Garlic Zucchini Damper Bread

READY IN: 1hr 15mins
Recipe by Sarah_Jayne

I have enjoyed Australian damper bread in the past because it is tasty and easy enough to make up for my lack of baking skills. This morning I fancied bread and I also had a zucchini that needed using up. So, I tried this mixture out and it turned out pretty good. The cooking time includes the dough resting time.

Top Review by Lalaloula

WOW, what a great damper recipe! This makes such a crispy yummy damper, that has a very unique flavour! The zucchini and garlic really come through and the cheese adds a nice salty taste. I made only half the recipe and still my damper was quite big. It was enjoyed by all and disappeared nearly as quick as it was made. ;) I would be careful about adding too much liquid as I had about 1/4 cup left and my dough was still a little wet. But other than that the recipe really is perfect as is! THANKS SO MUCH for sharing this wonderful winner of a recipe with us, Sarah_Jayne! Ill surely make it again! Made and reviewed for Everyday Is A Holiday Tag Game Decembre 09.

Ingredients Nutrition


  1. Heat the oil in sauce pan and add shredded zucchini.
  2. Cook, stirring constantly, just a couple of minutes until the zucchini is softened.
  3. Put the flour and butter into a large bowl.
  4. Work the butter through the flour with your fingers until fully combined.
  5. Add in the rest of the ingredients apart from the last teaspoon of melted butter and 1/2 teaspoon Parmesan cheese.
  6. Combine until it comes together as a dough.
  7. Tip out onto a lightly floured surface and knead for a couple minutes not over working too much.
  8. Form into a large ball and either cover in a clean dish towel or wrap in plastic wrap. Let it rest for 30 minutes.
  9. Preheat oven to 375 degrees.
  10. Spread the melted butter over the top and dust with reserved cheese.
  11. Put on baking tray and bake for 25 to 30 or until the top has turned a light golden brown and a toothpick comes out clean.

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