Delicious & Easy Savory Zucchini Bread with Cheese: The Ultimate Whole Wheat Recipe for Garden Harvests
Zucchini season brings an abundant harvest, often leaving home cooks searching for creative and delicious ways to utilize this versatile vegetable. While sweet zucchini breads are undeniably popular, this savory zucchini bread with cheese offers a delightful and refreshing departure from the norm. Imagine a remarkably moist, flavorful loaf, generously packed with two types of savory cheeses, aromatic garlic, fragrant herbs, and the wholesome goodness of nutty whole wheat flour. This isn’t just another recipe to use up garden zucchini; it’s a culinary experience that transforms your bounty into a truly versatile and incredibly satisfying quick bread.
This garlic cheese zucchini bread stands out as a healthy, hearty, and savory alternative to sugary loaves. It’s perfect for those who prefer savory baked goods or are looking for a unique twist on a classic. Enjoy it warm from the oven, toasted for breakfast, as a delightful snack, or even as a fantastic side dish for any meal. Plus, it’s exceptionally freezer-friendly, allowing you to stock up and enjoy the taste of summer zucchini long after the harvest has passed.
✩ What readers are saying…
“I’m making this for the second time today. The first loaf was fantastic. Today I’m making a double batch of 24 muffins to freeze. All your recipes sound awesome.” -Jeanne
Why Choose Savory Zucchini Bread?
A savory zucchini bread might sound unusual if you’re accustomed to sweet versions, but trust us, it’s a revelation! While my go-to recipe for the endless summer squash harvest is often a classic no-fail zucchini bread, this cheesy, herb-infused loaf quickly secured its spot as a close second favorite. It opens up a whole new world of culinary possibilities, allowing us to enjoy zucchini bread from morning until night, in a variety of delicious contexts.
The beauty of a savory loaf is its incredible versatility. Unlike sweet breads that are confined mostly to breakfast or dessert, this cheesy zucchini bread seamlessly transitions between meals. It’s hearty enough to be a standalone snack, pairs wonderfully with soups and stews as a side, and makes an excellent base for light sandwiches. The combination of savory flavors from the cheese, garlic, and herbs makes it a comforting and satisfying treat at any time of day, a true celebration of your garden’s generosity.
Making the Most of Your Zucchini Harvest
Beyond this incredible savory loaf, there are so many fantastic ways to utilize a bountiful zucchini harvest. On my absolute “must-make” list, you’ll find this amazing white zucchini cake with its irresistible caramel-y broiled nut frosting – a true showstopper! And for chocolate lovers, these dark chocolate zucchini cupcakes are perfect for freezing and pulling out for special occasions. Freezing baked goods like these is by far my favorite method to “preserve” zucchini, locking in its freshness and flavor without the sogginess often associated with shredded frozen zucchini.
This savory zucchini bread fits perfectly into that strategy. Having a freezer well-stocked with homemade baked goods ensures you always have delicious options on hand, especially during those colder months when fresh zucchini is a distant memory. It’s infinitely more appealing and convenient than discovering forgotten packets of watery shredded zucchini lost in the back of the freezer. By baking now and freezing later, you’re investing in future deliciousness that’s ready whenever you are.
Loaf or Muffins: Your Choice!
Not sure if a full loaf is for you, or perhaps you’re simply looking for a quicker bake? This versatile recipe can easily be adapted into muffins! Muffins are fantastic for portion control, grab-and-go snacks, or quick breakfasts. Both muffins and slices of this savory bread freeze beautifully, making them ideal to pull out, toast, and serve alongside a hearty bowl of soup on a crisp fall evening. The convenience of having individual servings ready to go cannot be overstated, making them a staple in our household.
Do you have a ton of zucchini to use up? Then you’ll LOVE this Ultimate Zucchini Guide with its extensive list of zucchini recipes for baking, cooking, and preserving, in addition to expert growing and harvesting tips!
Recipe Ingredients, Substitutions & Variations for Your Savory Zucchini Bread
The beauty of this recipe lies in its use of common pantry staples, making it accessible for most home bakers. Here are some detailed notes on a few key ingredients, along with helpful substitutions and variations to ensure your savory zucchini bread turns out perfectly every time:
- Whole Wheat Pastry Flour or White Whole Wheat Flour: For a truly light, moist, and 100% whole wheat loaf, one of these flours is essential. Regular whole wheat flour contains more gluten and will result in a drier, denser texture, which is not ideal for this recipe. If you don’t have either, you can substitute with all-purpose flour. Alternatively, a 50/50 blend of all-purpose and regular whole wheat flour can also work, providing a balance of texture and whole-grain nutrition.
- Oil: A light, neutral-flavored oil is best here to let the cheese and herb flavors shine. I highly recommend avocado oil or expeller-pressed sunflower oil. If you prefer, olive oil can also be used, but be mindful that its stronger flavor might subtly alter the overall taste of the bread. Choose an olive oil with a mild profile if going this route.
- Buttermilk or Regular Milk: True buttermilk adds a wonderful tang and tenderness to baked goods. Unfortunately, many store-bought “buttermilk” options are full of unnecessary fillers. For a simple and pure buttermilk substitute, add 1 teaspoon of vinegar (apple cider or white vinegar) or lemon juice to a liquid measuring cup, then fill to the 1/3 cup line with regular milk. Let it sit for 5-10 minutes until it slightly curdles. If you don’t have either, plain milk will work in a pinch, though the bread may be slightly less tender.
- Cheese: The secret to this bread’s rich flavor is the cheese! I’ve experimented with using only Parmesan, only sharp cheddar, and finally, a victorious combination of both. The blend of salty, sharp Parmesan with creamy, tangy cheddar provides a depth of flavor that a single cheese simply can’t achieve. However, don’t let being out of one stop you – this bread is too good to skip! Any combination will be delicious, with only a slight difference in complexity. Feel free to experiment with other hard or semi-hard cheeses like Gruyere, Monterey Jack, or even a smoked cheddar for a unique twist.
- Seasonings: Garlic, freshly ground black pepper, and a selection of herbs are crucial for building the savory profile. I often reach for a good quality Italian seasoning mix, which typically includes a balanced blend of basil, oregano, rosemary, and thyme. However, you can certainly customize this! Using a single herb like dried basil (as suggested in the recipe card) or experimenting with your own herb mixtures – think chives, dill, or even a touch of smoked paprika – allows for endless variations to suit your taste.
- Zucchini: The star of the show! For this recipe, there’s no need to squeeze out the moisture from the grated zucchini. Its natural water content is essential for keeping the bread incredibly moist and tender, preventing it from drying out.
One of the most refreshing aspects of this particular zucchini bread recipe? There’s absolutely no sugar in sight! It’s a truly savory experience, perfect for those who appreciate natural, wholesome flavors.
Simple Steps to Savory Zucchini Bread with Cheese
Baking this savory zucchini bread is a straightforward process, similar to other quick bread recipes. Follow these simple steps for a perfect loaf every time:
Step 1: Prepare the Batter. Start by heating your oven and preparing your loaf pan. In a large mixing bowl, combine all the dry ingredients – flour, cheeses, baking powder, salt, garlic, herbs, and black pepper. In a separate 2-cup glass measuring cup or a smaller bowl, whisk together the wet ingredients: oil, buttermilk, and eggs. This separation ensures even mixing and prevents overworking the batter.
Step 2: Combine and Pour into Pan. Add the grated zucchini directly to the dry ingredients and toss gently to coat. This simple step helps distribute the zucchini evenly and prevents it from clumping. Then, pour the wet egg mixture into the flour-zucchini mixture. Stir with a spoon just until everything is moistened and no streaks of dry flour remain. Be careful not to overmix, as this can lead to a tough loaf. The batter will be thick, which is exactly what you want. Spread it evenly into your prepared loaf pan.
Step 3: Bake and Cool. Bake the loaf for approximately 60-65 minutes at 375 degrees Fahrenheit, or until a wooden skewer or toothpick inserted into the center comes out clean. If using a larger pan, baking time may be slightly shorter. Once baked, let the loaf cool in the pan for about 10 minutes. This allows it to set properly before you gently lift it out onto a wire rack to cool completely. Cooling on a rack is crucial for preventing a soggy bottom and ensuring an even texture throughout the bread.
That cheesy, crispy crust straight from the oven is absolutely divine! There’s nothing quite like slicing into a warm loaf and savoring that perfect texture. If you can time it just right to serve for dinner, you’re in for a treat. But fear not, if you miss that immediate warmth, this bread is also incredible toasted. Toasting revives all that crusty goodness, bringing back its original charm and making it feel freshly baked.
Choosing the Right Loaf Pan Size
The size of your loaf pan can actually make a noticeable difference in the final appearance and texture of your savory zucchini bread. While the recipe is adaptable to both, understanding the nuances between a 9×5-inch and an 8.5×4.5-inch pan will help you achieve your desired results. Though the dimensions seem only slightly different, their volume capacity varies significantly:
Zucchini bread baked in a 9×5-inch pan will typically yield a slightly flatter, longer loaf with thinner slices. This pan size is generally designed for recipes containing up to 8 cups of batter.
Zucchini bread baked in an 8.5×4.5-inch pan results in a significantly taller, more substantial loaf, yielding thicker, more satisfying slices. This pan, often called a standard or 1-pound loaf pan (and sometimes shortened to 8×4 inch), holds about 6 cups of batter.
Therefore, while both pans are suitable, if you desire a taller loaf with more impressive, thicker pieces, we highly recommend using the smaller 8.5×4.5-inch pan. Because the batter will be more concentrated in a smaller volume, baking time for the 9×5-inch pan might be slightly shorter (around 55-60 minutes) compared to the 8.5×4.5-inch pan (60-65 minutes). Always use the toothpick test to confirm doneness, as oven temperatures can vary.
Transforming the Recipe into Savory Zucchini Muffins
Absolutely! This recipe is incredibly versatile and can be effortlessly transformed into delicious savory zucchini muffins. Whether you’re unsure about baking a full loaf, want quicker baking time, or simply prefer individual portions for snacks and meal prep, muffins are an excellent option. Here’s how to do it:
- Preparation: Grease or line a standard 12-cup muffin tin with paper liners.
- Filling: Evenly divide the prepared batter among the 12 muffin cups. For an extra touch of cheesy goodness and a beautiful crust, you can sprinkle a little extra grated cheese on top of each muffin before baking.
- Baking: Bake the muffins at 375 degrees Fahrenheit for a shorter duration of just 20-25 minutes. Keep an eye on them, and test for doneness by inserting a toothpick into the center of a muffin – it should come out clean.
- Cooling: Allow the muffins to cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Muffins are perfect for freezing, making them a convenient grab-and-go option. You can pull them straight from the freezer and pop them into a toaster oven for a quick, warm, and satisfying bite.
Serving Suggestions for Your Cheesy Zucchini Bread
Over the years, this savory zucchini bread has become a star player in our kitchen due to its incredible versatility. Its delicious flavor profile allows it to pair beautifully with a wide array of dishes and makes it suitable for almost any meal or snack time. Here are just a few of our favorite serving suggestions:
- Alongside Main Courses: Serve a thick slice as a complementary side dish for hearty meals like grilled chicken or fish, juicy roasted meats, and fresh salads. It’s also an absolutely perfect companion to warm, comforting soups and stews, where its savory notes can truly shine.
- Simple Appetizer or Snack: For a delightful and easy appetizer, toast slices until golden and crispy. Top them with fresh, sliced garden tomatoes and a sprinkle of flaky sea salt. This combination is surprisingly simple yet incredibly satisfying, letting the fresh flavors speak for themselves.
- Bruschetta Base: Elevate your bruschetta game! Toasted slices make an excellent sturdy base for either vibrant fresh tomato bruschetta or a convenient canned bruschetta version. The cheesy bread adds an extra layer of flavor that complements the zesty tomato topping beautifully.
- Hearty Breakfast Addition: Kickstart your day with a warm, toasted slice spread generously with butter, served alongside fluffy scrambled eggs or a flavorful omelet. It’s a wholesome and filling breakfast that feels gourmet.
- Pesto Perfection: For a burst of fresh flavor, toast a slice and spread it with homemade pesto. The herbaceous pesto harmonizes wonderfully with the garlic and cheese in the bread, creating an exquisite taste sensation.
- Creative Sandwiches: Forget plain bread! Use slices of this savory zucchini bread as the foundation for your next sandwich. Spread with a little mayonnaise or your favorite condiment, then fill with sliced ham or turkey, crisp spinach leaves, roasted vegetables, or anything your heart desires. The possibilities for delicious sandwich creations are truly endless!
These suggestions highlight how a simple recipe like savory zucchini bread can significantly enhance your culinary repertoire and make everyday meals more exciting. I hope I’ve convinced you of its merits, and that all that’s left for you to do is try this amazing recipe for yourself!
I genuinely hope you and your family love this savory zucchini bread with cheese as much as we do. If you make it, please consider leaving a recipe rating to let me know how it turned out! You can also save this recipe for later inspiration by pinning it to your favorite Pinterest board or clicking on the heart icon in the lower right-hand corner of the recipe card.
Storage and Freezing Instructions
One of the many benefits of this savory zucchini bread is how well it stores, making it ideal for meal prepping or enjoying over an extended period. Proper storage ensures its delicious taste and moist texture are preserved.
- Room Temperature: A freshly baked loaf or slices can be stored at room temperature for 2-3 days. To keep it fresh, wrap the bread tightly in plastic wrap or aluminum foil, or place it in an airtight container. This prevents it from drying out and helps maintain its moisture.
- Refrigeration: If you need to store it longer than a few days, or if your kitchen is particularly warm, you can refrigerate the bread. Wrap it well and store it in the refrigerator for up to a week. Reheating slices gently in a toaster oven will bring back some of its warmth and crispness.
- Freezing for Long-Term Storage: This bread is incredibly freezer-friendly, making it a perfect way to extend your zucchini harvest. You have two main options for freezing:
- Whole Loaf: Allow the loaf to cool completely. Wrap it tightly in plastic wrap, then an additional layer of aluminum foil. Place it in a freezer-safe bag. A whole loaf can be frozen for 4-6 months. To thaw, simply transfer it to the refrigerator overnight or leave it on the counter for a few hours.
- Individual Slices (or Muffins): For ultimate convenience, slice the cooled loaf (or muffins) before freezing. Place slices in a single layer on a baking sheet and freeze for about an hour until firm. This prevents them from sticking together. Then, transfer the frozen slices to a freezer-safe bag or airtight container. You can grab individual slices as needed! These slices can be toasted directly from frozen, making for a quick and easy snack or breakfast.
Freezing baked goods like this savory zucchini bread is an excellent way to ensure you always have a homemade, wholesome option available, especially when you’re short on time or fresh produce is out of season.
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Savory Zucchini Bread with Cheese (Whole Wheat)
Equipment
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1 8.5×4.5 OR 9×5-inch loaf pan -smaller pan recommended for a taller loaf (or 12-cup muffin tin)
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2-cup glass measuring cup or small bowl
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large mixing bowl and spoon
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Wire rack for cooling
Ingredients
- 1/3 cup light oil, such as avocado or expeller-pressed sunflower oil
- 1/3 cup buttermilk*
- 2 large eggs
- 2 cups whole wheat pastry flour or white whole wheat flour (all-purpose flour can be substituted if needed, but regular whole wheat is not recommended for desired texture)
- 1/2 cup grated parmesan cheese**
- 1/2 cup grated sharp cheddar cheese**
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried basil or Italian seasoning or other herb of your choice (e.g., oregano, thyme, chives)
- 1/2 teaspoon black pepper
- 2 cups grated zucchini (no need to squeeze excess water, its moisture is key for a moist loaf)
Instructions
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Preheat your oven to 375°F (190°C). Prepare your loaf pan: line an 8.5×4.5-inch or 9×5-inch loaf pan with parchment paper, allowing some overhang on the longer sides to create “handles” for easy removal. Grease the ends of the pan (or oil and flour the entire pan if not using parchment).
See notes below for instructions on how to make muffins instead.
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In a 2-cup glass measuring cup or a small bowl, whisk together the oil, buttermilk, and eggs until well combined with a fork or whisk. Set aside.
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In a large mixing bowl, combine all the remaining dry ingredients: whole wheat pastry flour (or substitute), Parmesan cheese, cheddar cheese, baking powder, salt, minced garlic, dried basil (or Italian seasoning), and black pepper. Stir well to ensure everything is evenly distributed. Add the grated zucchini to this dry mixture and toss until the zucchini shreds are thoroughly coated with the flour mixture. This helps prevent clumping and distributes the zucchini evenly.
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Pour the wet egg mixture into the flour-zucchini mixture. Using a spoon, stir gently just until the ingredients are moistened and no pockets of dry flour are visible. Be careful not to overmix, as overworking the batter can result in a tough bread. The batter will be thick.
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Spread the thick batter evenly into the prepared loaf pan and smooth the top. Bake for 60-65 minutes if using an 8.5×4.5-inch pan, or 55-60 minutes for a 9×5-inch pan. The bread is done when a toothpick inserted into the center comes out clean.
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Allow the loaf to cool in the pan for 10 minutes. Then, using the parchment paper overhang, carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely before slicing. This step is crucial for the bread to set and prevents a soggy bottom.
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Store the cooled bread wrapped tightly at room temperature for 2-3 days, or in the refrigerator for up to a week. For longer storage, freeze the loaf whole or pre-slice it and freeze for 4-6 months. Slices can be toasted directly from frozen (a whole loaf will need to be thawed overnight in the refrigerator first).
Notes
**Cheese Choices: While the combination of Parmesan and sharp cheddar offers the best depth of flavor, feel free to use all of one type if that’s what you have on hand. The bread will still be delicious! You can also experiment with other savory cheeses like Gruyere or Monterey Jack.
To make into muffins:
- Grease or line a 12-cup muffin tin. Divide the prepared batter evenly among the muffin cups. For an extra touch, sprinkle additional cheese on top of each muffin before baking.
- Bake at 375°F (190°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Nutrition
More Delicious Quick Breads To Try
If you’re a fan of quick breads, whether sweet or savory, there’s a whole world of delightful recipes to explore beyond this cheesy zucchini loaf. Quick breads are fantastic for their ease of preparation and versatility, often requiring no yeast and minimal rising time. Here are a few more wholesome and delicious quick bread recipes that might pique your interest:
- Whole Wheat Honey Sweetened Orange Zucchini Bread: A wonderfully aromatic and naturally sweet bread that combines the freshness of orange with the moisture of zucchini, sweetened with honey for a healthier twist.
- Honey Sweetened Dark Chocolate Zucchini Bread: Indulge your sweet tooth with this rich and decadent chocolate bread, secretly packed with zucchini and sweetened with honey. It’s a perfect treat for chocolate lovers.
- Maple Sweetened, Whole Wheat Coconut Bread: Experience the tropical flavors of coconut in a wholesome whole wheat bread, naturally sweetened with maple syrup. It’s incredibly moist and fragrant, perfect for breakfast or a sweet snack.
Each of these quick bread recipes offers a unique flavor profile and a great way to enjoy homemade baked goods with simple ingredients. They are also excellent for gifting or freezing to enjoy later!
This recipe has been updated to provide even more helpful tips and detailed instructions. It was originally published in 2018.