Savory Zucchini Bisquick Bread
Savor the irresistible flavors of Savory Zucchini Bisquick Bread—an easy-to-make, cheesy quick bread that’s perfect for any occasion! This recipe combines the natural moisture of grated zucchini with the rich, savory goodness of Parmesan and sharp cheddar cheese, all brought together with the convenience of Bisquick mix. Infused with aromatic garlic powder and dried oregano, this loaf strikes the perfect balance of soft, fluffy texture and bold, herby flavor. Ready in just under an hour, it’s an ideal side dish for soups and salads or a satisfying snack on its own. Whether you’re looking to use up summer zucchini or add a crowd-pleasing bread to your table, this recipe delivers delicious results every time.
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Recipe Information
Ingredients
- 2 cups (grated) Zucchini
- 2 cups Bisquick mix
- 1 cup (grated) Parmesan cheese
- 1 cup Shredded sharp cheddar cheese
- 3 large Eggs
- 0.5 cup Milk
- 0.25 cup (melted) Unsalted butter
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Grate 2 cups of zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture to prevent the bread from becoming too soggy.
In a large mixing bowl, combine the grated zucchini, Bisquick mix, Parmesan cheese, cheddar cheese, garlic powder, dried oregano, salt, and black pepper. Mix well to evenly distribute the ingredients.
In a separate bowl, whisk together the eggs, milk, and melted butter until fully combined.
Pour the wet ingredients into the dry mixture and gently fold them together with a spatula until just combined. Be careful not to overmix.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake the bread in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve the bread warm or at room temperature. It pairs wonderfully with soups, salads, or as a standalone snack.
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 8748 mg | 380% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 51.4 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 2815 mg | 217% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1376 mg | 29% | |
*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.
