25+ Savory Zucchini Cheese Bread Recipes to Satisfy Every Craving

Zucchini is a summer staple that often finds its way into baked goods, but have you ever tried it in bread with a rich, savory twist?

Zucchini cheese bread recipes are a delightful way to enjoy the natural moisture of zucchini combined with the creamy, melt-in-your-mouth goodness of cheese.

Whether you prefer sharp cheddar, creamy ricotta, or the savory addition of Parmesan, zucchini cheese bread offers a flavor-packed experience that is both comforting and exciting.

What makes zucchini cheese bread so special is its versatility. It can be a side dish, a snack, or even the star of the show when served with soups, salads, or grilled meats.

In this collection of 25+ zucchini cheese bread recipes, you’ll discover various ways to incorporate cheese with zucchini to create moist, flavorful loaves.

From cheesy, herbed breads to spicy jalapeño-infused loaves, these recipes promise to deliver something for every taste.

Whether you’re a seasoned baker or just looking for a new way to use up those extra zucchinis, you’ll find the perfect recipe here.

25+ Savory Zucchini Cheese Bread Recipes to Satisfy Every Craving

Zucchini cheese bread is more than just a unique take on the classic zucchini bread – it’s a deliciously savory treat that combines the freshness of zucchini with the richness of cheese.

Whether you’re baking for a family dinner, looking for a new snack, or experimenting with new flavors in the kitchen, zucchini cheese bread is sure to impress.

With over 25 different recipes to explore, you’ll never run out of creative ways to enjoy this delightful combination.

So grab your zucchinis, select your favorite cheese, and get ready to bake some of the most mouthwatering bread you’ve ever tasted!

Cheddar Zucchini Bread

This savory Cheddar Zucchini Bread is packed with fresh zucchini and shredded sharp cheddar cheese, creating a perfect balance of moisture and flavor. The savory bread is ideal for breakfast, brunch, or as a side dish with soups and salads. The tangy cheese complements the mild zucchini flavor, and the bread’s texture remains soft and light, while still firm enough to slice beautifully.

Ingredients:

• 2 medium zucchinis, grated
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 cup shredded sharp cheddar cheese
• 2 large eggs
• ½ cup olive oil
• ½ cup milk
• 2 tablespoons honey
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. Grate the zucchini and place it in a clean kitchen towel or paper towels to squeeze out excess moisture.
3. In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and oregano.
4. In a separate bowl, whisk the eggs, olive oil, milk, honey, and lemon juice until combined.
5. Stir in the grated zucchini and shredded cheddar cheese to the wet ingredients.
6. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then remove and cool on a wire rack.

This Cheddar Zucchini Bread is a delightful twist on the classic zucchini bread. The cheddar cheese adds a rich, savory note that pairs perfectly with the moisture from the zucchini. It’s an excellent addition to any meal, whether served as a side dish or enjoyed as a stand-alone snack. The slight hint of honey and lemon provides a subtle sweetness that enhances the overall flavor, making each bite irresistible.

Parmesan and Herb Zucchini Cheese Bread

This Parmesan and Herb Zucchini Cheese Bread combines the earthiness of Parmesan with fragrant herbs for a bread that is both savory and aromatic. The grated zucchini adds moisture without overpowering the cheese and herb flavor. It’s the perfect addition to any Italian-themed meal, but it can also be enjoyed on its own with a bit of butter or olive oil for dipping.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 cup grated zucchini, excess moisture removed
• 1 cup grated Parmesan cheese
• 1 egg
• 1 cup milk
• 3 tablespoons melted butter
• 1 teaspoon garlic powder

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a loaf pan.
2. In a large mixing bowl, combine the flour, baking powder, salt, basil, thyme, and garlic powder.
3. Stir in the grated zucchini and Parmesan cheese.
4. In a separate bowl, whisk the egg, milk, and melted butter until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour the batter into the loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until golden brown on top and a toothpick inserted in 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.

Parmesan and Herb Zucchini Cheese Bread is a flavor-packed loaf that’s perfect for any occasion. The savory Parmesan and aromatic herbs bring a Mediterranean flair to the zucchini bread, making it a standout addition to any meal. Its rich flavor and soft texture are sure to impress anyone who tastes it, and it’s versatile enough to be paired with everything from pasta to soup or enjoyed on its own with a bit of olive oil.

Mozzarella and Basil Zucchini Bread

Mozzarella and Basil Zucchini Bread is a lighter, fluffier alternative to traditional cheesy breads. With a generous amount of fresh mozzarella and fragrant basil, this bread is the perfect combination of cheesy goodness and fresh garden flavors. The moisture from the zucchini and the soft melt-in-your-mouth mozzarella makes this a crowd-pleasing treat that works for breakfast or as a side dish at dinner.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
• 1 cup grated zucchini
• 1 cup shredded mozzarella cheese
• 2 large eggs
• 1/2 cup olive oil
• ½ cup buttermilk
• 1 tablespoon honey

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
2. Grate the zucchini and squeeze out excess moisture with a clean towel.
3. In a large bowl, whisk together the flour, baking powder, salt, and dried basil.
4. Stir in the grated zucchini and mozzarella cheese.
5. In a separate bowl, whisk the eggs, olive oil, buttermilk, and honey until smooth.
6. Add the wet ingredients to the dry ingredients and stir gently until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until the top is golden and a toothpick inserted comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Mozzarella and Basil Zucchini Bread offers a deliciously cheesy, light, and aromatic flavor profile. The fresh mozzarella provides a soft, gooey texture, while the basil brings a refreshing, herby lift to the bread. This bread makes an excellent accompaniment to Italian dishes or can be enjoyed simply on its own with a drizzle of olive oil. It’s the perfect balance of savory and fresh, making it a must-try for anyone who loves zucchini-based breads with a cheesy twist.

Feta and Spinach Zucchini Cheese Bread

Feta and Spinach Zucchini Cheese Bread brings a Mediterranean flair to the classic zucchini bread. The briny feta cheese and fresh spinach perfectly complement the moisture from the zucchini, creating a savory, soft, and flavorful bread. This recipe is perfect for a hearty breakfast, lunch, or as a side dish to your favorite soup or salad. The spinach adds a burst of color and nutrition, while the feta cheese introduces a tangy richness that will have everyone coming back for more.

Ingredients:

• 2 medium zucchinis, grated and drained
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup crumbled feta cheese
• 1 cup fresh spinach, chopped
• 2 large eggs
• ½ cup olive oil
• ½ cup buttermilk
• 1 tablespoon honey

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. Stir in the grated zucchini, feta cheese, and chopped spinach.
4. In a separate bowl, beat the eggs, olive oil, buttermilk, and honey until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until the bread is golden brown and a toothpick inserted comes out clean.
8. Let the bread cool in the pan for 10 minutes, then remove and cool on a wire rack.

Feta and Spinach Zucchini Cheese Bread combines the earthy flavors of spinach with the tangy feta and the moisture of zucchini, creating a savory bread that is both satisfying and healthy. The bread’s tender crumb makes it perfect for serving at any meal, whether as a side dish or a light snack. The richness of the feta and the freshness of the spinach provide a well-rounded flavor profile that is both comforting and refreshing.

Gouda and Caramelized Onion Zucchini Bread

For those who enjoy bold, savory flavors, Gouda and Caramelized Onion Zucchini Bread is a showstopper. The creamy, nutty flavor of Gouda cheese and the sweet richness of caramelized onions blend beautifully with the moist zucchini. This savory bread can be served as a delicious side dish or even as a snack on its own. The combination of flavors is unique and will impress anyone who loves cheese-filled breads with a touch of gourmet flair.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon black pepper
• 1 cup shredded Gouda cheese
• 1 large onion, sliced and caramelized
• 2 large eggs
• ½ cup olive oil
• ½ cup sour cream
• 1 tablespoon brown sugar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a skillet over medium heat, caramelize the onion by cooking it slowly with a bit of olive oil and brown sugar until golden and soft, about 15-20 minutes. Set aside to cool.
3. In a large bowl, mix the flour, baking powder, salt, and black pepper.
4. Stir in the grated zucchini and shredded Gouda cheese.
5. In a separate bowl, whisk together the eggs, olive oil, sour cream, and caramelized onions.
6. Add the wet ingredients to the dry ingredients and stir until combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-55 minutes, or until golden brown and a toothpick inserted comes out clean.
9. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Gouda and Caramelized Onion Zucchini Bread is a savory indulgence with rich, complex flavors. The combination of creamy Gouda and sweet caramelized onions provides a gourmet twist on traditional zucchini bread. This recipe is perfect for those looking to experiment with unique flavor profiles in their baking, and its moist texture and savory aroma will make it a favorite for any occasion.

Asiago and Sun-Dried Tomato Zucchini Bread

Asiago and Sun-Dried Tomato Zucchini Bread offers a delightful savory flavor with a Mediterranean touch. The sharp Asiago cheese provides a burst of flavor, while the sun-dried tomatoes add a rich, tangy depth to the bread. The zucchini keeps the bread moist, creating a tender loaf that’s perfect for pairing with salads, soups, or as a stand-alone snack. This bread is an excellent choice for anyone who enjoys a more complex flavor in their baked goods.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup sun-dried tomatoes, chopped
• 1 cup shredded Asiago cheese
• 2 large eggs
• ½ cup olive oil
• ½ cup buttermilk
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, combine the flour, baking powder, salt, and pepper.
3. Stir in the grated zucchini, sun-dried tomatoes, and shredded Asiago cheese.
4. In a separate bowl, whisk the eggs, olive oil, buttermilk, and honey until smooth.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until golden brown on top and a toothpick inserted comes out clean.
8. Let the bread cool for 10 minutes in the pan, then remove and transfer to a wire rack to cool completely.

Asiago and Sun-Dried Tomato Zucchini Bread brings a delightful combination of sharp, savory, and slightly tangy flavors. The Asiago cheese adds richness, while the sun-dried tomatoes provide a chewy, intense flavor that contrasts beautifully with the moist zucchini. This recipe is perfect for serving with a charcuterie board, a fresh salad, or as a flavorful snack. It’s a bread that offers complex flavors and a satisfying texture, making it a must-try for savory bread lovers.

Parmesan and Chive Zucchini Cheese Bread

Parmesan and Chive Zucchini Cheese Bread combines the earthy flavor of fresh zucchini with the savory sharpness of Parmesan cheese and the aromatic kick of chives. This bread has a delightful crusty exterior and a moist, cheesy interior that makes it perfect for any occasion, whether as a side dish, snack, or part of a brunch spread. The rich Parmesan pairs beautifully with the mild zucchini, and the chives add a fragrant onion-like flavor that enhances the bread’s overall taste. It’s a great way to use up zucchini in a savory, comforting way.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup grated Parmesan cheese
• ¼ cup fresh chives, chopped
• 2 large eggs
• ½ cup olive oil
• ½ cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. Stir in the grated zucchini, grated Parmesan cheese, and chopped chives.
4. In a separate bowl, whisk together the eggs, olive oil, and buttermilk.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until the bread is golden brown on top and a toothpick inserted comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Parmesan and Chive Zucchini Cheese Bread is the perfect savory treat that combines rich, nutty Parmesan with the delicate zucchini flavor. The addition of chives adds a wonderful touch of freshness and light oniony flavor. The bread’s moist texture and cheesy, herby aroma make it an excellent addition to any meal, whether it’s served alongside soups or eaten on its own with a little butter. It’s a versatile recipe that will quickly become a favorite.

Cheddar and Jalapeño Zucchini Bread

Cheddar and Jalapeño Zucchini Bread is a spicy, savory twist on the classic zucchini bread. The combination of sharp cheddar cheese and fresh, finely chopped jalapeños creates a flavorful, slightly spicy loaf that’s perfect for those who love a kick in their food. The cheddar adds richness, while the jalapeños introduce a warm heat that balances beautifully with the moist zucchini. This bread is ideal as a standalone snack, an appetizer, or paired with a cold drink to cool off the spice.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese
• 2 fresh jalapeños, deseeded and finely chopped
• 2 large eggs
• ½ cup vegetable oil
• ½ cup milk
• 1 teaspoon smoked paprika (optional, for extra flavor)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the flour, baking powder, salt, pepper, and smoked paprika (if using).
3. Stir in the grated zucchini, shredded cheddar cheese, and chopped jalapeños.
4. In a separate bowl, whisk together the eggs, vegetable oil, and milk.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until the bread is golden brown on top and a toothpick inserted comes out clean.
8. Allow the bread to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Cheddar and Jalapeño Zucchini Bread is a perfect balance of cheesy richness and spicy heat. The sharp cheddar adds depth, while the jalapeños bring a fresh, vibrant spice that elevates the bread. This bread is excellent for those who like their baked goods with a bit of a punch. It makes for a great snack, side dish, or even a sandwich base, and it pairs wonderfully with cool, creamy dips or a crisp salad.

Ricotta and Basil Zucchini Bread

Ricotta and Basil Zucchini Bread offers a light, herby twist on traditional zucchini bread. The creamy ricotta cheese gives the bread a soft, moist crumb, while the fresh basil infuses it with a bright, aromatic flavor. This savory bread is perfect for those who enjoy subtle, fresh flavors, and it can be served warm with a drizzle of olive oil or as a companion to a refreshing salad. The balance of creamy ricotta and fragrant basil makes each slice a delightful, comforting experience.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon black pepper
• 1 cup ricotta cheese
• ¼ cup fresh basil, chopped
• 2 large eggs
• ½ cup olive oil
• ½ cup buttermilk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. Stir in the grated zucchini, ricotta cheese, and chopped basil.
4. In a separate bowl, whisk the eggs, olive oil, and buttermilk together until smooth.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until golden brown and a toothpick inserted comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Ricotta and Basil Zucchini Bread is a delicate and flavorful savory bread that celebrates the natural sweetness of zucchini, complemented by the creaminess of ricotta and the freshness of basil. The soft, tender texture makes it a comforting bread for any meal, and its mild flavors make it a versatile addition to any table. Whether enjoyed warm, served with a drizzle of olive oil, or paired with a crisp salad, this bread will become a favorite in your savory bread repertoire.

Mozzarella and Sundried Tomato Zucchini Bread

Mozzarella and Sundried Tomato Zucchini Bread is a deliciously savory treat that combines the freshness of zucchini with the rich, gooey texture of mozzarella and the tangy sweetness of sundried tomatoes. The soft, cheesy interior contrasts perfectly with the earthy zucchini, and the sundried tomatoes bring a burst of concentrated flavor that elevates the bread. This loaf is ideal for serving alongside salads, pasta dishes, or as a snack on its own. It’s a flavorful way to enjoy zucchini in a savory baked form, with an irresistible cheesy goodness.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• ½ cup sundried tomatoes, chopped
• 2 large eggs
• ½ cup olive oil
• ½ cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. Stir in the grated zucchini, shredded mozzarella cheese, and chopped sundried tomatoes.
4. In a separate bowl, whisk the eggs, olive oil, and buttermilk together until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until the bread is golden and a toothpick inserted comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Mozzarella and Sundried Tomato Zucchini Bread offers a savory, cheesy experience that perfectly balances the subtle sweetness of zucchini with the rich flavors of mozzarella and the intense taste of sundried tomatoes. This bread is an excellent choice for a side dish or snack, and it pairs well with many Mediterranean-inspired dishes. It’s a flavorful and moist loaf that delivers great taste and texture with every bite.

Gouda and Thyme Zucchini Bread

Gouda and Thyme Zucchini Bread is a rich, savory loaf featuring the nutty, creamy flavor of Gouda cheese and the fragrant, earthy notes of thyme. The zucchini keeps the bread moist while the Gouda adds a rich, slightly smoky flavor that pairs wonderfully with the thyme. This bread is perfect for a cozy dinner or served alongside a warm soup. The flavors are subtle yet sophisticated, making it a favorite for anyone who enjoys herby, cheesy baked goods with a touch of class.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded Gouda cheese
• 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
• 2 large eggs
• ½ cup olive oil
• ½ cup milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. Stir in the grated zucchini, shredded Gouda cheese, and chopped thyme.
4. In a separate bowl, whisk the eggs, olive oil, and milk together until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until the bread is golden brown and a toothpick inserted comes out clean.
8. Allow the bread to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Gouda and Thyme Zucchini Bread is a savory, herby loaf that’s a great way to enjoy zucchini in a rich, flavorful form. The Gouda cheese adds a creamy, nutty taste that pairs beautifully with the fresh thyme. It’s an elegant and comforting bread that works well as a side dish, a snack, or even for breakfast. This bread is a savory, cheesy indulgence with the perfect balance of flavors, making it an easy favorite among bread lovers.

Feta and Spinach Zucchini Bread

Feta and Spinach Zucchini Bread offers a delightful twist on traditional savory breads. The salty, tangy feta cheese pairs perfectly with the mild flavor of the zucchini and the fresh spinach, creating a moist, flavorful loaf. This bread brings together Mediterranean-inspired flavors in every bite, with the feta adding a richness and the spinach offering a fresh, green boost. It’s an excellent addition to any meal and is particularly delicious when served alongside roasted vegetables, grilled meats, or simply enjoyed on its own with a drizzle of olive oil.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup crumbled feta cheese
• 1 cup fresh spinach, chopped
• 2 large eggs
• ½ cup olive oil
• ½ cup milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. Stir in the grated zucchini, crumbled feta cheese, and chopped spinach.
4. In a separate bowl, whisk the eggs, olive oil, and milk together until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until the bread is golden and a toothpick inserted comes out clean.
8. Allow the bread to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Feta and Spinach Zucchini Bread is a flavorful, Mediterranean-inspired loaf with the richness of feta and the freshness of spinach. The zucchini ensures the bread stays moist while adding a light vegetable flavor, and the feta delivers a tangy punch. This bread is a great choice for a savory breakfast or a side dish at dinner. Its moist texture and savory flavors make it a standout on any table, and it’s perfect for those looking for something a little different in their bread repertoire.

Cheddar and Jalapeño Zucchini Bread

Cheddar and Jalapeño Zucchini Bread is a spicy, cheesy delight that combines the mild flavor of zucchini with the sharp, savory taste of cheddar and the heat from fresh jalapeños. The addition of cheddar cheese adds richness and depth, while the jalapeños provide a bold kick that perfectly balances the moist zucchini base. This bread is a fantastic option for those who enjoy a little heat with their baked goods. Whether served as a snack or alongside a hearty meal, this bread is sure to add excitement to any table.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded sharp cheddar cheese
• 2 fresh jalapeños, seeded and finely chopped
• 2 large eggs
• ½ cup olive oil
• ½ cup buttermilk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. Stir in the grated zucchini, shredded cheddar cheese, and chopped jalapeños.
4. In a separate bowl, whisk the eggs, olive oil, and buttermilk together until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until the bread is golden and a toothpick inserted comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cheddar and Jalapeño Zucchini Bread is a bold, flavorful twist on traditional zucchini bread, with the sharp cheddar and spicy jalapeños taking center stage. The bread’s texture remains moist and soft, thanks to the zucchini, while the jalapeños add the perfect amount of heat. This bread is a great choice for those who like a little spice in their life and pairs wonderfully with soups, salads, or as a stand-alone snack. The combination of cheese and heat makes it a savory treat that will be the talk of any gathering.

Parmesan and Basil Zucchini Bread

Parmesan and Basil Zucchini Bread is a savory, herb-infused bread that showcases the fresh, fragrant flavors of basil and the nutty richness of Parmesan cheese. The zucchini adds moisture and a subtle vegetal flavor, while the Parmesan provides a savory depth. This loaf is perfect for any Italian-inspired meal, and it also makes a wonderful snack on its own. The combination of basil and Parmesan makes this bread a refreshing yet indulgent option, ideal for serving with pasta, grilled meats, or a crisp salad.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons fresh basil, chopped (or 1 tablespoon dried basil)
• 2 large eggs
• ½ cup olive oil
• ½ cup milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. Stir in the grated zucchini, grated Parmesan cheese, and chopped basil.
4. In a separate bowl, whisk the eggs, olive oil, and milk together until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until the bread is golden brown and a toothpick inserted comes out clean.
8. Allow the bread to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Parmesan and Basil Zucchini Bread offers a delightful Italian-inspired twist on classic zucchini bread. The fresh basil and nutty Parmesan elevate the flavor profile, creating a sophisticated, savory loaf that’s perfect for a variety of meals. The zucchini keeps the bread moist while enhancing its flavor, and the basil adds a refreshing herbal note that pairs beautifully with the cheese. Whether served with pasta, grilled vegetables, or enjoyed on its own, this bread will bring a touch of Italy to your kitchen.

Ricotta and Herb Zucchini Bread

Ricotta and Herb Zucchini Bread is a light, fluffy, and savory bread that combines the creamy texture of ricotta with the freshness of mixed herbs, such as rosemary, thyme, and parsley. The ricotta cheese adds moisture and richness, while the zucchini keeps the bread tender. The herbs infuse the bread with aromatic flavors, making it a great addition to any Mediterranean-inspired meal. This bread is perfect as a side dish for soups, salads, or roasted meats, and its mild flavors make it a versatile and delightful treat.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup ricotta cheese
• 2 tablespoons fresh mixed herbs (rosemary, thyme, parsley), chopped
• 2 large eggs
• ½ cup olive oil
• ½ cup milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. Stir in the grated zucchini, ricotta cheese, and chopped mixed herbs.
4. In a separate bowl, whisk the eggs, olive oil, and milk together until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until the bread is golden and a toothpick inserted comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Ricotta and Herb Zucchini Bread is a flavorful, moist loaf that brings together the richness of ricotta cheese and the bright, fresh taste of herbs. The zucchini adds a delicate flavor and moisture, while the herbs give the bread an aromatic lift. This bread is perfect for pairing with a variety of dishes, from Mediterranean-inspired meals to simple salads or roasted meats. Its light texture and subtle, savory flavors make it an excellent choice for anyone seeking a sophisticated, yet comforting, savory bread.

Note: More recipes are coming soon!