Herbed Zucchini Cheese Bread

Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

"This savory recipe makes a distinctive change from sweet zucchini bread and uses harvest from your herb garden, too. Spread slices with softened goat cheese for an appetizer or serve as an accompaniment to a main-dish soup or salad." -Hobbyfarmers.com

Ingredients Nutrition

Directions

  1. Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.
  2. In a separate bowl, beat eggs lightly; add oil and milk, and mix well.
  3. Stir in zucchini.
  4. Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.
  5. Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.
  6. Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
  7. Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.

Reviews

(4)
Most Helpful

This was excellent - very moist and flavorful. For the fresh herb, we used basil. In place of the eggs, we used 1/2 cup of Egg Beaters. For the olive oil, we used 2 tablespoons Canola oil and 2 tablespoons unsweetened applesauce. We also used skim milk. These changes reduced the fat in the entire loaf of bread by 31 grams, the cholesterol by a whopping 417 milligrams and increased the protein by 9 grams. It was DELICIOUS! We also sprinkled some dry crumbled thyme on top before putting it in the oven.

Paris D July 24, 2010

Love this zucchini bread! It is nothing like your mom's sweet bread. Moist, flavorful and sophisticated, this bread pairs well with grilled chicken or fish. I used fresh rosemary for herbs, chives in place of the scallion, and paprika instead of the cayenne pepper. Baked in a round pottery bread maker for a high round loaf. Served warm with butter. Yum! Guests were surprised it was zucchini bread and asked for the recipe.

Barbara A. July 22, 2016

Wow, this is really good. I used a sharp cheese and fresh herbs (mostly thyme plus some marjoram and rosemary). I also used spring onions. I salted the zucchini and let it drain some of the excess water out, which left the batter dry... but it turned out great.

bungalowten July 12, 2013

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