Savory Zucchini Quick Bread Recipe

The Savory Zucchini Quick Bread is a simple and tasty recipe, prepared with a few ingredients that are often already pantry-staples: eggs, parmesan, milk, seed oil, flour, instant yeast for savory preparations and, of course, zucchini. Perfect as an appetizer combined with a platter of cold cuts and fresh or aged cheeses, it can be served for any family lunch or convivial dinner with friends.

Preparing it is easy, even for those who are not very familiar with the kitchen: just grate the zucchini and squeeze them to eliminate the vegetation water, then incorporate them into the mixture obtained by mixing all the ingredients. The mixture is then poured into a special 9-inches long loaf mould, previously buttered and floured, and baked in the oven at 350°F/180°C for about 40 minutes.

The result is a  soft and fragrant rustic, ideal to serve, cut into slices, even for an informal brunch or a party buffet.

What is Savory Zucchini Quick Bread?

Zucchini, a summer squash native to the Americas, was introduced to Europe after Columbus's voyages in 1492. The variety we recognize today was developed in Italy during the late 19th century, near Milan.

In the United States, zucchini gained popularity in the mid-20th century, particularly during the 1960s. Home gardeners often found themselves with an overabundance of this prolific vegetable, leading to creative culinary uses. This era saw the rise of zucchini bread, a quick bread that incorporated grated zucchini to add moisture and nutrition.

Initially, zucchini bread was predominantly sweet, modeled after banana bread, and included ingredients like cinnamon, nuts, or even chocolate chips. However, as culinary experimentation grew, savory versions emerged. These savory zucchini breads often featured cheese, herbs, and spices, offering a versatile alternative to their sweet counterparts.

Pro Tips for The Best Zucchini Savory Quick Bread

• Opt for fresh, firm zucchinis, as they have a higher moisture content and better flavor. Smaller zucchinis are less bitter and work perfectly for this recipe.
• Grate the zucchini using the coarse side of a box grater for the perfect texture. Avoid peeling the zucchini, as the skin adds color, flavor, and nutrients to the bread.
• Line your loaf pan with parchment paper or grease it thoroughly to ensure the bread doesn’t stick. This step also makes it easier to remove the loaf after baking.
• Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done. Avoid overbaking to retain moisture.
• Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from crumbling and makes slicing easier.

Do I Really Need to Squeeze The Zucchini For This Bread?

It's essential! Grated zucchini contains a lot of moisture, which can make the batter too wet and affect the bread's texture and cooking time. Squeezing out the excess water ensures the bread stays moist without becoming soggy. However, avoid over-squeezing; some moisture is necessary to keep the bread tender.

Should I Peel The Zucchini?

No, you don’t need to peel the zucchini for this bread. The skin is thin, tender, and adds color, texture, and nutrients to the bread. Simply wash the zucchini thoroughly before grating to remove any dirt or residue.

Why Did my Bread Turn All Rubbery?

A zucchini bread can turn rubbery if the batter was overmixed. Overmixing develops too much gluten in the flour, resulting in a dense, chewy, or rubbery texture. To avoid this, mix the wet and dry ingredients just until combined, and avoid overhandling the batter.

What Else Can I Add to This Bread?

Depending on your tastes, you can enrich it with cured meats and cheeses, such as speck, ham, pancetta, fontina, caciocavallo, scamorza; for a touch of extra flavor, add dried tomatoes, pitted olives, desalted capers. In addition, you can give it a pleasant crunchy note with sunflower or pumpkin seeds, or with a handful of walnut kernels, roughly chopped.

What Can I Serve With This Bread?

Zucchini bread can be served with a variety of accompaniments to enhance its flavor. Savory options include cream cheese, garlic butter, or a spread of herbed ricotta. It also pairs well with soups, salads, or a charcuterie board. For a balanced breakfast, enjoy it with scrambled eggs or smoked salmon.

Can I Make This Bread Ahead of Time?

Sure! It stays fresh for 2–3 days at room temperature when stored in an airtight container. For longer storage, wrap it tightly and refrigerate for up to a week.

Does This Zucchini Bread Freeze Well?

It does! Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To serve, thaw it at room temperature or warm it slightly in the oven.

How to Store Savory Zucchini Quick Bread

It can be stored at room temperature, under a glass bell jar or in an airtight container, for a maximum of 2 days. If it is too hot, we recommend placing it in the fridge and heating it for about ten minutes in the oven before enjoying it.

How to Make Savory Zucchini Quick Bread

Wash the zucchini, then remove the two ends.

Grate them using a grater with large holes.

Transfer the grated zucchini to a sheet of kitchen paper towel.

Squeeze them so that they lose most of their vegetation water.

In a large bowl, collect the eggs and grated cheese.

Pour the milk at room temperature.

Also add the sunflower seed oil and start mixing the ingredients with a whisk.

At this point, add the flour and instant yeast, then mix carefully, trying to avoid the formation of lumps.

Add the grated zucchini and season with a pinch of salt and pepper.

Mix for a few moments, so as to incorporate the zucchini perfectly, then transfer the mixture to a 9 inches loaf mold already buttered and floured. Cook the savory zucchini quick bread in a static oven preheated to 350°F/180°C for 35-40 minutes.

Remove it from the oven when it is golden brown, let it cool and remove it from the mold. Enjoy!