Name: Savory Zucchini Bread with Nuts and Herbs
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups grated zucchini (moisture squeezed out); 1 1/2 cups all-purpose flour; 1/2 cup whole wheat flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground black pepper; 1 tsp dried thyme; 1 tsp dried oregano; 2 large eggs; 1/3 cup olive oil; 1/4 cup milk (dairy or plant-based); 1/2 cup chopped walnuts or pecans, toasted; 1/4 cup chopped fresh parsley; 1/4 cup grated Parmesan cheese (optional)

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This Savory Zucchini Bread is a hearty, moist loaf made with shredded zucchini, chopped herbs, and crunchy nuts. It’s perfect as a side dish, breakfast option, or snack, offering a savory twist on the classic zucchini bread.

Why You’ll Love This Recipe

Unlike the sweet version, this savory loaf is packed with umami flavors and satisfying texture. The zucchini keeps the bread moist, while the herbs and nuts add depth and crunch. It’s easy to slice and serve for any occasion, from picnics to lunchboxes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Zucchini, shredded and drained
All-purpose flour
Eggs
Olive oil
Baking powder
Salt and pepper
Fresh herbs (such as parsley or chives)
Chopped nuts (such as almonds or walnuts)
Optional: grated cheese, garlic, or sun-dried tomatoes

Directions

Preheat the oven to 350°F (175°C). Grease and line a loaf pan.
Shred the zucchini and squeeze out excess moisture using a clean cloth or paper towels.
In a large bowl, whisk together eggs and olive oil.
Stir in the zucchini, herbs, nuts, and any optional mix-ins.
In another bowl, combine flour, baking powder, salt, and pepper.
Add dry ingredients to the wet mixture and stir until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 8–10 slices
Preparation time: 15 minutes
Baking time: 45–55 minutes
Total time: 1 hour–1 hour 10 minutes

Variations

Add shredded cheese for extra flavor.
Incorporate caramelized onions or roasted peppers.
Use almond flour for a gluten-free alternative.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in a toaster oven or skillet. You may also freeze individual slices for up to 2 months.

FAQs

Do I need to peel the zucchini?

No, the peel is soft and adds color and nutrients.

How do I prevent soggy bread?

Be sure to squeeze out as much moisture as possible from the shredded zucchini.

Can I make it gluten-free?

Yes, use a gluten-free flour blend or almond flour.

What nuts work best in this recipe?

Almonds, walnuts, or pine nuts add great texture.

Is this bread suitable for breakfast?

Yes, it pairs well with eggs, cheese, or spreads.

Can I use dried herbs instead of fresh?

Yes, but use about one-third the amount, as dried herbs are more concentrated.

Can I add cheese?

Yes, sharp cheddar or parmesan work well for a richer flavor.

Is this bread freezer-friendly?

Absolutely. Slice and freeze for quick snacks or sides.

What should I serve with it?

Soups, salads, or spreads like hummus or cream cheese.

Can I use olive oil alternatives?

Yes, vegetable oil or melted butter are suitable substitutes.

Conclusion

Savory Zucchini Bread is a versatile, nutritious option for those seeking a flavorful alternative to sweet quick breads. With its balance of texture, moisture, and aromatic herbs, it makes an excellent addition to meals or a wholesome standalone snack.

Savory Zucchini Bread with Nuts and Herbs

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Savory Zucchini Bread with Nuts and Herbs is a moist, flavorful quick bread featuring shredded zucchini, toasted nuts, and aromatic herbs — perfect as a hearty snack, brunch side, or savory accompaniment to soups and salads.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf (about 10 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, pepper, thyme, and oregano.
In another bowl, beat the eggs, then whisk in olive oil and milk until well combined.
Fold the wet ingredients into the dry ingredients until just combined.
Add the grated zucchini, chopped nuts, parsley, and Parmesan (if using). Stir until evenly incorporated.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

Notes

Be sure to squeeze excess moisture from zucchini to prevent soggy bread.
Use fresh herbs instead of dried if preferred — triple the amount for substitution.
Optional mix-ins include crumbled feta, sun-dried tomatoes, or chopped scallions.
This bread freezes well — slice and wrap for easy storage.