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Zucchini Parmesan Bread

by Adrianne

Zucchini Parmesan Bread is an easy savory bread that has the wow factor!  If you are hungry and feeling cheesy then our zucchini recipes will deliver.  

Zucchini Parmesan Bread from above with sliced zucchini baked on top

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.

Looking for more inspiring lunch recipes? You will find them here.  

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:

  1. zucchini
  2. parmesan cheese
  3. butter
  4. cheese
  5. eggs
  6. milk
  7. self-raising flour
  8. dried onion (saves time and tears!)
  9. garlic powder (if you haven’t cooked with this, you will love the convenience)
  10. salt
  11. pepper

Ingredients set out for zucchini parmesan bread with text overlay

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). 

Steps for preparing zucchini for parmesan bread with text overlay

As you can see these are basic steps to take and they are the same ones as when you make zucchini parmesan muffins!

  1. slice zucchini thinly (food processor does the job well)
  2. add onion
  3. season with salt
  4. pepper
  5. add garlic powder
  6. 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.

Zucchini Parmesan Bread steps with text overlay

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.

Zucchini Parmesan Bread baking steps with text overlay

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:

  1. preheating your oven saves time
  2. spray oil and baking pan work to save cleaning
  3. this is a freezer friendly recipe
  4. greek yoghurt and djion mustard for the spread
  5. go for medium zucchini not large (too watery)
  6. This is an EASY zucchini recipe

Zucchini Parmesan Bread on a blue plate with a slice cut next to a small white bowl of sauce

Zucchini bread ticks all of the meatless Monday boxes, so it can be served for an easy dinner if you like!

Want to check out the latest recipes? Click here!  

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 on a blue plate with a slice cut on a plate in front

Zucchini Parmesan Bread on a blue plate with mustard spread to the right

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.
5 from 22 votes
Print Rate
Course: Lunch
Cuisine: Australian, International
Keyword: zucchini, zucchini parmesan bread
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 275kcal
Author: Adrianne


  • Loaf Tin


Zucchini Parmesan Bread

  • 2 zucchini Note 1
  • 3/4 cup parmesan cheese Note 2
  • 1/3 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
  • 1/2 cup milk Note 4
  • 3 eggs free range

Mustard Yoghurt (spread)

  • 1/3 cup greek yoghurt
  • 1 tbsp djion mustard
  • cracked pepper to serve


Zucchini Parmesan Bread

  • Preheat your oven to 200°c/400°F, gas 6
  • 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. 


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
Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday

Zucchini recipes

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!

Adrianne xx

If zucchini recipes are your thing, then here are some more to get your apron on:


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Danielle Wolter September 23, 2019 - 10:40 am

5 stars
oh wow this sounds incredible!! I love all the zucchini that you used and the parmesan cheese must give it such great flavor. I can’t wait to try this!

Adrianne September 23, 2019 - 11:09 am

Thanks Danielle!! Happy to hear that you are a fellow zucchini lover. Hope you love it!

kim September 23, 2019 - 11:09 am

5 stars
Yum! Loving all of the flavors in this! What a brilliant recipe for using up all of that summer zucchini!

Adrianne September 23, 2019 - 11:55 am

Thanks Kim! Yes, it is a good use for them, isn’t it. Cheers for your feedback.

Kelly Anthony September 23, 2019 - 11:52 am

5 stars
Loving this savory zucchini parmesan bread. The mustard yogurt spread looks like the perfect addition to this yummy bread.

Adrianne September 23, 2019 - 12:08 pm

Thanks Kelly, appreciate your positive input. The mustard yogurt is THE BEST!! Cheers

Demeter September 23, 2019 - 12:15 pm

5 stars
This looks fantastic! Love the idea of baking a few to freeze for later too.

Adrianne September 23, 2019 - 7:10 pm

Thanks Demeter, yes, so handy when you have less time!

Emese September 23, 2019 - 12:25 pm

5 stars
You got me at parmesan. I love your step photos. It makes following this recipe super easy. Thanks for sharing it.

Adrianne September 23, 2019 - 7:10 pm

No worries Emese, thanks for your feedback!

Kushigalu September 23, 2019 - 7:37 pm

5 stars
Never tried zucchini bread. This looks amazingly delicious. Pinned.

Adrianne September 24, 2019 - 6:31 am

Thanks Kushigalu! Hope you give it a go.

Vicky September 23, 2019 - 7:52 pm

5 stars
So many delicious flavors here! Also love that the zucchini is in slices here and not grated!

Adrianne September 24, 2019 - 6:33 am

Thanks Vicky! Yes, I think it looks so pretty like that! Cheers

Tonje September 23, 2019 - 7:53 pm

5 stars
Oh I love how cute this looks with the courgette on top! I love courgette bread!

Adrianne September 24, 2019 - 6:32 am

Great to hear, yes courgette in the UK! How could I forget!

Chris Collins September 23, 2019 - 7:54 pm

5 stars
This zucchini parmesan bread looks beyond delicious! Can’t wait to knock up a loaf on the weekend 🙂

Adrianne September 24, 2019 - 6:31 am

Sounds great Chris! Hope you love it! Cheers

mimi rippee September 23, 2019 - 11:12 pm

Wow! This sounds incredible. Sort of like a bready gratin or a zucchini fritatta…. it really looks good!

Adrianne September 23, 2019 - 11:33 pm

Thanks Mimi, appreciate your kind words as always.

Dannii September 24, 2019 - 8:31 am

5 stars
A great way to use up all the courgette we are growing. Love the addition of Parmesan too.

Adrianne September 24, 2019 - 8:57 pm

Thanks Dannii for your feedback.

Natalie September 24, 2019 - 11:07 am

5 stars
WOW this zucchini bread looks so delicious and perfect for brunch!

Adrianne September 24, 2019 - 8:57 pm

Thanks Nat! Indeed.

Angela September 24, 2019 - 1:08 pm

5 stars
I LOVE savory breads! This one hit all of the marks. So delicious, I’ll be making again for sure. Thanks so much for sharing 🙂

Adrianne September 24, 2019 - 8:56 pm

Me too Angela! A fellow savory friend, love it. Cheers for your positive vibes.

Jessica Formicola September 24, 2019 - 1:18 pm

5 stars
I have plenty of zucchini from the garden, and I can’t wait to use it to make this bread! It looks so delicious!

Adrianne September 24, 2019 - 8:55 pm

Awesome, hope you love it Jess, cheers!

Julia September 24, 2019 - 1:45 pm

5 stars
This would go so well with tomato soup! Delicious!

Adrianne September 24, 2019 - 8:55 pm

Yes, so true! Thanks Julia.

Morgan Eisenberg November 13, 2019 - 2:30 am

5 stars
I’m always feeling cheesy! But the mustard yogurt sounds especially good.

Adrianne November 13, 2019 - 4:17 am

That is great to hear haha Morgan!! Me too, love it!!

Cindy Gordon November 13, 2019 - 2:37 am

5 stars
Everything about this yes! I love zucchini all year long and this bread was delicious!

Adrianne November 13, 2019 - 4:17 am

Great feedback Cindy, appreciate it, thanks for your input!!

Deanne November 13, 2019 - 2:50 am

5 stars
I’m always looking for ways to use zucchini and the cheese in this sold me! So delicious!

Adrianne November 13, 2019 - 4:18 am

You and me both Deanne! I am happy to hear that. Cheese and zucchini is yum and yummier!! Thanks for your comment.

Veena Azmanov November 13, 2019 - 4:15 am

5 stars
I am a lover of cheese and the combination of Zucchini for a bread is quite interesting. Ned to definitely check on this.

Adrianne November 13, 2019 - 4:20 am

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!

Anita November 13, 2019 - 4:39 am

5 stars
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.

Adrianne November 13, 2019 - 6:27 am

Haha, sounds great Anita, I love that it will fly off the table, it is too cheesy not too, ahah, I had to!!


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