Savory Zucchini Bread

Course: Bread

Cuisine: American

Keyword: savory zucchini bread, zucchini bread

Prep Time: 10

Cook Time: 50

Servings: servings

Calories: 327kcal

Author: Colleen Kennedy

An easy to make, delicious zucchini recipe for a savory zucchini bread. This is a quick bread without yeast and can be enjoyed with butter hot from the oven. It can also be toasted, used as sandwich bread or made into drop biscuits.

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Ingredients

1 medium zucchini shredded skin on about 1 cup once liquids pressed out
3 cups flour
½ teaspoon salt
⅛ teaspoon or more black pepper
½ teaspoon onion powder
1 teaspoon baking powder
1 teaspoon baking soda
1 cup freshly shredded Parmesan cheese
1 cup shredded Mozzarella cheese
1 egg
1 ½ cups whole milk
2 TBS melted butter

Instructions

Shred zucchini, using a cheese grater, leaving skin on
Press liquids from zucchini, blotting with paper towel. Salt and pepper zucchini just a bit, toss and allow to sit for 10-15 minutes, blot mostly dry.
In a mixing bowl, combine flour, salt, pepper, onion powder, baking powder and baking soda and whisk until blended.
Add in cheeses and zucchini.
Whisk together milk, egg and melted butter in a small bowl and add to mixing bowl. Stir until combined.
Line a loaf pan with parchment paper and bake at 350 for 50-60 minutes on the middle rack.
Rest for 5 minutes, lift bread from pan, slice and serve with or without butter.

Notes

Notes: You can make this zucchini bread even tastier by brushing the top with garlic butter 5 minutes before it is finished baking.

You can also make this as drop biscuits baked on a parchment paper lined baking sheet for 10-20 minutes at 400 (depending on their size).

Nutrition