Whenever I bake this savory zucchini bread, it instantly reminds me of summer mornings in the kitchen, windows open, birds chirping, and the scent of rosemary and cheddar warming the air. This bread has become a favorite for casual brunches with friends, church potlucks, and even alongside a big bowl of soup when the weather cools off. It’s one of those recipes that makes hosting feel effortless and cozy.

Sliced zucchini cheddar bread on a white plate, with one slice cut in half and topped with butter. More bread and a whole zucchini are visible in the background.
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 Savory Zucchini Bread

This savory zucchini bread is rich, cheesy, and full of flavor from rosemary and garlic; it’s everything you want in a homemade quick bread. It’s incredibly beginner-friendly baking, so no need to worry if you’ve never made a savory loaf before. I love that it comes together with just 15 minutes of prep, then bakes up golden and fragrant in about an hour. It’s also budget-friendly, using simple ingredients you likely already have in your pantry and fridge. And the best part? It’s super flexible. You can swap the cheese, add extra herbs, or go dairy-free with a few tweaks.

Ingredients for zucchini cheddar biscuits arranged in bowls: half & half, shredded zucchini, flour, vinegar, salt, baking soda, baking powder, rosemary, onion powder, garlic powder, butter, and shredded cheddar cheese.

Key Ingredients

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

  • Zucchini: Use one medium zucchini. Grate and lightly squeeze to remove excess water.
  • All-purpose flour: Pantry staple. You can swap for white whole wheat or gluten-free 1:1 blend.
  • Baking powder & soda: These give the loaf a nice rise and tender crumb.
  • Half & Half + Vinegar: This creates a quick buttermilk substitute. You can use whole milk and lemon juice instead.
  • Large egg: Helps bind the bread and create structure.
  • Butter: Adds richness. Dairy-free butter works too but the flavor will be slightly different.
  • Sharp cheddar cheese: I love the bite of sharp cheddar, but feel free to swap in Swiss or pepper jack.
  • Dried rosemary: Adds herby depth. Try thyme or Italian seasoning if you prefer.

How to Make Savory Zucchini Bread

Prep and Mix

Start by making a quick buttermilk by stirring together the half & half and vinegar letting it sit for 5 minutes to curdle slightly, then while that rests, trim and grate your zucchini (no need to peel), and gently squeeze out some of the moisture using paper towels.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. To your buttermilk mixture, whisk in the egg and melted butter.

A white mixing bowl filled with flour and a light blue-handled whisk resting inside, placed on a white surface.
A white mixing bowl containing a light yellow batter, with a metal whisk with a pale blue handle resting inside.

Mix Wet and Dry and Crush Rosemary

Pour this into your dry ingredients and stir gently. Don’t overmix; it should look a bit lumpy.

I place the dried rosemary in a small zip bag and gently crush it with a meat mallet. This brings out the oils and makes it so you do not get big pieces of dried rosemary when you take a bite.

A white mixing bowl with partially mixed dough and a white spatula on a light surface.
A black meat tenderizer is crushing dried herbs inside a clear plastic bag on a white cutting board.

Mix In The Flavor and Fill Pan

Finally, add zucchini, cheddar, rosemary, garlic powder, and onion powder. Stir just until it all comes together. Pour the batter into your prepared pan and smooth the top. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.

A white mixing bowl with shredded cheddar cheese, grated zucchini, and a thick batter being stirred with a white spatula.
A metal loaf pan filled with unbaked cheesy bread dough, topped with shredded cheese and herbs, on a white background.

Cool Bread

Let it cool in the pan for 10 minutes, then carefully turn it onto a wire rack. Serve warm with soft cream cheese or butter.

A golden-brown loaf of bread with visible shreds of zucchini rests on a black wire cooling rack against a white background.

Variations, Substitutions, and Recipe Tips

Flavor Enhancements: Add chopped sun-dried tomatoes, sliced olives, or diced pickled jalapeños for an extra kick.

Simple Substitutions: No cheddar? Try feta, Monterey jack, or a mix. Swap rosemary with thyme or Italian seasoning.

Tips for Recipe Success: Be sure you sqiueeze out any excess moiture from the shredded zucchini wit paper towels. Always measure your flour by spooning it into the cup and leveling it off. Overmixing can make the bread dense. A quick check with a toothpick around the 55-minute mark helps prevent overbaking.

A loaf of cheesy zucchini bread sits on a white plate, partially sliced with a few pieces fanned out. Fresh rosemary and a whole zucchini are placed nearby on a striped cloth.

Hospitality Challenge

Let this savory zucchini bread be a ministry on the go. Bake an extra loaf and wrap it with care, adding a handwritten prayer or Scripture card. Then, prayerfully ask God to show you someone who might need a reminder that they’re seen and loved; maybe a coworker, a new neighbor, a single parent, or someone in your church family. Deliver it with a smile and a few kind words. Simple, Spirit-led gestures like this are powerful ways to live out biblical hospitality wherever you are.

And remember, you don’t have to stop with zucchini bread, a sweet loaf like Quick Banana Bread Using Cake Mix Recipe or a seasonal favorite like Spiced Pumpkin Bread Using Cake Mix Recipe also makes a thoughtful (and delicious!) gift to bless someone’s day.

More Breads and Biscuits To Try

This savory zucchini bread is a perfect way to use up abundant zucchini from the garden. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!

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A rectangular loaf of zucchini bread, partially sliced, sits on a white plate with sprigs of rosemary. The plate is on a checkered cloth, and a whole zucchini is nearby.
by Gina Dickson

Savory Zucchini Bread

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Savory zucchini bread is a cheesy, soft quick bread that’s easy to make and packed with herby flavor. Made with sharp cheddar, fresh zucchini, and rosemary, it’s perfect for brunch, potlucks, or a comforting side with soup. Enjoy this crowd-pleaser warm with butter for a stress-free, homemade treat.

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Ingredients
 

  • 1 ½ cups zucchini, Grated (about 1 medium zucchini). Be sure to squeeze out excess moisture.
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup half and half
  • 1 tablespoon vinegar, white or apple cider
  • 1 egg, large, room temperature
  • 3 tablespoons butter, melted
  • 1 ½ cups sharp cheddar cheese, grated
  • 1 tablespoon dried rosemary, chopped very fine or see nots for my mallet and ziplock trick.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions
 

Prep Oven and Pan

  • Heat the oven to 350 degrees Fahrenheit.
  • Grease a 9 x 5-inch loaf pan with nonstick spray or butter.

Prepare the Zucchini

  • Grate the zucchini. You do not need to peel it.
    1 ½ cups zucchini
  • Wrap the grated zucchini in paper towels and gently squeeze it to remove excess moisture. You don’t need to squeeze it dry, just release enough to get the paper towels all wet.

Make the Buttermilk

  • In a small bowl, combine the 1/2 & 1/2 and vinegar.
    1 cup half and half, 1 tablespoon vinegar
  • Let it sit for 5 minutes until it slightly curdles. (Note this is a quick homemade buttermilk to give the bread a bit of tang.)

Prepare the Rosemary

  • Chop the dried rosemary into small pieces or place the rosemary in a zip-lock style bag. Smash it with a meat mallet to break up the dried leaves into small pieces. I like this method because it flies everywhere when I chop dried rosemary!
    1 tablespoon dried rosemary

Mix the Ingredients

  • In a large mixing bowl, stir together the flour, baking powder, baking soda, and salt.
    2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • Whisk the egg and melted butter into the buttermilk mixture.
    1 egg, 3 tablespoons butter
  • Pour this into the dry ingredients. Stir gently until just combined. Do not over-mix.

Fold In Ingredient Mix-Ins

  • Add the zucchini, cheddar cheese, rosemary, garlic and onion powder.
    1 ½ cups sharp cheddar cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
  • Stir just until evenly combined.

Bake

  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool

  • Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
  • Serve with butter or soft cream cheese.

Gina’s Notes and Tips

Gina’s Quick Tips Before You Get Started
  • Let your egg come to room temperature before baking; it blends better and helps with even rising.
  • Use a box grater for the zucchini and gently press out some moisture, but no need to squeeze it bone-dry.
  • Don’t overmix the batter. Stir just until everything is combined.
Storage and Reheating
  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keeps an extra few days when wrapped well.
  • Freezer: Wrap individual slices or the whole loaf in plastic and then foil. Freeze up to 3 months. Thaw at room temperature or warm in a toaster oven.
Serving: 1serving, Calories: 258kcal, Carbohydrates: 27g, Protein: 10g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 53mg, Sodium: 493mg, Potassium: 172mg, Fiber: 1g, Sugar: 2g, Vitamin A: 413IU, Vitamin C: 5mg, Calcium: 263mg, Iron: 2mg
Course: Bread
Author: Gina Dickson
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A loaf of savory zucchini bread, partially sliced, sits on a white plate with a sprig of rosemary. A whole zucchini is in the background, and text reads "Easy Savory Zucchini Bread Recipe.