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Home » Breakfast » Savory Zucchini Bread

Savory Zucchini Bread

By Erin · July 16, 2020 · 6 Comments

Disclosure: This post may contain affiliate links.

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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 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Author: Erin

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 tsp garlic powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup almond milk or milk of choice
  • 1/4 cup coconut oil melted
  • 3 tbsp chives chopped
  • 1/2 cup cheddar cheese freshly grated
  • 1 1/4 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 1/2 tsp 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.

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Filed Under: Breakfast, Snacks, Vegetarian

Erin

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.

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Hi, I’m Erin!

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