The Best Zucchini Bread Recipe

This delicious and savory zucchini bread recipe is perfect for a quick afternoon snack or breakfast on the go. It’s even more delicious if you take a slice of zucchini bread and top it with some smoked salmon.

Zucchini Bread Recipe

Not too long ago I shared this zucchini banana bread with you, which is more of a sweet version. This time I wanted to make a more savory version with little bits of feta cheese inside. And trust me, it is fluffy and so delicious! I eat it like this but I also love adding a bit of cream cheese and salmon on top. Totally different from the banana bread recipe.

Recipe Ingredients

Making the zucchini bread is super easy. You need the following ingredients:

1. Eggs – to hold the bread together
2. 1 large zucchini (you can use both a yellow zucchini or a green one)
3. Oat flour
4. All purpose flour
5. Baking powder
6. dill
7. feta cheese

The toppings are optional of course but do make this the best zucchini bread recipe. Other than that you need a 10-inch cake tin (25 cm) or use two 5-inch loaf pan. Or whatever other mini-loaf pans you might want to try. Making it into zucchini muffins is also a great idea.

Grating The Zucchini

First step is to grate the zucchini. I tend to do this with the large holes of a box grater but you can also use a food processor with the grating attachment if you want. Zucchini is fairly soft so a box grater is just as easy and saves washing the machine (which is not my favorite). The shredded zucchini I place in a colander and I make sure I press as much excess water from the grated zucchini as I can. I use my hands doing that. That is the easiest way. Additionally you can place the grated zucchini on paper towels and press extra moisture out of it.

Once the zucchini is grated you move on to the rest of the process. Take a large bowl and add dry ingredients and wet ingredients together. Mix it well and add the chopped dill and the crumbled feta to the batter. Those are my favorite mix-ins but you can vary this however you like.

Pour batter into the prepared pans and smooth the top. I brush the insides of the pan with vegetable oil or coconut oil but you can also cover it with parchment paper if you want.

Place the zucchini bread into the preheated oven and let it bake for around 50-60 minutes. If it is still too blond after 50 minutes you can increase the temperature to 400˚F (200˚C) and leave it in for an additional 10 minutes.

Testing For Doneness

You do want to make sure the zucchini bread is fully cooked by inserting a wooden skewer into the cake. Once cooked take it out of the oven and let it cool in the tin for about 5-10 minutes. Then take it out and let it get to room temperature on a wire rack before slicing.

This easy zucchini bread recipe is a great way to add more vegetables to your meals by simply hiding it inside quick bread recipes like this one. You can keep the homemade zucchini bread in an airtight container for about 3-4 days. Or use plastic wrap or aluminum foil instead. 

Since I live alone I tend to slice the whole bread and keep two individual slices in freezer bags. That way I have a stack of easy to use zucchini bread for the next time I feel like eating one. 

Topping The Zucchini Bread

Once the bread is cool I love using it for an easy lunch by spreading it with some cream cheese and smoked salmon. But you can also spread it with some hummus, avocado or a few slices of tomato. There are enough choices!

FAQ Zucchini Bread

Do I need to peel the zucchini before grating?

No you don’t need to peel the zucchini before shredding. There is absolutely no reason for doing that. Just keep it on. You won’t taste the difference and having a bit of green makes for a more appealing look too.

Why is my zucchini bread too soggy?

You might not have pressed out enough of the moisture of the zucchini before adding it to the batter. This is essentail! Also, if you’re using a zucchini that has grown too large and has a particularly spongy interior it might not be the right zucchini. If unsure go for two smaller zucchini instead.

How long can you freeze zucchini bread?

You can keep your zucchini bread in the freezer for up to 6 months. That said; I prefer to eat mine within three months as keeping it for longer in the freezer might cause the bread to dry out. Make sure to properly store it in the freezer using freezer bags.

How long does zucchini bread last?

Zucchini bread can be eaten up to 4 days after baking. You need to make sure to store it in an airtight container, wrapped in plastic wrap or in aluminum foil.

How long does zucchini bread last in the fridge?

You don’t really need to store zucchini bread in the fridge but if the temperatures are high it is better to do so. It will last in the fridge for the same amount of 4 days.

More Delicious Zucchini Recipes

• Pasta with eggplant and zucchini
• Pasta with zucchini
• Banana bread with zucchini
• Healthy zucchini muffins
• Pea & Zucchini soup
• Zucchini quiche (gluten- free)