This savory zucchini bread recipe is an updated version of a traditional zucchini bread recipe. The addition of cheese and savory ingredients compliment the nuttiness of the wholewheat flour in this easy quick bread recipe. This will quickly become your favorite zucchini bread recipe.
If you are baking you are going to also want to make my recipes for almondina pistachio and dried cherry crisp thins, almondina mixed nut raisin thin cookie crisp, easy cherry pie bars, peanut butter blossom cookies and serve everything with sous vide cold brew coffee.
What is a quick bread?
Just because a bread is called quick does not mean that it comes together quickly or is baked quickly. A quick bread is a referred to as ‘quick’ because it does not require kneading or rising time. The leavener in quick bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat caused a second burst of rising. Eggs can also be used to leaven quick breads. *source: The New Food Lover’s Companion. Second Addition. Sharon Tyler Herbst
Do you have to peel zucchini for zucchini bread?
There is no need to peel the zucchini for zucchini bread. I do remove the seeds before grating the zucchini. For a single batch of zucchini bread a box grater or hand grater could be used. But for large batches I recommend a food processor with a grating disk attachment.
Can you grate zucchini ahead of time?
It can be a time saver to grate zucchini ahead of making the zucchini bread. Store in one cup portions in a zip top bag or a sealed container in the refrigerator for 3-5 days. Drain off any excess moisture before using in the recipe.
Can you freeze zucchini bread batter?
Sometimes you get so far in your day and the baking of the bread is not in the cards for the day. The answer is to freeze your zucchini bread batter to bake at a later date. To freeze zucchini batter, liberally grease a loaf pan and fill as you would for baking. Freeze solid. Pop the frozen brick out, wrap in plastic wrap and a zip top bag. To thaw, remove wrapping and place back in the loaf pan. Allow to thaw overnight in the refrigerator.
Savory zucchini bread ingredients
- 3 cups whole wheat flour
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1 cup shredded zucchini
- 1 cup shredded cheddar cheese
- 1/4 cup of finely chopped red onion
- 2 large eggs
- 1 cup buttermilk
- 4 tablespoons (1/2 stick of butter), melted
How do you make savory zucchini bread?
- Preheat oven to 350 degrees. Spray a loaf pan (9×5 inch) or 4 small loaf pans with non stick spray.
- In a large bowl whisk together the whole wheat flour, baking powder, salt, baking soda and garlic powder.
- Stir in the zucchini, cheddar cheese and red onions.
- In separate bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together just until moistened.
- Spoon into prepared loaf pans and bake.
- The large loaf will bake about 50 minutes or until a knife inserted comes out clean.
- Or bake 4 mini loaves for about 20-25 minutes or until a knife comes out clean. Cool for 10 minutes. Remove from pan to cool completely.
How do you serve zucchini bread?
If you can wait for the bread to cool enough to cut it, I love to serve zucchini bread warm and sliced thickly. I am a big fan of slathering butter, cream cheese, apple butter or and combination of the three on the bread. Another treat is to pop thick slices of bread in a toaster or toaster oven and get a nice crust on the slice.
How to store zucchini bread
If there is enough bread leftover to store wrap the bread in plastic wrap, place in a zip top bag or a closed container and store in the refrigerator for up to a week. If you are freezing your bread be sure to do a double wrap of plastic, foil or use a vacum seal system before you freeze the bread. Use within 6 months.
Printable savory zucchini bread recipe:
Whole Wheat Savory Zucchini Bread
Ingredients
- 3 cups whole wheat flour
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1 cup shredded zucchini
- 1 cup shredded cheddar cheese
- 1/4 cup of finely chopped red onion
- 2 large eggs
- 1 cup buttermilk
- 4 tablespoons 1/2 stick of butter, melted
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan (9x5 inch) or 4 small loaf pans with non stick spray.
- In a large bowl whisk together the whole wheat flour, baking powder, salt, baking soda and garlic powder.
- Stir in the zucchini, cheddar cheese and red onions.
- In separate bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together just until moistened.
- Spoon into prepared loaf pans and bake.
- The large loaf will bake about 50 minutes or until a knife inserted comes out clean.
- Or bake 4 mini loaves for about 20-25 minutes or until a knife comes out clean. Cool for 10 minutes. Remove from pan to cool completely.
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Jenn says
I could eat this every day! I’ll always choose savory over sweet and I’m loving this easy peasy recipe!
Jessica says
I’m always for hiding veggies and a nice soft bread. This accomplished both! Thanks!
Sarah says
Yes! Hiding veggies is always a good idea.
Sarah says
I might eat this every morning! I LOVE savory but there is a place for sweet. Enjoy your zucchini bread.
Andie Thueson says
I’ve never made a savory zucchini bread. I love the idea of it! Thanks for sharing :)
Katerina @ diethood .com says
This savory zucchini bread looks SO delicious!! I could eat it every day!! YUM!
Erin | Dinners,Dishes and Dessert says
YUM!!! I love this delicious version!!!
Kimberly says
Great idea to make savory zucchini bread, yum!
Sarah says
Thank you! Cheese will go with anything IMO.