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?
- 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 pan 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.
❄️ 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:
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.
Whole Wheat Savory Zucchini Bread
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!
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 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
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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Sarah
Thank you! Cheese will go with anything IMO.
Kimberly
Great idea to make savory zucchini bread, yum!
Erin | Dinners,Dishes and Dessert
YUM!!! I love this delicious version!!!
Katerina @ diethood .com
This savory zucchini bread looks SO delicious!! I could eat it every day!! YUM!
Andie Thueson
I've never made a savory zucchini bread. I love the idea of it! Thanks for sharing :)
Sarah
I might eat this every morning! I LOVE savory but there is a place for sweet. Enjoy your zucchini bread.
Sarah
Yes! Hiding veggies is always a good idea.
Jessica
I'm always for hiding veggies and a nice soft bread. This accomplished both! Thanks!
Jenn
I could eat this every day! I'll always choose savory over sweet and I'm loving this easy peasy recipe!