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Zucchini Parmesan Bread on a blue plate with mustard spread to the right
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4.81 from 21 votes

Zucchini Parmesan Bread

Zucchini Parmesan Bread is the best thing since sliced bread!! Are you hungry and feeling cheesy? Then this easy zucchini recipe is for you.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Lunch
Cuisine: Australian, International
Keyword: zucchini, zucchini parmesan bread
Servings: 8
Calories: 275kcal
Author: Adrianne

Equipment

  • Loaf Tin

Ingredients

Zucchini Parmesan Bread

  • 2 zucchini Note 1
  • ¾ cup parmesan cheese Note 2
  • ⅓ cup cheese Note 3
  • salt and pepper to season
  • 1 tsp garlic powder
  • 1 tbs dried onion
  • 2 cups self-raising flour
  • 60 grams butter
  • ½ cup milk Note 4
  • 3 eggs free range

Mustard Yoghurt (spread)

  • ⅓ cup greek yoghurt
  • 1 tablespoon djion mustard
  • cracked pepper to serve

Instructions

Zucchini Parmesan Bread

  • Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
  • Use your food processor to finely slice your zucchini Note 5
  • Transfer sliced zucchini to a medium sized bowl. Add garlic powder, onion, salt, pepper and parmesan, stir to combine.
  • In a medium sized mixing bowl add your flour. Place butter in a heatproof jug and melt in microwave, add milk then eggs (whisk as you go with fork), stir to combine, then pour into flour mix. Stir so that batter is mixed together consistently.
  • Spray and line your loaf tin
  • Transfer your bread batter to your loaf tin, use a the back of a spoon to push in both directions
  • Top with reserved zucchini parmesan slices
  • Bake for 40 mins, test with a skewer inserted which should be clean when removed. If any wet batter, continue for a further 10 mins. Note 6
  • Serve sliced with mustard yoghurt

Mustard Yoghurt (spread)

  • Combine greek yoghurt and mustard in a small bowl. Mix together. Top with a sprinkle of cracked pepper.

Video

Notes

  • Note 1, choose medium over large zucchini
  • Note 2 this is the actual finely sliced cheese (from the fridge section), not the stuff that comes in a little jar in the pasta aisle 
  • Note 3 any grated cheese such as light, tasty, mozzarella, cheddar or shredded cheese will work well
  • Note 4 sometimes I use regular milk and sometimes almond milk, just depends on what I have in the fridge and both types work well. 
  • Note 5 your food processor will have this type of blade, usually on the other side of the 'shred' blade 
  • Note 6 lay the zucchini slices flat on top of the bread and not in too much of a pile. If they are too thick the batter will be raw underneath. Spread them out to ensure batter is consistently cooked and press gently with the tip of a finger to make them stick to the top of the bread. 

Nutrition

Calories: 275kcal | Carbohydrates: 27g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 293mg | Potassium: 230mg | Fiber: 1g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 9mg | Calcium: 198mg | Iron: 1mg