Whole Wheat Savory Zucchini Bread

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.

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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. Quick bread is referred to as 'quick'  because it does not require kneading or rising time. The levener 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

Savory zucchini bread ingredients

• whole wheat flour
• baking powder
• salt
• baking soda
• garlic powder
• zucchini
• cheddar cheese
• red onion
• eggs
• buttermilk
• butter, melted

How do you make savory zucchini bread?

1. Preheat oven to 350 degrees. Spray a loaf pan (9x5 inch) or 4 small loaf pans with non stick spray.
2. In a large bowl whisk together the whole wheat flour, baking powder, salt, baking soda and garlic powder.
3. Stir in the zucchini, cheddar cheese and red onions.
4. In separate bowl, whisk together the eggs, buttermilk, and melted butter.
5. Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together just until moistened.
6. Spoon into prepared loaf pan and bake.
7. The large loaf will bake about 50 minutes or until a knife inserted comes out clean.
8. Or bake 4 mini loaves for about 20-25 minutes or until a knife comes out clean.
9. 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.

❄️ Storage Tips

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.

📝 Frequently asked questions, answers and tips:

Whole Wheat Savory Zucchini Bread

Sarah Mock

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.

4.95 from 18 votes

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

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Course Breakfast Recipes

Cuisine American

Servings 14 slices

Calories 177 kcal

Ingredients

  

1x2x3x

• 3 cups whole wheat flour
• 4 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon garlic powder
• 1 cup shredded zucchini
• 1 cup shredded cheddar cheese
• ¼ cup of finely chopped red onion
• 2 large eggs
• 1 cup buttermilk
• 4 tablespoons ½ 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.
  3 cups whole wheat flour, 4 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon baking soda, ½ teaspoon garlic powder
• Stir in the zucchini, cheddar cheese and red onions.
  1 cup shredded zucchini, 1 cup shredded cheddar cheese, ¼ cup of finely chopped red onion
• In separate bowl, whisk together the eggs, buttermilk, and melted butter.
  2 large eggs, 1 cup buttermilk, 4 tablespoons ½ stick of 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.

Nutrition

Serving: 1sliceCalories: 177kcalCarbohydrates: 22gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 44mgSodium: 459mgFiber: 3gSugar: 2g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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