Mediterranean Zucchini Cheese Bread
This Mediterranean-inspired zucchini cheese bread is soft, savory, and full of flavor. Freshly grated zucchini keeps the bread moist, while melted cheese adds richness. It’s perfect as a side with soups and salads, or enjoyed on its own as a snack. You can customize it with fresh herbs, a hint of Parmesan, or cracked black pepper to suit your taste.
Time
Prep time: 15 minutes
Bake time: 40–50 minutes
Cooling time: 10 minutes
Total time: ~1 hour 15 minutes
Ingredients
2 large eggs
½ cup milk or buttermilk
1 ½ cups all-purpose flour
2 tsp baking powder (or 1 tsp baking powder + ½ tsp baking soda)
1 ½ cups shredded cheese (Cheddar, mozzarella, or a blend)
¼ cup melted butter (or vegetable oil)
1 medium zucchini, grated (about 1 ½ cups, squeezed of excess liquid)
½ tsp salt
½ tsp black pepper (optional)
2 tbsp fresh herbs (parsley, chives, or dill)
2 tbsp grated Parmesan cheese (optional, for extra flavor)
Instructions
Prep: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Prepare Zucchini: Grate the zucchini and squeeze out excess liquid with a towel to prevent soggy bread.
Mix Wet Ingredients: In a large bowl, whisk together eggs, milk (or buttermilk), and melted butter until smooth.
Add Dry Ingredients: Stir in flour, baking powder (and baking soda if using), salt, and pepper until just combined.
Fold in Zucchini & Cheese: Gently fold in zucchini, shredded cheese, Parmesan, and herbs. Batter should be thick but spreadable.
Bake: Transfer to prepared loaf pan, smooth the top, and bake 40–50 minutes until a toothpick comes out clean.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
Tips
Always squeeze out zucchini moisture, or the bread may be too wet.
For a lighter texture, don’t overmix the batter after adding flour.
Let the bread rest before slicing for cleaner cuts.
Use parchment paper for easy removal from the pan.
Variations
Cheese Options: Swap cheddar with feta or a mix of mozzarella and Parmesan for a Mediterranean touch.
Herbs: Try basil, oregano, or rosemary instead of parsley/chives.
Veggies: Add shredded carrots or spinach for extra color and nutrients.
Spicy Kick: Mix in a pinch of chili flakes or diced jalapeños.
Mini Breads: Bake in muffin tins for individual zucchini cheese muffins (20–25 min bake time).
Q&A
Q: Can I make this bread gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend. Check baking time a little earlier, as it may vary.
Q: Can I freeze zucchini cheese bread?
Absolutely. Slice it, wrap tightly, and freeze for up to 2 months. Reheat slices in the oven or toaster.
Q: Can I make it dairy-free?
Yes. Use dairy-free cheese and plant-based milk, and substitute butter with olive oil.
Q: Why did my bread turn out soggy?
The most common reason is not squeezing enough liquid from the zucchini. Make sure to remove as much as possible.
Q: What do I serve it with?
It pairs beautifully with soups, salads, or a Mediterranean mezze spread.
Nutrition
(per slice, based on 10 slices)
Calories: ~175
Carbs: ~16 g
Protein: ~7 g
Fat: ~9 g
Fiber: ~1 g
Sugars: ~2 g
Conclusion
Mediterranean Zucchini Cheese Bread is a savory, moist, and satisfying recipe that works as a side dish or stand-alone snack. With its blend of fresh zucchini, gooey cheese, and herbs, it’s versatile enough for breakfast, lunch, or dinner. Best of all, it’s easy to customize with different cheeses, herbs, or veggies to fit your taste.