This savory zucchini bread recipe is a delicious twist on the classic sweet version. It’s easy, fast, and every bite will remind you of a cheesy veggie pizza!
Let’s talk about hidden veggies!
As an adult with a wide-ranging palate, I don’t need to hide my veggies to enjoy them.
However! Hiding veggies in a cheesy bread in the name of a punch of pizza flavor in your mouth?
Seriously, guys – the first thing my husband said when he took a bite of this zucchini bread was, “This tastes like pizza.”
He was absolutely not wrong! Every bite of this bread tastes like a super flavorful, herbed up pizza! Imagine the possibilities…the sandwiches you could make with this!
Trust me, you’re going to want to pick up some extra zucchini at the store this week. This recipe just might change your whole life.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
We are big on quickbreads in our house.
Usually it’s of the banana variety – Abe loves a big, fat slice of banana bread for breakfast on his way out the door. Lately, I’ve been experimenting with other things, including apples, berries, and (hazel)nuts.
Now that summer produce is abundant, we’ve been loading up on tomatoes, squash, and even the enigmatic rhubarb (because this rhubarb bread looked way too good to skip!) to bake up into a warm loaf of goodness.
So far, this “pizza bread” has been our favorite deviation from the norm.
The History of Zucchini Bread
Zucchini bread has been around since the 1960s, when home cooks began experimenting with ways to use up their abundant zucchini harvest. This versatile vegetable is perfect for baking because of its mild flavor and high water content, which helps keep baked goods moist.
The first zucchini bread recipes were sweet, but over the years, cooks have experimented with savory variations. Today, you can find countless recipes for savory zucchini bread that feature ingredients like cheese, herbs, and spices.
Ingredients
Savory zucchini bread is a tasty twist on the classic recipe that is perfect for those who prefer savory over sweet. Be sure to pick up any specialty ingredients you might not normally keep on hand before getting started.
- Zucchini – grate about 2 medium zucchini on a box grater or in a food processor – no need to drain it
- All-purpose flour – you can also use whole wheat or 1:1 gluten free flour
- Baking powder & baking soda
- Italian seasoning & dried chives – feel free to play around with herbs in this
- Garlic powder
- Salt & black pepper
- Buttermilk – room temperature; see the chart below if you’re out of buttermilk
- Large eggs – room temperature
- Unsalted butter – melted & slightly cooled
- Shredded cheddar cheese – you can also add any cheese you want here
- Sun-dried tomatoes
- Grated Parmesan cheese
Out of Buttermilk?
Go ahead and add 1 1/2 tablespoons of lemon juice or vinegar, or 2 1/2 teaspoons of cream of tartar to the milk in this recipe. Stir it up and let it sit for 5-10 minutes before proceeding with mixing the batter. The acid will curdle the milk and act as a buttermilk substitute! It works like a charm, even though it looks a little gross when you add it to the batter.
Other buttermilk substitutes include:
- Buttermilk powder & milk (or water)
- A 3:1 ratio of sour cream & milk (or water)
- A 3:1 ratio of plain yogurt & milk (or water)
- Kefir
- Plant milks + acid of your choice
- Lactose-free milk + acid of your choice
Of course, you can always make this recipe with regular milk as well!
How to make savory zucchini bread
This quick bread recipe goes from raw to ready in about an hour!
- Preheat your oven to 350 degrees F. Line a 9 by 5-inch bread pan with parchment paper and set it aside.
- Add the dry ingredients to a large mixing bowl and whisk to combine.
- In a second large mixing bowl, whisk together the buttermilk, eggs, and cooled melted butter. Fold in the zucchini, 1 cup of cheddar, sun-dried tomatoes, and Parmesan.
- Fold the dry ingredients into the wet, being sure not to overmix.
- Transfer the batter to the prepared bread pan and top with remaining cheddar.
- Bake for 45-50 minutes, or until a thin knife inserted into the center comes out clean.
- Allow the bread to cool for 5-10 minutes in the pan before transferring it to a cooling rack. Serve warm or allow it to cool completely.
FAQ
A: Zucchini bread can be a healthy snack option, especially if you use whole wheat flour. Zucchini and sun-dried tomatoes are also packed with vitamins and minerals, making it a nutritious addition to your diet.
A: Yes, you can use other grated vegetables, such as yellow squash, carrots, and sweet potato in place of zucchini. You might need to add a touch more buttermilk if you use sweet potato, though, since it’s a drier veggie than the rest!
A: Yes, you can make a vegan version of zucchini bread by using an egg substitute, such as flax eggs or applesauce.
Zucchini bread will stay fresh for up to 3-4 days when stored at room temperature in a plastic zipper bag – it retains a ton of moisture! If you’d like it to last longer, store it in the bag in the refrigerator for up to a week.
A: Yes, zucchini bread freezes very well! Once it’s completely cooled, wrap it tightly in plastic wrap and place it in a plastic zippered freezer bag. Store it for up to 3 months. When you’re ready to eat it, let it thaw at room temperature for a few hours or in the refrigerator overnight. Reheat it in the oven or toaster oven to make it taste fresh again.
More zucchini recipes to love!
If you love this recipe, please consider leaving a 5 STAR RATING! If you really love it, leave us a comment and let us know – we appreciate all forms of feedback!
ORDER OUR #1 BEST SELLER COOKBOOK!
LET’S CONNECT!
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!
You can also enjoy exclusive content before anyone else by subscribing to our weekly newsletter – and you’ll never miss a delicious recipe again!
Savory Zucchini Bread
Ingredients
- 2 cups zucchini grated
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon Italian seasoning
- 1 teaspoon dried chives
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- ¼ cup unsalted butter melted & slightly cooled
- 1 ¼ cups cheddar cheese shredded, divided
- ½ cup sun-dried tomatoes chopped
- ¼ cup Parmesan cheese grated
Instructions
- Preheat the oven to 350 degrees F. Line a 9 x 5 bread pan with parchment paper and set it aside.
- Add the dry ingredients to a large mixing bowl and whisk to combine.
- In a second large mixing bowl, whisk together the buttermilk, eggs, and cooled melted butter. Fold in the zucchini, 1 cup of cheddar, sun-dried tomatoes, and Parmesan.
- Fold the dry ingredients into the wet, being sure not to overmix.
- Transfer the batter to the prepared bread pan and top with remaining cheddar.
- Bake for 45-50 minutes, or until a thin knife inserted into the center comes out clean.
- Allow the bread to cool for 5-10 minutes in the pan before transferring it to a cooling rack. Serve warm or allow it to cool completely.
Sharon says
This was so heavenly! The cheese on the top put it over the edge. Omgsh so yummy. I’ll be making this again to share with neighbors.
Jan says
I love savoury zucchini in baked goods, this turned out lovely. I’ve been enjoying it all day.
Sue says
I love the cheesy taste in this savory bread – a perfect way to use up all that zucchini!
Lisa says
I don’t care for sweet zucchini bread but really loved this savory version. It’s a new favorite.
Sage Scott says
Love this savory take on zucchini bread! A great way to use up extra squash when it’s coming out of our ears in the summertime.
Rose says
This zucchini bread was perfect! I look forward to my cup of coffee in the morning along a slice of this moist and fluffy bread. Thanks for the recipe.
laura says
OMGosh! I needed a savory zucchini bread recipe and this one rocks! We all loved the delicious flavor and the moistness.
Anne says
This was awesome! Adding cheddar cheese to zucchini bread is a brilliant idea, it tasted so good.
Jennifer says
I’m addicted. This zucchini bread is so good! I can’t decide if its the sundried tomatoes or the cheese – it doesn’t matter! I’m already planning my second batch! Yum!
Rose says
I look forward to trying your recipe but have a couple of questions. Do you squeeze dry the zucchini before using? Do you use dry packed or oil packed sun dried tomatoes?
Erica says
Hi Rose! I actually did not squeeze my zucchini for this recipe, because I wanted to make sure it was nice and moist. That said, you could still squeeze it if you’d like to. As for the tomatoes, I used oil-packed – just plucked them out of the jar and chopped them, no extra draining. I’d love to know how it turns out for you!
Renee Breier says
We loved how this turned out. I didn’t have chives so I used some onion powder.