25+ Delicious Non-Sweet Zucchini Bread Recipes To Warm Your Soul

Zucchini bread is often associated with sweetness—think of the classic cinnamon-spiced loaf loaded with chocolate chips or nuts.

However, zucchini is a versatile ingredient that lends itself beautifully to savory applications as well.

In this article, we’re exploring the world of non-sweet zucchini bread, showcasing 25+ delectable recipes that highlight the natural flavors of this summer squash without the added sugar.

Whether you’re looking for a flavorful side dish, a hearty breakfast option, or a satisfying snack, these savory zucchini breads are sure to please.

Each recipe is packed with unique ingredients, making them perfect for any occasion—from casual family dinners to elegant gatherings.

Dive in, and discover how zucchini can elevate your bread-making game!

25+ Delicious Non-Sweet Zucchini Bread Recipes To Warm Your Soul

Zucchini bread doesn’t have to be sweet to be delicious!

With these 25+ non-sweet zucchini bread recipes, you can explore the savory side of this versatile vegetable.

Each recipe offers a unique twist, ensuring that there’s something for everyone to enjoy.

From herbed focaccia to cheesy loaves, these recipes can complement any meal or stand alone as a delicious snack.

We hope you find inspiration in these recipes and that they bring a new depth of flavor to your baking repertoire.

So, grab your zucchinis and get ready to bake—there’s a world of savory zucchini bread waiting for you!

Savory Cheese and Herb Zucchini Bread

This Savory Cheese and Herb Zucchini Bread is a delightful blend of fresh zucchini, sharp cheese, and aromatic herbs. It’s perfect as a side dish, toasted for breakfast, or enjoyed on its own. The combination of flavors creates a moist and flavorful bread that complements any meal, making it a staple in your recipe collection.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup milk
• 2 tablespoons fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini with a pinch of salt. Let it sit for about 10 minutes to draw out moisture. Squeeze the zucchini in a clean kitchen towel to remove excess water.
3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper, oregano, and garlic powder.
4. In another bowl, beat the eggs, olive oil, and milk together until well combined. Stir in the grated and chopped zucchini.
5. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
6. Fold in the Parmesan and cheddar cheese along with the chopped parsley (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Savory Cheese and Herb Zucchini Bread is a fantastic way to incorporate vegetables into your diet while enjoying a delicious and filling dish. It’s versatile enough to serve as a side with soups, salads, or grilled meats. The combination of cheese and herbs not only enhances the flavor but also creates a beautiful golden crust. This bread is sure to impress family and friends and will become a go-to recipe for gatherings or weeknight dinners.

Mediterranean Zucchini Feta Bread

Experience the vibrant flavors of the Mediterranean with this Zucchini Feta Bread. Infused with olives, sun-dried tomatoes, and feta cheese, this bread offers a unique savory profile that’s both delicious and visually appealing. It’s perfect for a light lunch, an appetizer, or as part of a charcuterie board.

Ingredients:

• 2 cups grated zucchini
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1/2 cup sliced black olives
• 1/2 cup sun-dried tomatoes, chopped
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup milk
• 1 tablespoon fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix the grated zucchini with a bit of salt and let it sit for about 10 minutes. Squeeze out the excess moisture with a towel.
3. In another bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and black pepper.
4. In a separate bowl, whisk the eggs, olive oil, and milk. Add the drained zucchini and mix well.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Then, gently fold in the feta, olives, sun-dried tomatoes, and basil (if using).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Mediterranean Zucchini Feta Bread is a flavorful addition to any meal, transporting your taste buds straight to sunny shores. The combination of feta, olives, and sun-dried tomatoes makes it not only savory but also visually stunning. It pairs beautifully with a simple salad or can be enjoyed on its own as a snack. This bread is a perfect way to use up any extra zucchini you may have while exploring new and exciting flavor combinations.

Spicy Jalapeño Zucchini Bread

For those who enjoy a little heat, this Spicy Jalapeño Zucchini Bread brings together the mild sweetness of zucchini with the kick of fresh jalapeños. This bread is moist and flavorful, making it an excellent choice for a savory breakfast or a unique side dish that will tantalize your taste buds.

Ingredients:

• 2 cups grated zucchini
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1-2 fresh jalapeños, finely chopped (seeds removed for less heat)
• 1/2 cup shredded Monterey Jack cheese
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup buttermilk (or regular milk)
• 1 teaspoon cumin (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the grated zucchini with a pinch of salt and let it sit for about 10 minutes. Squeeze out any excess moisture.
3. In another bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, black pepper, and cumin (if using).
4. In a separate bowl, beat the eggs, oil, and buttermilk until well combined. Stir in the zucchini and chopped jalapeños.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the shredded Monterey Jack cheese.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Spicy Jalapeño Zucchini Bread is a delightful way to elevate your typical bread recipe with a bit of heat. The combination of jalapeños and cheese makes this bread perfect for pairing with soups or stews, or simply enjoying with butter. Its moist texture and flavorful profile make it a standout option for any meal. Whether you’re serving it at a barbecue or as a side dish for dinner, this bread will definitely spice up your table and leave your guests asking for seconds.

Italian Herb and Sun-Dried Tomato Zucchini Bread

This Italian Herb and Sun-Dried Tomato Zucchini Bread is a delightful blend of Mediterranean flavors. Infused with fresh herbs and tangy sun-dried tomatoes, it delivers a moist and flavorful loaf that’s perfect for a snack, as a side dish, or even as a sandwich base. Its vibrant taste will transport you to a quaint Italian café with every bite.

Ingredients:

• 2 cups grated zucchini
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup grated mozzarella cheese
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup milk
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the grated zucchini with a pinch of salt and let it sit for about 10 minutes. Squeeze out the excess moisture using a clean kitchen towel.
3. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper, basil, and oregano.
4. In another bowl, whisk the eggs, olive oil, and milk. Stir in the drained zucchini and sun-dried tomatoes.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
6. Gently fold in the mozzarella cheese and parsley (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Italian Herb and Sun-Dried Tomato Zucchini Bread is a wonderful way to enjoy the flavors of Italy in a simple yet elegant dish. Its savory profile makes it versatile enough to serve alongside soups, salads, or as part of an antipasto platter. The combination of herbs and cheese adds depth to the flavor, while the sun-dried tomatoes provide a delightful tang. This bread is not only delicious but also a great way to incorporate vegetables into your meals, making it a favorite among both adults and children.

Zucchini and Carrot Savory Bread

This Zucchini and Carrot Savory Bread is a wholesome, nutrient-packed option that combines the mild flavors of zucchini and the natural sweetness of carrots. Enhanced with spices and herbs, this bread is not only satisfying but also offers a delightful texture. It’s perfect for breakfast, as a snack, or as an accompaniment to your favorite soups and stews.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup grated carrot (about 2 medium carrots)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup buttermilk (or regular milk)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the grated zucchini and grated carrot with a pinch of salt. Let it sit for about 10 minutes to draw out moisture, then squeeze out the excess liquid using a clean kitchen towel.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and cumin.
4. In another bowl, beat the eggs, olive oil, and buttermilk until well combined. Stir in the drained zucchini and carrot mixture.
5. Gradually fold the dry ingredients into the wet mixture until just combined. If using, fold in the chopped walnuts or pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Zucchini and Carrot Savory Bread is not only delicious but also a great way to sneak in some extra veggies. The combination of zucchini and carrots creates a moist and flavorful bread that is perfect for any time of day. Enjoy it toasted with a bit of butter, or serve it as a side with a hearty soup. Its subtle sweetness balances well with the spices, making it a delightful addition to any meal. This recipe is sure to become a family favorite!

Spiced Zucchini and Cheese Quick Bread

This Spiced Zucchini and Cheese Quick Bread brings together the warmth of spices and the richness of cheese in a quick and easy recipe. With a tender crumb and an inviting aroma, this bread is perfect for breakfast, as a light lunch, or even as a savory snack. It’s a delicious way to enjoy the bounty of summer zucchini.

Ingredients:

• 2 cups grated zucchini
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1/2 cup shredded gouda or sharp cheddar cheese
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup yogurt (or sour cream)
• 1 tablespoon fresh chives, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the grated zucchini with a pinch of salt and let it sit for about 10 minutes. Squeeze out the excess moisture.
3. In a separate bowl, mix together the flour, baking powder, baking soda, salt, smoked paprika, ground coriander, and black pepper.
4. In another bowl, whisk together the eggs, vegetable oil, and yogurt until well combined. Stir in the drained zucchini.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the shredded cheese and chives (if using).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Spiced Zucchini and Cheese Quick Bread is a delightful treat that showcases the flavors of zucchini and cheese. The spices add warmth and depth, while the cheese contributes to the moistness of the bread. Perfect for any time of day, this quick bread pairs wonderfully with salads, soups, or even enjoyed on its own with a cup of tea or coffee. Whether you’re serving it at a brunch or enjoying a quiet afternoon snack, this bread will surely impress with its rich flavor and tender texture.

Zucchini and Spinach Savory Bread

This Zucchini and Spinach Savory Bread is a healthy and delicious way to incorporate greens into your diet. Packed with fresh spinach, zucchini, and spices, this bread offers a nutritious option for breakfast or as a side dish. The combination of ingredients not only provides a delightful flavor but also a vibrant green color that makes it visually appealing.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup fresh spinach, chopped
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 cup grated feta cheese
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup milk
• 1 tablespoon fresh dill, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the grated zucchini with a pinch of salt. Let it sit for about 10 minutes to draw out moisture. Squeeze the zucchini in a clean kitchen towel to remove excess water.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.
4. In another bowl, beat the eggs, olive oil, and milk together until well combined. Stir in the drained zucchini and chopped spinach.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the crumbled feta cheese and dill (if using).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Zucchini and Spinach Savory Bread is not only a great way to use up your garden-fresh vegetables but also an excellent source of nutrients. The combination of zucchini and spinach creates a moist and flavorful bread that is perfect for any meal. Enjoy it as a side with grilled chicken or fish, or savor it on its own with a smear of cream cheese. Its vibrant green color and delicious taste make it a fantastic addition to your recipe collection, appealing to both children and adults alike.

Zucchini and Bacon Savory Bread

This Zucchini and Bacon Savory Bread combines the savory flavors of crispy bacon with the mildness of zucchini. The result is a moist and flavorful loaf that is perfect for breakfast or as a side dish. This bread is an excellent way to enjoy the flavors of a classic breakfast in a convenient, sliceable form.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 cup cooked and crumbled bacon (about 6 slices)
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup buttermilk (or regular milk)
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the grated zucchini with a pinch of salt and let it sit for about 10 minutes. Squeeze out the excess moisture using a clean kitchen towel.
3. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper, and smoked paprika.
4. In another bowl, whisk the eggs, vegetable oil, and buttermilk until well combined. Stir in the drained zucchini and crumbled bacon.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the shredded cheddar cheese.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Zucchini and Bacon Savory Bread is a delicious way to enjoy a classic flavor combination in a new form. The smoky, savory taste of bacon perfectly complements the fresh zucchini, making this bread a hit at breakfast, brunch, or any gathering. Serve it warm with a dollop of sour cream or on its own for a satisfying snack. This recipe is sure to become a favorite for bacon lovers and is an excellent way to incorporate vegetables into your diet without sacrificing flavor.

Curry-Spiced Zucchini Bread

This Curry-Spiced Zucchini Bread offers a unique twist on traditional zucchini bread, infusing it with warm spices and a hint of sweetness from the zucchini. Perfect for those who love bold flavors, this bread is a fantastic addition to any meal and pairs beautifully with yogurt or a simple salad.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 cup raisins or chopped dried apricots (optional)
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup yogurt (or sour cream)
• 1/2 cup chopped walnuts or almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the grated zucchini with a pinch of salt and let it sit for about 10 minutes. Squeeze out the excess moisture using a clean kitchen towel.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, curry powder, cumin, and coriander.
4. In another bowl, beat the eggs, vegetable oil, and yogurt until well combined. Stir in the drained zucchini and raisins (if using).
5. Gradually fold the dry ingredients into the wet mixture until just combined. If desired, fold in the chopped walnuts or almonds.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Curry-Spiced Zucchini Bread is a delightful way to explore new flavors while enjoying the benefits of zucchini. The warm spices bring a unique depth to the bread, making it a fantastic side dish for curries, grilled meats, or simply enjoyed on its own with a dollop of yogurt. This recipe not only showcases the versatility of zucchini but also invites a fusion of flavors that will excite your taste buds. Whether served warm or at room temperature, this bread is sure to be a standout at any meal.

Cheddar and Chive Zucchini Bread

This Cheddar and Chive Zucchini Bread is a savory delight that combines the rich, sharp flavor of cheddar cheese with the mild onion-like taste of fresh chives. This bread is a perfect accompaniment to soups and salads, or simply enjoyed on its own. Its moist texture and cheesy flavor make it a crowd-pleaser for any occasion.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup buttermilk (or regular milk)
• 1/4 cup fresh chives, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the grated zucchini with a pinch of salt and let it sit for about 10 minutes. Squeeze out the excess moisture using a clean kitchen towel.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
4. In another bowl, beat the eggs, vegetable oil, and buttermilk until well combined. Stir in the drained zucchini and chopped chives.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the shredded cheddar cheese.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Cheddar and Chive Zucchini Bread is a deliciously cheesy treat that brings a burst of flavor to your table. The sharpness of the cheddar pairs perfectly with the fresh chives, creating a delightful balance of taste. This bread is not only versatile—great for breakfast, lunch, or as a snack—but it also makes for a perfect side dish with soups or salads. Its moist texture and rich flavor are sure to impress family and friends, making it a great addition to any gathering.

Zucchini and Corn Savory Bread

This Zucchini and Corn Savory Bread combines the subtle sweetness of corn with the fresh taste of zucchini, creating a delightful loaf that’s perfect for summer gatherings. The bread’s fluffy texture and light sweetness from the corn make it an excellent complement to a variety of dishes, from grilled meats to salads.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup corn kernels (fresh or frozen)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder (optional for a kick)
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1/2 cup grated parmesan cheese

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the grated zucchini with a pinch of salt and let it sit for about 10 minutes. Squeeze out the excess moisture using a clean kitchen towel.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and chili powder (if using).
4. In another bowl, beat the eggs, vegetable oil, and milk until well combined. Stir in the drained zucchini and corn kernels.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the grated parmesan cheese.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Zucchini and Corn Savory Bread is a delightful way to celebrate summer’s bounty. The combination of sweet corn and fresh zucchini creates a light and fluffy loaf that is perfect for any occasion. Serve it as a side with grilled chicken, fish, or a fresh salad, or enjoy it as a snack with a bit of butter. This versatile bread is sure to be a hit with both kids and adults, making it a wonderful addition to your recipe repertoire.

Mediterranean Zucchini Bread with Olives and Feta

This Mediterranean Zucchini Bread with Olives and Feta brings the vibrant flavors of the Mediterranean to your table. The briny olives and creamy feta add a savory twist to traditional zucchini bread, making it a perfect companion to a charcuterie board or a refreshing salad. This bread is not only delicious but also packed with flavor and texture.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 cup pitted olives, chopped (black or green)
• 1/2 cup crumbled feta cheese
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup milk
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the grated zucchini with a pinch of salt and let it sit for about 10 minutes. Squeeze out the excess moisture using a clean kitchen towel.
3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper, and oregano.
4. In another bowl, whisk the eggs, olive oil, and milk until well combined. Stir in the drained zucchini, chopped olives, and feta cheese.
5. Gradually fold the dry ingredients into the wet mixture until just combined. If using, fold in the chopped parsley.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Mediterranean Zucchini Bread with Olives and Feta is a flavorful and satisfying addition to any meal. The combination of savory olives and creamy feta creates a deliciously unique bread that pairs wonderfully with soups, salads, or as part of a Mediterranean platter. Its moist texture and bold flavors make it a delightful choice for brunch or a snack, sure to please anyone who enjoys a taste of the Mediterranean. This recipe is a wonderful way to enjoy zucchini in a new light, making it a must-try for your baking collection.

Zucchini and Herb Focaccia Bread

This Zucchini and Herb Focaccia Bread is a delightful twist on traditional focaccia, featuring grated zucchini and an assortment of fresh herbs. The result is a soft, flavorful bread with a delightful crust that’s perfect for dipping in olive oil or serving alongside your favorite dishes. This bread is not only visually appealing but also packed with flavors that evoke the essence of a summer garden.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 4 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1/4 cup olive oil (plus more for drizzling)
• 1 1/2 cups warm water (about 110°F/45°C)
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Coarse sea salt for sprinkling

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large bowl, mix the flour and salt. Create a well in the center and add the yeast mixture and olive oil. Stir until combined.
3. Add the grated zucchini and fresh herbs, mixing until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 400°F (200°C).
7. Once the dough has risen, punch it down and spread it into a greased baking sheet or pan. Use your fingers to create dimples all over the surface.
8. Drizzle with olive oil and sprinkle with coarse sea salt. Let it rest for another 20 minutes.
9. Bake for 20-25 minutes or until golden brown.
10. Allow to cool slightly before cutting into squares.

This Zucchini and Herb Focaccia Bread is a fantastic way to enjoy the fresh flavors of summer while making good use of your garden zucchini. The addition of herbs brings an aromatic quality that pairs beautifully with the rich olive oil. Enjoy it as a side dish with a hearty meal, use it for sandwiches, or simply savor it dipped in olive oil and balsamic vinegar. This recipe is sure to impress your guests and become a staple in your bread-making repertoire!

Spicy Zucchini and Jalapeño Bread

This Spicy Zucchini and Jalapeño Bread adds a kick to the classic zucchini bread, combining the mild flavor of zucchini with the heat of fresh jalapeños. Perfect for those who enjoy a little spice, this bread can be served as a side or enjoyed on its own. Its unique flavor profile makes it a standout choice for any gathering or meal.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1-2 fresh jalapeños, seeds removed and finely chopped
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 cup shredded pepper jack cheese

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the grated zucchini with a pinch of salt and let it sit for about 10 minutes. Squeeze out the excess moisture using a clean kitchen towel.
3. In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and black pepper.
4. In another bowl, beat the eggs, vegetable oil, and milk until well combined. Stir in the drained zucchini and chopped jalapeños.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the shredded pepper jack cheese.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Spicy Zucchini and Jalapeño Bread is perfect for those who enjoy a little heat in their meals. The combination of spicy jalapeños and creamy pepper jack cheese complements the mild zucchini, creating a flavorful loaf that is both satisfying and delicious. Serve it alongside grilled meats, use it for sandwiches, or enjoy it toasted with a pat of butter. This bread is a fun and unique way to spice up your meals, and it’s sure to become a favorite for spice lovers!

Zucchini and Sun-Dried Tomato Bread

This Zucchini and Sun-Dried Tomato Bread combines the freshness of zucchini with the rich, tangy flavor of sun-dried tomatoes. This savory bread is perfect for a light lunch, served with cheese and crackers, or as a side to your favorite pasta dish. The sun-dried tomatoes provide bursts of flavor, while the zucchini keeps the bread moist and tender.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped (or 1 tablespoon dried basil)
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup milk
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the grated zucchini with a pinch of salt and let it sit for about 10 minutes. Squeeze out the excess moisture using a clean kitchen towel.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
4. In another bowl, beat the eggs, olive oil, and milk until well combined. Stir in the drained zucchini, chopped sun-dried tomatoes, and fresh basil.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the shredded mozzarella cheese.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Zucchini and Sun-Dried Tomato Bread is a flavorful and versatile loaf that is sure to impress at any meal. The combination of fresh zucchini and tangy sun-dried tomatoes creates a moist and delicious bread that pairs well with a variety of dishes. Serve it as a side with pasta, enjoy it in sandwiches, or savor it on its own with a drizzle of olive oil. This recipe highlights the delicious possibilities of zucchini and is a fantastic addition to any home baker’s collection.

Note: More recipes are coming soon!