Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Breakfast

Savory Zucchini Bread

By Erin · July 16, 2020 · Updated September 27, 2021 · 16 Comments

Jump to Recipe Print Recipe
  • Share
  • Tweet
Vegetarian

This Savory Zucchini Bread is a savory version of your favorite recipe! It's made with all purpose flour and filled with chives, zucchini and cheddar cheese and it pairs perfectly with your favorite cream cheese. 

sliced loaf of bread

Savory zucchini bread should be more popular -- it's incredible. I love creating savory versions of traditional recipes, like my savory mashed sweet potatoes, vegetables crepes and maple bacon scones. Add this recipe to the list next time you're craving something savory!

Recipe features

  • A fun spin on traditional zucchini bread
  • Savory bread filled with chives and cheddar cheese -- delicious as breakfast or a snack
  • Delicious on its own, but even better when topped with cream cheese or butter

A close up of food on a table, with Bread and Cheese

Ingredient notes:

This is simply to clarify some of the ingredients in this recipe. The full ingredient list is below in the recipe card.

Flour - all purpose

Cheese - preferably cheddar, but could sub colby jack

Milk - ANY milk, though preferably almond, oat or dairy

Step-by-step instructions

Step 1: Combine dry ingredients. In a large bowl, stir the flour, garlic powder, baking soda, and salt together.

Step 2: Add wet ingredients. In that same bowl, add the egg, melted oil, milk, and chives and stir. You can use an electric mixer if you want, but I used a spatula and stirred by hand and it worked great.

bread batter in a bowl

Step 3: Stir in the zucchini and cheese. Last, add the shredded zucchini and cheese and stir until well combined.

Step 3: Bake bread. Pour batter into a greased bread pan (or line the pan with parchment) and bake bread for approximately 50 minutes, or until a toothpick comes out clean.

bread in a bread pan

FAQs and tips

  • I originally created this recipe to be "mini zucchini bread", so if you want to go that route, keep the recipe the same and use a mini loaf pan instead of a bread pan. With that said, you might have some batter leftover, so just keep that in mind. A mini loaf pan will yield 6 mini loaves of savory zucchini bread.
  • Unlike other zucchini recipes, you do not have to squeeze any liquid out of the shredded zucchini before adding it to the bowl. Simply use a box grater to grate the zucchini directly into the bowl with the other ingredients.

What should I serve this with?

Hot tip: serve this bread with chive cream cheese! Seriously, it takes it to the next level. Don't have chive cream cheese? Use regular cream cheese and sprinkle some chives on top. Alternatively, you can top it with butter.

sliced bread with cream cheese

More bread recipes

  • Vegan Banana Bread
  • Butternut Squash Bread
  • Double Chocolate Chip Zucchini Bread

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

A close up of bread

Savory Zucchini Bread

This Savory Zucchini Bread is a savory version of your favorite recipe! It's made with all purpose flour and filled with chives, zucchini and cheddar cheese and it pairs perfectly with your favorite cream cheese. 
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Author: Erin

Ingredients

  • 2 ½ cups all purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup almond milk or milk of choice
  • ¼ cup coconut oil melted
  • 3 tablespoon chives chopped
  • ½ cup cheddar cheese freshly grated
  • 1 ¼ cup zucchini shredded

Instructions

  • Preheat oven 350°. Melt coconut oil and set aside. Wait for oil to come to room temperature before using it.
  • Combine flour, baking soda, salt, and garlic powder in a bowl. Then, add eggs, milk, oil, and chives and stir until combined. Last, stir in the cheese and grated zucchini. (I used a box grater to grate the zucchini).
  • Grease a loaf pan with coconut oil or nonstick spray, then add batter to the pan. Bake bread for 50 minutes, or until a toothpick comes out clean.
  • Wait 10 minutes after bread is out of the oven, then run a knife along the edges and carefully invert bread onto a cooling rack. Wait until bread cools before slicing.
  • Enjoy this bread on its own--or even better--with cream cheese (or CHIVE cream cheese!)

Notes

*Calories are an estimation and are per slice 
You do NOT have to squeeze the liquid out of the shredded zucchini; simply grate it directly into the bowl with the other ingredients. 
Serve bread with cream cheese (or better yet--chive cream cheese) or some butter. 
TO MAKE GLUTEN FREE: If you want to make a gluten free version, simply sub almond flour in a 1:1 ratio, then add ½ teaspoon xanthan gum and bake for 55-60 minutes.

Nutrition

Calories: 254kcal | Carbohydrates: 31g | Protein: 8g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 405mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in July 2018. It was updated with new text and photos in July 2020.

« Lima Bean Salad
Almond Pesto »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Gretta says

    September 17, 2022 at 12:01 am

    5 stars
    Really tasty! Everyone loved it.

    Reply
    • Erin says

      September 18, 2022 at 6:16 pm

      I'm glad everyone liked the bread!

      Reply
  2. Sally says

    August 23, 2022 at 5:34 am

    Hi,
    How well does this freeze?

    Reply
    • Erin says

      August 23, 2022 at 11:49 am

      I think so! Just make sure you wrap it tight in foil, then place it in a plastic ziploc bag and into the freezer.

      Reply
  3. Dani says

    July 28, 2022 at 5:55 pm

    5 stars
    I made a pepperoni pizza version and it’s to die for! This is a fantastic base recipe and I’ll be making it again and again!

    Reply
    • Erin says

      July 29, 2022 at 8:00 am

      Thanks for the comment, Dani -- I love that you added pepperoni to it!

      Reply
  4. Lyn says

    May 13, 2022 at 1:06 pm

    I cringe to see coconut oil in a recipe that is described as healthy. It is very high in saturated fat, making it a bad choice for anyone with heart disease- or those of us wanting to avoid heart disease! Poly-unsaturated fats in canola or olive oils are much better. Otherwise, I look forward to trying your recipe!

    Reply
    • Erin says

      May 13, 2022 at 3:23 pm

      Feel free to use any kind of oil you want.

      Reply
  5. Kirrisa Stueve says

    August 21, 2021 at 11:14 am

    5 stars
    I use avocado oil instead of coconut. Would I still use the same ratio?

    Reply
    • Erin says

      August 21, 2021 at 12:53 pm

      Yep!

      Reply
  6. Daniel Z says

    September 01, 2020 at 5:07 pm

    5 stars
    This is a perfect side with any dinner entre, we had ours with some pasta!

    Reply
  7. Mary Beth says

    July 25, 2020 at 5:10 pm

    Delicious! My favorite way to eat this bread is toasted with the chive cream cheese - so good! Thank you for sharing your recipe!

    Reply
  8. Lisa says

    July 16, 2020 at 9:57 pm

    Have you tried almond flour substituted for the regular flour to make this gluten free and low carb?

    Reply
    • Erin says

      July 17, 2020 at 6:56 am

      I haven't! Love that idea though, so I might test a version over the weekend once I get more zucchini.

      Reply
  9. Misty Clark says

    July 14, 2020 at 1:03 pm

    How many mini loaf pans does this recipe make? The recipe only mentions using one pan.

    Reply
    • Erin says

      July 14, 2020 at 2:12 pm

      Hi! One mini loaf pan should give you 6 mini loaves -- it's like a muffin tin but instead of 12 it's 6. With that said, I recently retested this recipe using a regular bread pan and it worked great, so you can go that route instead if you want.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter