Description
- A deliciously easy Zucchini Parmesan Bread loaf: a moist, savory quick bread packed with tender zucchini and rich Parmesan cheese, perfect for breakfast, snacks, or as a side.
Ingredients
Scale
- 2 zucchini, finely sliced
- ¾ cup parmesan cheese
- ⅓ cup shredded cheese (your choice)
- 1 tsp garlic powder
- 1 tbsp dried onion
- Salt and pepper, to taste
- 2 cups self-raising flour
- 60 grams butter, melted
- ½ cup milk
- 3 free-range eggs For the mustard yoghurt spread:
- ⅓ cup Greek yoghurt
- 1 tbsp Dijon mustard
- Cracked black pepper, to serve
Instructions
- Preheat Oven and Prep Zucchini: Preheat your oven to 180°C (350–375°F). Use a food processor, mandoline, or a sharp knife to finely slice or shred the two zucchinis. Transfer the finely sliced zucchini to a medium bowl and mix it thoroughly with the garlic powder, dried onion, ¾ cup of Parmesan cheese, salt, and pepper to taste. Set aside.
- Combine Wet Ingredients: In a separate medium bowl, combine the melted butter, milk, and 3 free-range eggs. Whisk these wet ingredients together thoroughly until well combined.
- Form Batter: Add the 2 cups of self-raising flour to a large mixing bowl. Pour the whisked wet ingredients into the large bowl with the flour. Stir gently with a spoon or spatula until a consistent batter forms. Be careful not to overmix the batter; a few lumps are fine.
- Fold in Zucchini Mixture: Gently fold the prepared zucchini mixture (from step 1) into the batter until it is just evenly combined. Ensure the zucchini is well distributed throughout the batter.
- Prepare and Bake: Line a standard loaf tin with parchment paper, leaving an overhang on the sides for easy removal, and lightly spray it with non-stick cooking spray. Pour the batter evenly into the prepared loaf tin. Smooth the top with the back of a spoon. Optionally, you can reserve a few slices of zucchini and a pinch of Parmesan to place on top of the loaf for decoration before baking.
- Bake and Test Doneness: Bake the Zucchini Parmesan Bread in the preheated oven for 40 minutes. To test for doneness, insert a wooden skewer or a toothpick into the center of the bread; it should come out clean. If it’s not cooked through, bake for an additional 10 minutes and re-test.
- Prepare Spread and Serve: While the bread bakes, prepare the mustard yogurt spread. In a small bowl, mix together the Greek yogurt, Dijon mustard, and cracked black pepper until well combined. Once the bread is done, allow it to cool slightly in the loaf tin before transferring it to a wire rack. Slice the warm bread and serve it immediately with the prepared mustard yogurt spread on the side.
Notes
- Zucchini Prep: Finely slice or grate zucchini. If it seems very watery, gently squeeze out a little excess moisture before adding to batter.
- Do Not Overmix: Overmixing quick bread batter can lead to a tough, dry loaf. Mix gently until just combined.
- Test Doneness: Always test with a skewer. Baking times can vary by oven. An extra 10 minutes can make all the difference.
- Cool Before Slicing: Allowing the bread to cool slightly helps it set and prevents crumbling when slicing.
- Customization: Experiment with other cheeses like smoked provolone or sharp cheddar. A pinch of fresh herbs (dill, chives) can also be added.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snacks
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: ~200 g
- Calories: ~400 kcal
- Sugar: ~5 g
- Sodium: ~600 mg
- Fat: ~25 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~12 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~30 g
- Fiber: ~2 g
- Protein: ~15 g
- Cholesterol: ~120 mg
Keywords: Zucchini Bread, Parmesan Bread, Savory Bread, Quick Bread, Zucchini Parmesan, Easy Bread, Homemade Bread, Vegetable Bread, Breakfast Bread, Snack Bread