Zucchini Parmesan Bread
Warm zesty Zucchini Parmesan Bread. A fabulous addition to any meal!
Nothing adds punch to a meal like a hot steaming loaf of bread.
Some of my favorite meals over the years come down to what type of bread was on the table. Is that so wrong?
Although I love yeast breads that need time to rise throughout the day, it’s also nice to have a few fabulous quick-bread recipes up your sleeve to pop in the oven while you’re cooking dinner.
Today’s Zucchini Parmesan Bread is a tender savory treat to make any meal feel special. It’s loaded with fresh shredded zucchini, cheeses, and herbs. Then baked into a golden ring of carby bliss!
Zucchini Parmesan Bread looks beautiful and is sturdy enough to take to neighborhood gatherings and work parties. Plus, you can cut it into 18-24 slices to make sure everyone gets a piece… Or two.
And just look at the little bits of zucchini and chives speckled throughout. Your going to have to fight me over the last piece.
Zucchini Parmesan Bread is an easy dump and stir recipe. No kneading required. Simply mix the ingredients in a large bowl and spoon the batter into a bundt pan coated in parmesan cheese.
Bake until the Zucchini Parmesan Bread is golden around the edges. Let the bread cool for at least 10 minutes. Then flip out of the pan.
Just look at that!
We cannot get enough of this moist cheesy Zucchini Parmesan Bread.
Think bake sale, edible gifts, fall parties… It’s so over-the-top delicious you won’t believe it!
Zucchini Parmesan Bread
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups sour cream, or plain greek yogurt
- 1/2 cup melted butter
- 2 large eggs
- 1 2/3 cups shredded zucchini, from 2 average-size zucchini
- 1 1/4 cups grated parmesan cheese, divided
- 1 cup shredded Italian blend cheese
- 1/4 cup chopped chive
Instructions
- Preheat the oven to 350 degrees F. Grease a standard 12-cup bundt pan with butter or non-stick cooking spray. Then pour 1/2 cup parmesan cheese into the pan and shake around to coat the sides.
- In a large bowl, mix the flour, baking powder, baking soda and salt. Add in the sour cream, melted butter and eggs. Stir well to combine. Then fold in the shredded zucchini, 3/4 cup parmesan, Italian blend cheese, and chive.
- Spoon the batter into the prepared bundt pan, and press down to fill in the curves of the pan. Bake for 45-50 minutes until a wooden skewer inserted into the middle comes out clean. Allow the bread to cool in the pan for at least 10 minutes before flipping out.
You can add so many twists on this recipe. It’s SO GOOD!Â
This was amazing. Â Everyone gobbled it up and the company asked for the recipe. Â Definitely will make again.
I’ve made other Italian zucchini breads, and this one is hands down the best. So moist, and I love that it uses Greek yogurt. My family loved the cheese coating on the sides of the bread, too.
I’ve made this 3 times.  The last two I have used 9inch baking rounds.  They only cook for 40 minutes and since I have a small household, one stays home and the other becomes a gift. Â
Should I take the seeds out of the zucchiniÂ
Hi Ronda,
If you are using average-sized zucchini, you shouldn’t need to remove the seeds. However, if you have a giant garden zucchini, that would probably be a good idea! :)
Has anyone tried this in another pan besides a bundt?
Can you use almond flour instead? If so how much?
Hi Lee,
You can definitely substitute Gluten Free 1-to-1 Baking Mix and retain nearly the same texture. Are you are trying to use almond flour to cut carbs? I haven’t personally tried that, so I can’t say for sure how it will turn out. If you happen to give it a try, please report back! :)
I loved this bread. Could almond flour be substituted for the regular flour and would that require a change to the amount of butter or sour cream?
I just asked about the almond flour myself, did you ever get the answer?
You can definitely substitute Gluten Free 1-to-1 Baking Mix and retain nearly the same texture.
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Hi thanks for the recipe! I’d like to make this, just wondering if I could leave out the sour cream or substitute it with anything else? Don’t know where to find sour cream in this part of the world!
Hi Shaheen,
Buttermilk would be a good substitute if you can find that. :)
Can you freeze this?
Hi Lorene,
Yes! Just wrap it well in plastic beforehand. I usually wrap it twice to make sure it doesn’t get frostbite.
This is one of the best things I’ve ever eaten!
What is Italian blend cheese and how do I make it or where can I buy it?
This sounds delish can’t wait to try it…do you think I could do this the day before serving?
This looks delicious!
My family will love this! Â Great flavors!
I love that you made this in a bundt!!!!! adds such a festive feel to this bread, obsessed ;) xo
A wonderful new way to use up all of the zucchini I have on hand right now. Love the herby, cheesy, zucchini combination.
This is right up my alley! Cannot wait to try this!
Love the sound of this savoury bread!
Love this savory bread!
I will definitely be making this over the weekend!!!Â
Thanks and make it a great day!!! B
This looks so good! Love the color and the shape which are both great alternatives to a standard loaf bought at the bakery. Can’t wait to try it!