Cheesy Savoury Zucchini Quick Bread

Savoury Zucchini Bread

Move over sweet zucchini cake...there's a new bread in town.  Please show some love for this savoury zucchini bread that you will be making on repeat once you realize how yummy it is!!  It's great toasted for breakfast, makes great sandwiches and freezes well too.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8


  • 1 cup grated unpeeled zucchini (about 1 large)
  • 1 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly ground black pepper
  • 2 eggs, lightly beaten
  • 1/4 cup olive oil
  • 1/2 cup milk
  • 1 cup shredded white cheddar
  • 1/4 cup chopped green onion


  1. Preheat the oven to 350 °F and place the rack in the middle of the oven.  Line a 8 1/2 x 4 1/2-inch loaf pan with parchment paper or spray lightly with cooking spray.

  2. In a bowl, combine the grated zucchini and salt. Place in a strainer and let drain for 30 minutes; then squeeze to remove as much water as possible.
  3. In a small bowl, mix together flour, baking powder and spices; set aside.
  4. In a large bowl, combine the eggs, oil and milk. Stir in the dry ingredients gently with spatula; Add the zucchini, cheese and green onions; stir again.

  5. Spread the batter into the prepared pan (if you have some leftover grated cheese and bits of onion on your cutting board, sprinkle that on top of the loaf). Bake for about 50 minutes or until a pick inserted in the centre of the cake comes out clean.

  6. Let cool in pan for 10 minutes and then invert onto a cooling rack. Slice and serve as you would bread.