Savory Zucchini Bread

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.

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.

Course Breakfast, Side

Cuisine American, Italian, Mediterranean

Diet Vegetarian

Keyword cheesy, comfort food, quick, savory

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 258

Author Gina Dickson

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.

Notes

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.

Nutrition