Zucchini Parmesan Bread is an easy savory bread that has the wow factor! If you are hungry and feeling cheesy then my simple zucchini recipes will deliver.
This recipe is similar to our Zucchini Parmesan Muffins our Zucchini Slice Muffins and our Gluten Free Zucchini Slice recipe. As these recipes all have zucchini as the no 1 ingredient.
Savory zucchini bread is homemade and heavenly. Serve it with a mustard yoghurt for ultra deliciousness!
For a vegetarian savory zucchini bread that will taste and smell amazing, you have to try this recipe!
Looking for more zucchini recipes? Click here!
If you like the combination of ingredients, but are after a flourless zucchini slice type of recipe, then have a look at our Zucchini and Bacon Slice. Savory zucchini recipes can be the bomb diggity, they just need a little love!
About zucchini parmesan bread
The trick to working with zucchini in savory recipes is to prep it right. We use the same technique for our Zucchini Mini Muffins, putting all of the good stuff in there, so they taste GREAT!
I like to use garlic powder, dried onion and cheese. These flavours work well together and help to bring the zucchini to life.
This is a zucchini bread that you can heat, serve and eat and the best thing is, it has a cheesy delicious flavour to it.
The mustard yoghurt is a perfect way to serve the bread as it pairs so well with the garlicky onion bread batter.
Zucchini Parmesan Bread is a delicious savory zucchini recipe that will be a nice change from the traditional spinach and feta combination we all know and love.
How do you make zucchini parmesan bread
It is super easy to make zucchini parmesan bread.
You will need a loaf tin for this and some baking paper to line it with.
My loaf tin is size: 21.5cm x 6cm x 6cm. It is the one shown here in the photos.
The ingredients for this bread are basic flavours, many of which you might already have in the pantry!
Let's have a closer look at our parmesan zucchini bread ingredients which are shown in the photo below:
- parmesan cheese
- self-raising flour
- dried onion (saves time and tears!)
- garlic powder (if you haven't cooked with this, you will love the convenience)
When making savory zucchini recipes like muffins and breads, I recommend medium or small zucchinis. They have less water and you don't have problems with them being too big for your food processor!
Once you have your ingredients all sorted, we can get this show on the road, let's make it!
Step by step to make zucchini parmesan bread
The photo below shows you the 1st 6 steps involved in preparing our zucchini. It is all about the seasoning. Think flavours and textures.
I use my food processor to finely slice the zucchini, you can do the same or use a mandolin if you like, they are a great alternative. Think thin slices so that there is no big chunks (as you would use in a casserole).
As you can see these are basic steps to take and they are the same ones as when you make zucchini parmesan muffins!
- slice zucchini thinly (food processor does the job well)
- add onion
- season with salt
- add garlic powder
- and parmesan cheese (stir after this step to combine)
This way you know that every crumb of your zucchini parmesan bread will be packed with flavour and that these delicious ingredients will be doing their job to delight your tastebuds!
Making our bread batter, follows these steps
You can see the next steps in the photo below. In a nutshell, we need to:
- add the self raising flour to a medium sized mixing bowl
- melt the butter (I use the microwave)
- add your milk to the melted better
- and your eggs
- pour the butter egg milk mix into the mixing bowl
- add cheese (stir to combine)
My process is to add the milk to the melted butter before the eggs, so that the heat of the butter doesn't cook the eggs. The milk (as it is cold) tends to negate this.
Zucchini parmesan bread method
You should be feeling pretty good about your savory zucchini bread by now.
Next, you need to add the zucchini to the bread batter and stir to mix these together.
You can see this process in the steps in the photo below.
These easy steps are:
- adding the cheese to the batter
- mixing together thoroughly
- adding the seasoned zucchini
- stirring again to combine
Now comes the easy step of transferring our bread mix into the loaf tin.
As you can see in the photo above we:
- spray and line bread tin
- pour batter into tin
- spread it out to form loaf shape
- add seasoned zucchini slices to top of bread
Tips for making zucchini parmesan bread
Lining your baking tin with greaseproof paper and or spray oil will make the clean up process alot easier.
As you can see in the photos above, I like to use both spray oil and baking paper. This means that after the slice is cooked and removed from the pan, there is no hard work in cleaning up.
You can use either spray oil or a canola spray.
Then all you need to do when the zucchini loaf is cooked is let it cool slightly then run a butter knife around the edges to remove it from the pan.
There won't be any scrapping or scrubbing your pans with this easy method (phew!!)
Can I freeze zucchini parmesan bread
Yes you can!! The parmesan zucchini bread freezes and reheats very well.
You can either freeze the bread in individual slices or as a loaf for defrosting later.
A lot of easy simple zucchini recipes like this one allow you to freeze them which is great for food prep and planning ahead.
Freezer friendly zucchini parmesan bread can be reheated easily for quick lunches!
Zucchini parmesan bread questions answered:
About the recipe:
- this recipe uses a 21cm x 6cm loaf tin
- 2 medium zucchini or 3 small, are better than large ones
- the zucchini benefits from seasoning
- use your milk of choice ie almond milk works too
- reserve a little (seasoned) zucchini for the top of the bread
Your quick questions answered:
- preheating your oven saves time
- spray oil and baking pan work to save cleaning
- this is a freezer friendly recipe
- greek yoghurt and djion mustard for the spread
- go for medium zucchini not large (too watery)
- This is an EASY zucchini recipe
Zucchini bread ticks all of the meatless Monday boxes, so it can be served for an easy dinner if you like!
How to serve zucchini parmesan bread
You might remember from our zucchini parmesan muffins we use a mustard yoghurt for the spread.
It is so easy to make.
Using just 3 ingredients for your mustard yoghurt, with the greek yoghurt and djion mustard mixed together in a small bowl with a little cracked pepper on top.
What recipes are similar to zucchini parmesan bread?
Savory slices and savory zucchini recipes are such a great alternative to sandwiches and traditional lunches. These Zucchini and Ham Muffins tick a few fan favourite boxes!
For each of these, you can serve them on their own or with a small salad.
For some further inspiration when making savory recipes, you will enjoy:
There are so many options to for savory recipes that are easy and taste delicious!
Zucchini Parmesan Bread
- Loaf Tin
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
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.
- 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.
You will LOVE how good your home smells when the bread is cooking! It is like a cheesy, garlicky bakery!!
If you make this savory zucchini loaf! I want to hear all about it in the comments below, did you LOVE it?
Remember, I am right here cooking alongside you, so sing out if you have a question!
Veena Azmanov says
I am a lover of cheese and the combination of Zucchini for a bread is quite interesting. Ned to definitely check on this.
Thanks Veena! I hope you give it a go, it is so tasty and cheesy and garlicky delicious, I think you would love it, thanks!
Any bread or cake with parmesan in it, and I'm immediately sold! There's even more cheeses in this bread. This is going to be gone in a heartbeat around here.
Haha, sounds great Anita, I love that it will fly off the table, it is too cheesy not too, ahah, I had to!!
Toni Hamilton says
I plan to make this yummy sounding bread, but I’m wondering if recipe could be doubled and cooked in a square or oblong pan and cut into squares.
Hi Toni, yes you could do that but you would need to keep a close eye on the cook time to ensure it is cooked through but doesn't burn too much on top. If it looks to be browning but not fully cook, you could place tin foil over the top and continue cooking till done. I would recommend using a skewer to test by inserting and ensuring it comes out clean to ensure the bread is cooked through and not over or under done. Thanks