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Move over, banana bread—there’s a new loaf in town. If you’ve only had zucchini bread on the sweet side, it’s time to try a savory version that’s bursting with flavor. This Savory Zucchini Bread with Cheddar & Herbs is moist, cheesy, and packed with garden-fresh herbs. It makes the perfect companion to soups, salads, or even a fried egg on top.
Made without any pork, bacon, wine, or alcohol, this wholesome quick bread uses basic pantry ingredients and seasonal produce to create a satisfying, melt-in-your-mouth loaf that’s easy enough for weeknights but impressive enough for a weekend brunch.
Why You’ll Love This Savory Zucchini Bread
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✅ Cheesy & Comforting – Melted cheddar in every bite
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✅ Herbaceous & Flavorful – Fresh herbs give it a gourmet feel
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✅ Vegetable-Packed – A delicious way to use summer zucchini
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✅ No Yeast, No Fuss – Quick bread = no rise time
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✅ Great for Meal Prep – Stays moist and reheats well
Ingredients You’ll Need
Dry Ingredients
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1 ½ cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder
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½ tsp onion powder
Wet Ingredients
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2 large eggs
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½ cup plain Greek yogurt or sour cream
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¼ cup milk (dairy or unsweetened plant-based)
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¼ cup light olive oil or avocado oil
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1 ½ cups grated zucchini (moisture squeezed out)
Flavor Add-Ins
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1 ¼ cups sharp cheddar cheese, shredded
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2 tbsp chopped fresh parsley
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1 tbsp chopped fresh chives or green onion
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Optional: ½ tsp fresh thyme or dried Italian herbs
Recommended Tools
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Box grater
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Mixing bowls
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Whisk & spatula
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9×5-inch loaf pan
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Parchment paper or nonstick spray
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Cooling rack
How to Make Savory Zucchini Bread with Cheddar & Herbs
Step 1: Prep Your Oven & Pan
Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper for easy removal.
Step 2: Grate & Drain the Zucchini
Use the coarse side of a box grater to grate your zucchini. Wrap it in a clean kitchen towel and squeeze out the moisture. This prevents the bread from being too wet or soggy.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, yogurt (or sour cream), milk, and oil until smooth.
Step 4: Add Dry Ingredients
Sprinkle the flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder over the wet mixture. Stir just until combined.
Step 5: Fold in Zucchini, Cheese, and Herbs
Add the shredded zucchini, cheddar, and herbs. Fold everything together with a spatula until evenly distributed. Do not overmix.
Step 6: Transfer to Pan and Bake
Pour the batter into the prepared loaf pan. Smooth the top and, if desired, sprinkle a bit more cheese or chopped herbs on top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Step 7: Cool & Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool for at least 20 more minutes before slicing—this helps the loaf firm up and hold its shape.
Serving Suggestions
This savory zucchini bread is versatile and pairs beautifully with many meals:
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🥣 With Soup: Serve alongside tomato basil, potato leek, or lentil soup
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🥗 With Salad: Excellent with a chopped Greek salad or arugula citrus mix
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🍳 As Breakfast: Toast slices and top with a poached or fried egg
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🧀 As a Snack Board Addition: Add slices to a savory cheese board with hummus and olives
How to Store & Reheat
At Room Temperature
Store in an airtight container for up to 2 days.
In the Refrigerator
Keeps fresh for 5–6 days. Reheat slices in the toaster oven or microwave.
To Freeze
Wrap tightly in foil or place in freezer-safe bags. Freeze for up to 3 months. Thaw in the fridge or at room temperature before serving.
Substitutions & Variations
Make It Gluten-Free
Use a 1:1 gluten-free flour blend with xanthan gum for structure.
Dairy-Free Option
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Use non-dairy yogurt and plant-based cheddar
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Choose unsweetened almond or oat milk
Spicy Kick
Add ¼ tsp red pepper flakes or finely chopped jalapeño to the batter.
More Veggies
Mix in ¼ cup finely grated carrot or chopped spinach for a nutrient boost.
FAQs About Savory Zucchini Bread
Do I need to peel the zucchini?
No! The skin is thin, nutritious, and adds beautiful green flecks to the bread.
Why squeeze the zucchini?
Zucchini holds a lot of water, which can make your bread soggy. Always squeeze well before mixing.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts better and gives a creamier texture.
Can I make muffins instead?
Yes! Pour batter into a greased muffin tin and bake at 350°F for 20–25 minutes.
Is this bread spicy?
Not by default—it’s flavorful but mild. Add chili flakes or pepper jack cheese if you want a kick.
Final Thoughts
If you’re looking for something hearty, cheesy, and garden-fresh, this Savory Zucchini Bread with Cheddar & Herbs hits all the right notes. It’s the kind of recipe that feels both comforting and sophisticated, perfect for lunchboxes, potlucks, or simply making your weekday meals a little more exciting.
So the next time you find yourself with extra zucchini—or just craving something savory—skip the sweet breads and bake this instead. You’ll be hooked after the first slice.
