Savory zucchini bread with herbs

Savory zucchini bread with herbs is a moist, tender quick bread infused with fresh zucchini, aromatic herbs, and a touch of cheese. Unlike the sweeter versions, this bread offers a flavorful, cheesy, and herbaceous profile that pairs wonderfully with soups, salads, or as a stand-alone snack.

Why You’ll Love This Recipe

This savory zucchini bread is a refreshing twist on the classic. It’s packed with shredded zucchini, fresh herbs, and cheese, resulting in a rich, earthy flavor that’s both comforting and satisfying. Ideal for brunch spreads, picnics, or as a savory alternative to traditional bread, this recipe is easy to prepare and makes excellent use of summer’s zucchini bounty. It’s also a great way to sneak in vegetables and is easily adaptable to various diets and flavors.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
ground black pepper
eggs
milk or buttermilk
olive oil or melted butter
grated zucchini (moisture lightly squeezed out)
shredded cheese (cheddar, parmesan, or a blend)
chopped fresh herbs (such as parsley, chives, dill, or basil)
garlic (minced or granulated, optional)
onion powder or finely chopped green onions (optional)

directions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and pepper. Add garlic or onion powder if using.

3. In a separate bowl, whisk together eggs, milk (or buttermilk), and olive oil or melted butter.

4. Fold in the grated zucchini, shredded cheese, and chopped herbs.

5. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

9. Slice and serve warm or at room temperature.

Servings and timing

This recipe yields 1 standard loaf (about 10–12 slices).

Prep time: 15 minutes
Bake time: 45–55 minutes
Total time: 1 hour – 1 hour 10 minutes

Variations

• Gluten-Free: Use a 1:1 gluten-free baking flour blend.

• Vegan Option: Replace eggs with flax eggs and use plant-based milk and vegan cheese.

• Spicy Kick: Add finely chopped jalapeños or a pinch of red pepper flakes.

• Mediterranean-Inspired: Include olives, sun-dried tomatoes, and feta cheese.

• Zucchini-Cornbread Hybrid: Substitute part of the flour with cornmeal for a cornbread texture.

storage/reheating

Store the cooled zucchini bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, toast slices in a pan or toaster oven until warm and slightly crisp.

For longer storage, wrap slices or the entire loaf tightly in foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Do I need to peel the zucchini?

No, the peel is soft and adds color and nutrients. Simply wash and grate the zucchini.

Should I squeeze out the zucchini?

Yes, gently squeeze out excess moisture using a clean towel or paper towels to prevent the bread from being too wet or soggy.

What cheese works best?

Sharp cheddar, parmesan, feta, or a mix of cheeses work well. Choose based on your flavor preference.

Can I use dried herbs?

Yes, but use them sparingly—about 1 teaspoon dried for every 1 tablespoon fresh. Fresh herbs give a more vibrant flavor.

Can I bake this in muffin tins?

Yes, divide the batter into greased or lined muffin cups and bake at 350°F for 20–25 minutes, or until a toothpick comes out clean.

Is this bread suitable for freezing?

Absolutely. Cool the bread completely, wrap tightly, and freeze. Individual slices can be thawed and reheated as needed.

Can I make this bread without eggs?

Yes, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer.

Why did my bread sink in the middle?

Overmixing the batter or too much moisture in the zucchini can cause sinking. Be sure to gently mix and properly drain the zucchini.

What herbs go best with zucchini?

Parsley, dill, basil, thyme, and chives all pair wonderfully with zucchini’s mild flavor.

Can I make it dairy-free?

Yes. Use plant-based milk and omit the cheese or use a dairy-free cheese alternative.

Conclusion

Savory zucchini bread with herbs is a flavorful and versatile recipe that celebrates the natural goodness of zucchini combined with the richness of cheese and fresh herbs. Perfect for breakfast, lunch, or a snack, this easy-to-make bread is a delicious way to enjoy summer produce and elevate your everyday meals. Whether served warm or cold, it’s a savory staple you’ll want to make again and again

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