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Savory Zucchini Quick Bread

A quick and easy recipe that transforms ordinary zucchini into a flavorful loaf perfect for snacks or side dishes.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Squeeze out excess moisture for better texture.
  • 1/4 cup olive oil
  • 1/4 cup milk Use non-dairy milk for a vegan option.
  • 2 large eggs Can be substituted with flaxseed meal for vegan option.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Consider whole wheat flour for healthier option.
  • 1/2 cup grated Parmesan cheese Can substitute with cheddar cheese for different flavor.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, combine the grated zucchini, eggs, olive oil, and milk.
  3. In another bowl, whisk together the flour, Parmesan cheese, baking powder, baking soda, salt, pepper, garlic powder, and oregano.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 45-50 minutes or until a toothpick comes out clean.
  2. Allow to cool before slicing and enjoy as a side dish or snack.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the toaster or microwave.