Description

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.

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/3 cup olive oil
1/2 cup buttermilk or plain yogurt
1 1/2 cups grated zucchini (excess moisture squeezed out)
1 cup shredded mozzarella cheese
1/2 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

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Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat eggs with olive oil, buttermilk, and minced garlic.
Add the wet ingredients to the dry, mixing just until combined.
Fold in grated zucchini, mozzarella, parmesan, parsley, and thyme.
Pour batter into the prepared loaf pan and smooth the top.
Optional: arrange thin zucchini slices and sprinkle extra thyme on top.
Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure to squeeze out as much moisture as possible from the zucchini to avoid a soggy loaf.
This bread can be served warm or at room temperature.
Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 2g
Sodium: 270mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 7g
Cholesterol: 45mg