Savory Cheesy Zucchini Bread with Whole Wheat Flour
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Savory zucchini bread is a fresh take on the classic quick bread, packed with wholesome ingredients with bold, cheesy flavor. This simple quick bread recipe transforms summer’s most abundant vegetable into a tasty and satisfying snack. Unlike the usual sweet zucchini bread, this version puts the focus on savory goodness, making it perfect for anyone who loves vegetables at the center of the plate. One bite, and it just might become your new favorite.
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What you’ll love about this recipe
What you will need to make savory zucchini bread
Ingredient List
- Zucchini (green or yellow)
- Eggs
- Yogurt or sour cream
- Olive Oil or avocado oil
- Cheddar Cheese
- All Purpose Flour and Whole wheat flour (or all white flour)
- Baking Powder and Baking Soda
- Salt
Missing an ingredient? Find a substitute with the ingredient swap assistant!
Note: If you are looking for a sweet zucchini bread recipe, check out this bread machine zucchini bread.
How to make it
Prepare: Grate the zucchini (keep the skin on for extra color and nutrients) using a box grater or food processor, and also grate the cheese. Dice the onion, then toss all your dry ingredients into a mixing bowl to get things started.
Whatever you do, don’t squeeze out the liquid from the zucchini; that’s the magic! The zucchini’s natural water content keep the bread moist and flavorful.
STEP 1: Place the “wet” ingredients along with the sliced onion and zucchini into a mixing bowl.
STEP 2: Use a wooden spoon to combine the wet ingredients together then stir in the shredded cheese.
STEP 3: Gradually add the dry mixture to the wet, stirring until combined and it forms the texture of dough.
STEP 4: Turn the dough into a prepared loaf pan and bake at 350 for 45 to 50 minutes.
Tips for Baking Success
- No need to squeeze the zucchini: The liquid from the zucchini provides some of the moisture for this recipe.
- Don’t Overmix: Stir just until the batter comes together for light, tender bread.
- For deeper flavor: sauté the onions in a touch of olive oil until they’re soft and lightly browned.
How to store it
- At Room Temperature: Keep wrapped in a clean towel or airtight container for up to 2 days.
- In the Fridge: Store up to 1 week, sealed well to prevent drying.
- Freeze: Slice, wrap tightly, and freeze for up to 3 months. Thaw slices as needed for a fast breakfast or snack.
- Reheat: Warm in a toaster or oven to refresh the crumb and bring out the flavor.
How to serve savory zucchini bread
This bread is so versatile! Enjoy it on its own for breakfast or brunch, serve it as a side with soup or salad, or toast it and top with cream cheese, hummus, or even avocado.
Want more zucchini ideas? Don’t miss this collection of easy favorites.
Savory zucchini bread variations
- Herbs: Add fresh basil, chives, or dill for extra brightness.
- Cheese Swaps: Try feta, pepper jack, or parmesan for different flavors.
- Spices: Garlic powder, paprika, or black pepper add punch.
- Flour Options: Use all white flour for a lighter texture, or swap for a gluten-free blend if needed.
- Dairy-Free: Use plant-based yogurt and cheese alternatives.
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Savory Zucchini bread
Ingredients
- 1 1/2 cups shredded zucchini about 1 medium to large; do not squeeze
- 1/4 cup chopped onion
- 2 eggs
- 3/4 cup plain Greek yogurt
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup parmesan cheese
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons baking powder
Instructions
- Shred the zucchini (no need to peel or squeeze), grate the cheddar cheese and chop the onion. Coat a bread pan with oil and dust with flour. Preheat the oven to
- Mix the dry ingredients 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda,1/2 teaspoon sea salt, 1 cup all purpose flour, 1 cup whole wheat flour together in a mixing bowl.
- In a separate bowl, add the 1 1/2 cups shredded zucchini, 1/4 cup chopped onion, 2 eggs, 3/4 cup plain Greek yogurt and mix it all together. Then stir in 1 1/2 cups shredded cheddar cheese.
- Gradually add the dry ingredients to the wet ingredients and mix together with a wooden spoon until a dough forms.
- Turn the dough into a prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.
Notes
- At room temperature wapped in a clean towel or airtight container for 2 days.
- In the fridge for up to a week
- Enjoy at room temperature or warm in a toaster or oven to refresh it.
- Herbs: Add fresh basil, chives, or dill for extra brightness.
- Cheese Swaps: Try feta, pepper jack, or parmesan for different flavors.
- Spices: Garlic powder, paprika, or black pepper add punch.
- Flour Options: Use all white flour for a lighter texture, or swap for a gluten-free blend if needed.
- Dairy-Free: Use plant-based yogurt and cheese alternatives.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
