Herbed Zucchini Cheese Bread
Infused with garden-fresh flavors and a cheesy twist, this Herbed Zucchini Cheese Bread is a savory quick bread that’s perfect for any occasion. Packed with shredded zucchini, sharp cheddar, and nutty Parmesan cheese, this loaf is elevated with aromatic dried thyme, fresh parsley, and a hint of garlic for a burst of herbal goodness in every bite. The moist, golden crumb comes together effortlessly with a combination of tangy Greek yogurt, olive oil, and eggs, ensuring a robust texture without being dense. Whether served warm alongside soups and salads or savored as a standalone snack, this simple, no-yeast bread is as versatile as it is irresistible. Plus, it's a deliciously creative way to use up your abundant zucchini harvest!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 cups all-purpose flour
- 1.5 cups shredded cheddar cheese
- 0.5 cups Parmesan cheese
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
- 0.5 cups olive oil
- 3 large eggs
- 0.5 cups plain Greek yogurt
- 2 cloves minced garlic
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with nonstick spray or line it with parchment paper.
Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set it aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and dried thyme.
Stir in the shredded cheddar cheese and Parmesan cheese. Mix until the cheese is evenly distributed in the dry ingredients.
In another bowl, whisk together the olive oil, eggs, Greek yogurt, and minced garlic until combined.
Add the shredded zucchini and chopped parsley to the wet ingredients and stir well.
Pour the wet mixture into the dry ingredients and gently fold them together until just combined. Do not overmix.
Transfer the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 9859 mg | 429% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 32.2 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2004 mg | 154% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1600 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
