This savory zucchini bread recipe is an updated version of a traditional zucchini bread recipe.
The addition of cheese and savory ingredients complement the nuttiness of the whole wheat flour in this easy quick bread recipe. This will quickly become your favorite zucchini bread recipe.
If you are going to make this recipe you are going also to 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 bread is called quick does not mean that it comes together quickly or is baked quickly. Quick bread is called 'quick' because it does not require kneading or rising time. The leven 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 zucchini quick bread?
- Preheat oven to 350 degrees. Spray a bread pan (9x5 inch) or 4 small loaf pans with nonstick spray.
- In a large bowl whisk together the whole wheat flour, baking powder, salt, baking soda and garlic powder.
- Stir in the shredded zucchini, cheddar cheese, and red onions.
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients in the large bowl. Gently mix together just until moistened.
- Spoon into prepared loaf pan and bake.
- The large loaf will bake for about 50 minutes or until a knife inserted into the center 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.
What do you serve with cheesy zucchini bread?
If you can wait for it to cool enough to cut it, I love to serve this 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 left over to store wrap the bread in plastic wrap, place in a zip-top bag or a closed airtight 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 vacuum seal system before you freeze the bread. Use within 6 months.
FAQ's and Tips
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 the wrapping and place back in the loaf pan. Allow thawing overnight in the refrigerator.
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.
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.
Ingredients
- 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 Egg
- 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 Egg, 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
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Kimberly says
Great idea to make savory zucchini bread, yum!
Sarah says
Thank you! Cheese will go with anything IMO.
Erin | Dinners,Dishes and Dessert says
YUM!!! I love this delicious version!!!
Katerina @ diethood .com says
This savory zucchini bread looks SO delicious!! I could eat it every day!! YUM!
Andie Thueson says
I've never made a savory zucchini bread. I love the idea of it! Thanks for sharing :)
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.
Jenn says
I could eat this every day! I'll always choose savory over sweet and I'm loving this easy peasy recipe!
Sarah says
I might eat this every morning! I LOVE savory but there is a place for sweet. Enjoy your zucchini bread.