This moist, fluffy loaf is bursting with fresh zucchini, aromatic herbs, and golden pockets of melted cheese—a perfect savory bake for brunch, side dishes, or an afternoon snack with a warm cup of soup or tea. It’s an easy and satisfying way to enjoy seasonal produce in a hearty, flavorful bread.

Why You’ll Love This Recipe

Savory zucchini and herb cheese bread is the ultimate quick bread for those who prefer their baked goods rich, cheesy, and not overly sweet. The zucchini keeps the loaf tender and moist, while the blend of herbs and cheeses adds depth and savoriness in every bite. It’s a great way to use up extra zucchini and a versatile companion to any meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
⅓ cup olive oil
½ cup buttermilk or plain yogurt
1½ cups grated zucchini (excess moisture squeezed out)
1 cup shredded mozzarella cheese
½ cup grated parmesan
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme (plus extra for topping)
1 garlic clove, minced
Optional: thin zucchini slices for topping

directions

Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs with olive oil, buttermilk (or yogurt), and minced garlic until well blended.
Add the wet ingredients to the dry ingredients, stirring just until combined—do not overmix.
Fold in the grated zucchini, mozzarella cheese, parmesan, parsley, and thyme until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the surface.
If desired, arrange thin slices of zucchini on top and sprinkle with extra thyme for a decorative finish.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf, approximately 8–10 slices.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Add more cheese: Incorporate sharp cheddar or feta for a bolder flavor.
Make it spicy: Add a pinch of red pepper flakes or chopped jalapeños to the batter.
Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Add nuts: Chopped walnuts or pine nuts add texture and a toasty flavor.
Herb swap: Use basil, dill, or oregano depending on your preference or what you have on hand.

storage/reheating

Store the cooled bread wrapped in foil or in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
To reheat, warm individual slices in a toaster oven or microwave briefly until just heated through. Avoid overheating to maintain texture.

FAQs

Do I need to peel the zucchini?

No, the peel is thin and softens during baking. Just wash well and grate.

How do I keep the bread from being soggy?

Make sure to squeeze out as much moisture as possible from the grated zucchini using a clean kitchen towel or cheesecloth.

Can I use dried herbs instead of fresh?

Yes, use about one-third the amount of dried herbs in place of fresh ones.

Can I use yogurt instead of buttermilk?

Yes, plain yogurt is a great substitute and adds the same tangy richness.

Can I make muffins instead of a loaf?

Yes, divide the batter into muffin tins and bake at 350°F (175°C) for 20–25 minutes.

What kind of cheese works best?

Mozzarella gives a nice melt, and parmesan adds saltiness and flavor. You can experiment with other cheeses like cheddar, feta, or Gruyère.

Can I freeze the bread?

Yes, wrap the cooled loaf tightly in plastic and foil and freeze for up to 2 months. Thaw at room temperature.

How do I know when it’s fully baked?

Insert a toothpick into the center of the loaf—if it comes out clean, the bread is done.

What can I serve this bread with?

It pairs well with soups, salads, or scrambled eggs for breakfast.

Why did my bread sink in the middle?

Overmixing or underbaking can cause the loaf to sink. Measure ingredients carefully and avoid opening the oven too early.

Conclusion

Savory Zucchini & Herb Cheese Bread is a delicious and practical way to showcase seasonal vegetables and herbs. It’s easy to make, satisfying to eat, and endlessly adaptable. Whether you’re serving it warm with butter or alongside a bowl of soup, this savory quick bread is sure to become a favorite in your kitchen.