Savory Zucchini Parmesan Herb Bread

Why You’ll Love This Recipe

• Moist, savory crumb from grated zucchini with a golden, cheesy crust.
• Herb-forward aroma (parsley, chives, dill, thyme) that tastes like a garden in summer.
• Simple quick bread method: no mixer, pantry-friendly ingredients.
• Versatile: great with soup, eggs, salads, or as a snack toasted with butter.

Grocery List

• Produce: 2 medium zucchini; fresh parsley; chives; dill; thyme
• Dairy: Parmesan cheese; eggs; buttermilk
• Pantry: All-purpose flour; baking powder; baking soda; extra-virgin olive oil; kosher or sea salt; black pepper; garlic powder; onion powder; parchment paper

Full Ingredients

For the Bread

• 2 medium zucchini, coarsely grated (2 cups / 240 g), plus 1/4 tsp kosher salt for draining
• 2 cups (240 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 large eggs, at room temperature
• 3/4 cup (180 ml) buttermilk, at room temperature
• 1/4 cup (60 ml) extra-virgin olive oil
• 3/4 cup (60 g) finely grated Parmesan cheese
• 3 tbsp finely chopped mixed fresh herbs (such as 2 tbsp parsley, 1 tbsp chives, plus a pinch of dill and thyme)

For the Pan & Topping

• 1 tsp olive oil (for the pan) + 2 tsp for brushing the top
• 1/4 cup (25 g) finely grated Parmesan, for topping
• Pinch flaky sea salt, optional

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan with 1 teaspoon olive oil and line it with a parchment sling, leaving overhang for easy removal. Lightly oil the parchment as well.

Step 2: Grate and drain the zucchini

Grate the zucchini on the large holes of a box grater. Toss with 1/4 teaspoon kosher salt and let stand 10 minutes to draw out liquid. Handful by handful, squeeze the zucchini over the sink, then wrap in a clean kitchen towel and wring firmly until very dry. You should end up with about 1 1/2 cups (180 g) squeezed zucchini.

Step 3: Mix the wet ingredients

In a medium bowl, whisk the eggs until blended. Whisk in the buttermilk and 1/4 cup (60 ml) olive oil until smooth and slightly frothy. Set aside.

Step 4: Combine the dry ingredients and cheeses

In a large bowl, whisk together the flour, baking powder, baking soda, fine sea salt, black pepper, garlic powder, and onion powder. Stir in 3/4 cup (60 g) finely grated Parmesan and the chopped fresh herbs until evenly dispersed.

Step 5: Make the batter

Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined and no dry pockets remain. Add the squeezed zucchini and fold just a few more times to distribute. Do not overmix; the batter should be thick and slightly lumpy.

Step 6: Pan, top, and bake

Scrape the batter into the prepared loaf pan and smooth the top. Brush the surface with 2 teaspoons olive oil, then sprinkle evenly with 1/4 cup (25 g) Parmesan. Add a tiny pinch of flaky salt if you like a saltier crust. Bake 50–55 minutes, until the loaf is deep golden and a skewer inserted in the center comes out clean, or an instant-read thermometer reads about 200°F (93°C). If the top is browning too fast, tent loosely with foil for the last 10 minutes.

Step 7: Cool, slice, and serve

Cool in the pan for 10 minutes, then lift the loaf out to a wire rack. For the neatest slices, cool at least 30 minutes more before cutting with a serrated knife. Serve warm or at room temperature.

Pro Tips

• Dry zucchini thoroughly. Excess moisture makes a dense loaf—wring it out well.
• Use freshly grated Parmesan for better melt and flavor; pre-grated can be drier.
• Measure flour accurately. Spoon into the cup and level, or better yet, use grams.
• Internal temp is your friend. Aim for about 200°F (93°C) in the center for a fully baked crumb.
• Customize your herb blend. Keep total to about 3 tablespoons chopped fresh herbs.

Variations

• Cheddar-Scallion: Swap half the Parmesan for sharp cheddar and replace chives with 1/4 cup sliced scallions.
• Mediterranean: Add 1/3 cup chopped oil-packed sun-dried tomatoes (patted dry) and 2 tbsp chopped olives; use basil and oregano for herbs.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend; add 1 extra tablespoon buttermilk if batter seems dry.

Storage & Make-Ahead

Store cooled bread tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, slice and freeze in a freezer bag for up to 2 months; reheat slices straight from frozen in a toaster or 325°F (165°C) oven for 8–10 minutes. To get ahead, grate and squeeze zucchini up to 1 day in advance (refrigerate in an airtight container) and whisk the dry ingredients together ahead of time.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 210 calories; 22 g carbohydrates; 11 g fat; 8 g protein; 1 g fiber; 420 mg sodium. Nutrition values are estimates.