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Slice of savory zucchini quick bread on a wooden board

Savory Zucchini Quick Bread

A flavorful and easy-to-make quick bread packed with zucchini, Parmesan cheese, and aromatic spices, perfect as a side dish or snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Preferably drained
  • 1/4 cup olive oil
  • 1/4 cup milk Can use non-dairy milk for a vegan version
  • 2 large eggs Can substitute with flaxseed meal or applesauce for a vegan version
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free flour
  • 1/2 cup grated Parmesan cheese Substitute with cheddar or feta if desired
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, combine the grated zucchini, eggs, olive oil, and milk.
  3. In another bowl, whisk together the flour, Parmesan cheese, baking powder, baking soda, salt, pepper, garlic powder, and oregano.
Mix and Bake
  1. Gradually mix the wet ingredients into the dry ingredients until just combined.
  2. Pour the batter into the prepared loaf pan and smooth the top.
  3. Bake for 45-50 minutes or until a toothpick comes out clean.
Cooling and Serving
  1. Allow to cool before slicing and enjoy as a side dish or snack.

Notes

For a gourmet touch, serve warm with a drizzle of balsamic glaze or alongside a fresh salad. Store leftovers tightly wrapped in the fridge for about a week or freeze for up to 3 months.