Savory Zucchini Cheese Bread with Herbs

Moist, cheesy, and packed with herby flavor—perfect for breakfast, soup sides, or savory snacking.

 Ingredients

Dry

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp black pepper

Wet

• 2 large eggs, room temperature
• ⅓ cup olive oil (or melted butter)
• ¾ cup plain yogurt or sour cream
• 1 tbsp lemon juice or apple cider vinegar

Mix-ins

• 1½ cups zucchini, finely grated & squeezed dry
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 2 tbsp fresh herbs, finely chopped (parsley, dill, chives, thyme, or rosemary)
• 2 cloves garlic, minced (optional)

 Instructions

1. Prep oven: Preheat to 180°C / 350°F. Grease or line a 9×5-inch loaf pan.
2. Mix dry: Whisk flour, baking powder, baking soda, salt, and pepper in a bowl.
3. Mix wet: In another bowl, whisk eggs, olive oil, yogurt, and lemon juice until smooth.
4. Combine: Add wet ingredients to dry. Fold gently just until combined.
5. Add mix-ins: Fold in zucchini, cheese, herbs, and garlic. Do not overmix.
6. Bake: Pour into pan. Bake 45–55 minutes, until golden and a toothpick comes out clean.
7. Cool: Rest 10 minutes, then transfer to a rack. Slice warm or cool completely.

 Nut Information (Important)

• Contains NO nuts by default.
• Tree nut–free & peanut-free if prepared as written.
• Optional add-ins (contain nuts): walnuts, pecans, almonds (½ cup max).
• Cross-contamination warning: If serving to someone with nut allergies, use certified nut-free ingredients and a clean workspace.

 Variations & Tips

• Gluten-free: Use a 1:1 gluten-free flour blend.
• Extra savory: Add ¼ cup grated Parmesan or feta.
• Spicy: Mix in ½ tsp chili flakes or chopped jalapeños.
• Mini loaves/muffins: Bake muffins 20–25 min.

 Q & A

Q: Why squeeze the zucchini?
A: To remove excess moisture so the bread bakes up tender, not soggy.

Q: Can I make it ahead?
A: Yes! Keeps 3 days airtight at room temp or 5–6 days refrigerated.

Q: Can I freeze it?
A: Absolutely. Wrap tightly; freeze up to 2 months. Thaw at room temp.

Q: Best cheese to use?
A: Sharp cheddar for flavor, mozzarella for melt, or a blend for balance.

Q: Can I reduce oil?
A: You can replace half the oil with extra yogurt, but texture may be slightly less rich.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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