Savory Zucchini Bread​
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Savory Zucchini Bread​

🥒 A Wholesome Twist on a Classic Favorite

There’s something incredibly comforting about the aroma of freshly baked bread wafting through the kitchen. It’s a scent that evokes memories of family gatherings, cozy mornings, and the simple joy of homemade goodness. Today, I want to share with you a delightful recipe that brings a savory twist to the traditional zucchini bread.​

Savory Zucchini Bread​

🍞 Why Savory Zucchini Bread?

Zucchini bread is often associated with sweet flavors, but incorporating savory elements like cheese and herbs transforms it into a versatile dish suitable for any meal. The zucchini adds moisture and a subtle earthiness, while ingredients like sharp cheddar and fresh herbs elevate the flavor profile, making it perfect for breakfast, brunch, or as a side to your favorite soup.​

🧀 The Perfect Pairings

This savory zucchini bread pairs wonderfully with a variety of dishes. Serve it alongside a hearty bowl of tomato soup, as a base for an open-faced sandwich, or simply toasted with a pat of butter. Its rich flavor and moist texture make it a crowd-pleaser at any table.​

📝 Savory Zucchini Bread Recipe

Ingredients:

  • 2 cups all-purpose flour​
  • 1 tablespoon baking powder​
  • ½ teaspoon baking soda​ Savory With Soul
  • ¾ teaspoon salt​
  • 2 cups grated zucchini (about 1 large or 2 medium-sized)​
  • 1½ cups sharp cheddar cheese, shredded​
  • ¼ cup grated Parmesan cheese​
  • 1 tablespoon dried basil (or 3 tablespoons fresh, chopped)​
  • 2 large eggs​
  • 1 cup buttermilk (or milk)​
  • ¼ cup butter, melted​

Instructions:

Savory Zucchini Bread​
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.​
  2. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let it drain for about 10 minutes. Then, gently squeeze out any excess moisture.​
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.​
  4. Add the drained zucchini, cheddar cheese, Parmesan cheese, and basil to the dry ingredients. Mix until well combined.​
  5. In a separate bowl, beat the eggs, then add the buttermilk and melted butter. Stir to combine.​
  6. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.​
  7. Pour the batter into the prepared loaf pan and smooth the top.​
  8. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.​
  9. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.​

Notes:

  • For an extra flavor boost, consider adding chopped scallions or a pinch of red pepper flakes to the batter.​
  • This bread freezes well. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.​
  • If you prefer a different cheese, feel free to substitute the cheddar with Gruyère or mozzarella.​
Savory Zucchini Bread​

Savory Zucchini Bread​

This savory twist on classic zucchini bread is packed with sharp cheddar, Parmesan, and herbs—perfect as a side for soup or a stand-alone snack!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 220

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups grated zucchini drained
  • cups sharp cheddar cheese shredded
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon dried basil or 3 tbsp fresh
  • 2 large eggs
  • 1 cup buttermilk or milk
  • ¼ cup melted butter

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. Place grated zucchini in a colander with a pinch of salt; let sit for 10 minutes, then squeeze out moisture.
  3. In a large bowl, mix flour, baking powder, baking soda, and salt.
  4. Stir in zucchini, cheddar, Parmesan, and basil.
  5. In another bowl, whisk eggs, buttermilk, and melted butter.
  6. Combine wet and dry mixtures, stir until just mixed.
  7. Pour into loaf pan, smooth top.
  8. Bake for 55–60 mins, or until a toothpick comes out clean.
  9. Let cool 10 mins in pan, then transfer to a rack.

Notes

  • Add scallions or red pepper flakes for extra flavor.
  • Freezes well for up to 3 months.
  • Try Gruyère or mozzarella instead of cheddar for a twist.

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