy.

3. In a large bowl whisk 2 large eggs, 1/3 cup vegetable oil and 1/2 cup milk until combined, dont overthink it.

4. In a separate bowl stir together 2 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.

5. Add the dry ingredients to the wet and stir just until mostly combined, the batter will be thick and a few streaks of flour is ok, dont overmix or the bread gets tough.

6. Fold in the 2 cups shredded zucchini, 1 cup shredded sharp cheddar cheese, 1/2 cup grated Parmesan cheese, 1/3 cup chopped green onions or chives, and 1 teaspoon dried oregano or 2 tablespoons chopped fresh parsley, mix gently until evenly distributed.

7. Spoon the batter into the prepared loaf pan, smooth the top and sprinkle a little extra cheddar and Parmesan on top if you want a cheesier crust.

8. Bake 50 to 60 minutes at 350F (175C) or until a toothpick inserted in the center comes out with moist crumbs not wet batter, start checking at 50 minutes because ovens vary.

9. Let the loaf cool in the pan 10 to 15 minutes, then remove to a wire rack to cool more before slicing, it slices better when it cools a bit.

Equipment Needed

1. 9×5 loaf pan (or parchment-lined loaf pan)
2. Box grater or food processor with grating disc for zucchini and cheeses
3. Large and medium mixing bowls
4. Whisk
5. Rubber spatula or wooden spoon for folding
6. Measuring cups and measuring spoons
7. Clean kitchen towel or cheesecloth to squeeze the zucchini, dont skip this
8. Sharp knife and cutting board for chopping green onions and trimming zucchini
9. Wire cooling rack and a toothpick to test doneness

FAQ

Q: How should I prep the zucchini?

A: Shred it, then squeeze out as much moisture as you can with a clean towel or cheesecloth. You want about 2 cups packed shredded zucchini. If it's too wet the bread gets dense and soggy, but a little moisture is ok.

Q: What pan and baking time should I use?

A: Use a 9×5 inch loaf pan, preheat oven to 350°F (175°C), and bake about 50 to 60 minutes. It's done when a toothpick in the center comes out with a few moist crumbs not wet batter. If top browns too fast, tent foil after 30-35 minutes.

Q: Can I swap the cheeses, herbs or add extras?

A: Totally. Sharp cheddar works great but you can use Monterey Jack, Gruyere, or even crumbled feta. Swap dried oregano for fresh parsley but use more fresh (about 2 Tbsp). Add cooked bacon, sun-dried tomatoes or chopped bell pepper for variety. Just taste and adjust salt cause some cheeses are saltier.

Q: Any tips to avoid a dense or sunken loaf?

A: Don't overmix the batter, drain the zucchini well, and check your baking powder is fresh. Overloading with zucchini or using old leavener will give a heavy loaf. Also make sure oven is at the right temp, ovens vary.

Q: Can I make this gluten free, dairy free or egg free?

A: For gluten free use a 1-to-1 GF flour blend, you might need a little xanthan for structure. For dairy free swap cheeses for vegan versions and use plant milk. For egg free try flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg) but expect a denser, moister loaf.

Q: How do I store, reheat or freeze it?

A: Store wrapped at room temp for 1-2 days or in the fridge up to 4 days. To freeze slice first and wrap well, freezes up to 3 months. Reheat slices in a toaster oven or 325°F oven for 10-15 minutes, or microwave short bursts for single slices.

Savory And Cheesey Zucchini Quick Bread Recipe Substitutions and Variations

2 cups shredded zucchini: swap for 2 cups shredded yellow summer squash or about 1 3/4 cups grated carrots. Carrots make it a bit sweeter so squeeze out extra moisture before adding.
2 large eggs: use 2 tablespoons ground flax + 6 tablespoons water (mix and let gel 5 minutes) or 1/2 cup pureed silken tofu. Both bind the batter, flax gives a slightly denser crumb.
1/3 cup vegetable oil: replace with equal parts melted butter or olive oil for richer flavor, or use 1/3 cup unsweetened applesauce for a lower fat option though the crumb will be different.
1 cup shredded sharp cheddar + 1/2 cup Parmesan: try 1 1/2 cups grated Gruyere or swap Parmesan with Pecorino Romano, or use 1 cup mozzarella + 1/2 cup crumbled feta for a milder, tangy mix. Taste and cut back on added salt if cheeses are salty.

Pro Tips

– Squeeze the zucchini until it stops dripping, then squeeze some more, dont skimp on this or the loaf will be soggy — aim for damp not wet.
– Cut the added salt in half if your cheddar is extra sharp, you can always sprinkle more on top after baking, but you cant take salt out later.
– Fold the mix gently and stop when just combined, overmixing makes it tough; let the batter sit 10 minutes before baking so the flour hydrates and the loaf holds together better.
– If the top browns too fast, loosely cover with foil for the last 10 to 15 minutes, and let the loaf cool at least 15 minutes before slicing for cleaner pieces.

Savory And Cheesey Zucchini Quick Bread Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I perfected a Savory Zucchini Quick Bread that requires no yeast, no rise time, and no buttermilk, and I added it to my Zucchini Bread Recipes for its unexpected cheddar and herb twist.

Servings

servings

Calories

313

kcal

Equipment: 1. 9×5 loaf pan (or parchment-lined loaf pan)
2. Box grater or food processor with grating disc for zucchini and cheeses
3. Large and medium mixing bowls
4. Whisk
5. Rubber spatula or wooden spoon for folding
6. Measuring cups and measuring spoons
7. Clean kitchen towel or cheesecloth to squeeze the zucchini, dont skip this
8. Sharp knife and cutting board for chopping green onions and trimming zucchini
9. Wire cooling rack and a toothpick to test doneness

Ingredients

2 cups shredded zucchini about 2 medium
2 large eggs
1/3 cup vegetable oil
1/2 cup milk
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup chopped green onions or chives
1/2 teaspoon garlic powder
1 teaspoon dried oregano or 2 tablespoons chopped fresh parsley

Directions

Preheat oven to 350F (175C) and grease a 9×5 loaf pan or line it with parchment paper, set aside.
Shred about 2 medium zucchini to make 2 cups, then squeeze out as much moisture as you can with a clean kitchen towel or cheesecloth, press hard, its important so the bread wont be soggy.
In a large bowl whisk 2 large eggs, 1/3 cup vegetable oil and 1/2 cup milk until combined, dont overthink it.
In a separate bowl stir together 2 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
Add the dry ingredients to the wet and stir just until mostly combined, the batter will be thick and a few streaks of flour is ok, dont overmix or the bread gets tough.
Fold in the 2 cups shredded zucchini, 1 cup shredded sharp cheddar cheese, 1/2 cup grated Parmesan cheese, 1/3 cup chopped green onions or chives, and 1 teaspoon dried oregano or 2 tablespoons chopped fresh parsley, mix gently until evenly distributed.
Spoon the batter into the prepared loaf pan, smooth the top and sprinkle a little extra cheddar and Parmesan on top if you want a cheesier crust.
Bake 50 to 60 minutes at 350F (175C) or until a toothpick inserted in the center comes out with moist crumbs not wet batter, start checking at 50 minutes because ovens vary.
Let the loaf cool in the pan 10 to 15 minutes, then remove to a wire rack to cool more before slicing, it slices better when it cools a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.