Savory Zucchini Bread

Savory zucchini bread tastes delicious right from the oven or refrigerator. Zucchini quick breads are typically sweetened. This savory zucchini bread with parmesan cheese, based on an old family recipe doesn’t contain sugar.

The tender bread is moister than quick bread but heartier than a casserole. It’s perfect for any occasion and is as casual or formal as the meal where it’s featured. My family makes it for barbecues, brunch, holidays or as weekday side dishes. Leftovers go well with salads and soups for lunch.

What you’ll need to make

●  Zucchini – green squash is one of my favorite vegetables. It has a mild flavor and retains some of its firmness after it’s cooked. That’s why zucchini makes the perfect “zoodle”. In this dish, the grated squash adds moisture and is flavored with eggs, cheese and onion.

●  Bisquick – any biscuit mix will work or you can make biscuit mix from scratch with all-purpose flour, shortening, baking powder, baking soda and salt. The leavening power of biscuit mix gives my family’s version of zucchini bread height and the result is a less dense bread.

●  Parmesan cheese – use a quality grated cheese like pecorino Romano since most of the flavor comes from the cheese.

●  Onions – there are two diced onions in this recipe and you don’t have to precook them. Don’t worry about eating raw or undercooked onions–they’ll cook in the oven.

●  Eggs – there are 8 eggs in this recipe. You can substitute with egg whites if you prefer but the batter and bread won’t have that warm yellow color (I used egg whites in the photos below).

●  Parsley – fresh or dried parsley will do but fresh parsley in this recipe makes a big impact on flavor.

How To Make

Combine all the ingredients in a large mixing bowl. The order the ingredients are added to the bowl doesn’t matter.

Grated zucchini, parsley and eggs in mixing bowl.
All ingredients of zucchini bread in a mixing bowl.

Peel and grate two medium zucchini using the large holes of a hand cheese grater.

Add the chopped parsley, garlic and onion, eggs or egg whites, oil, Bisquick and parmesan cheese to the bowl.

Ingredients for zucchini bread combined together in a bowl.
Savory zucchini bread in a baking pan.

Combine the ingredients until there are no clumps of Bisquick. The batter will be wet and resemble a casserole rather than a bread dough. Spray an 8 x 8 baking pan with cooking spray and pour the mixture into the pan.

Bake at 425 for approximately 35-45 minutes in the lower third of the oven. The bread is done when the top is slightly browned and a toothpick or knife comes out clean from the center. If the outside browns faster than the inside cooks, cover the bread with foil.

Make Ahead and Storage Tips

●  Let the zucchini bread cool in the pan on the counter. Serve hot, at room temperature or chilled.

●  Store the leftover bread in the refrigerator. You can reheat it in the microwave but it tastes good cold too!

●  Prep ahead by making the batter and storing it in the refrigerator for up to 2 days before you bake it. Or store the baked bread in the freezer.

Savory Zucchini Bread

This delicious savory zucchini bread gets its flavor from eggs, parmesan cheese and fresh herbs. It's an easy one-bowl quick bread that's great for any occasion.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian
Servings: 16
Author: Jennifer Messineo


  • 2 medium zucchini, peeled and grated
  • 8 eggs
  • 3 garlic cloves, minced
  • 2 medium onion, yellow
  • 2 cups Bisquick
  • 1/2 cup parmesan cheese
  • 1/2 cup vegetable oil
  • 1/4 cup parsley, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Preheat the oven to 425℉ and spray an 8 x 8 pan with cooking spray.,
  • Peel and grate the zucchini using the large holes of a hand cheese grater. Add to a large mixing bowl.
  • Chop the fresh parsley and garlic and dice the onions. Add to the grated zucchini.
  • Add the eggs, oil, Bisquick and salt and pepper.
  • Mix the ingredients until the Bisquick is combined. Pour the batter into the pan and bake until the top browns and the cake tester comes out clean, approxinately 35-45 minutes.


  • To cut down on saturated fat and calories, you can substitute the 8 eggs with 16 egg whites.
  • The ingredients can be added to the mixing bowl in any order.  
  • The cooking times vary, depending on the size of the zucchini and the oven temperature. The wet bread dough can take longer than 35 minutes to bake. Cover the bread if the outside cooks faster than the center.
  • Place the pan in the lower 1/3 of the oven. If it’s on the lower rack, the bottom will brown too fast. If the bread is in the middle or upper rack, it will increase the cooking time and the center will take up to an hour to cook.
  • At 425℉, the bread should set quickly and be ready in 35-45 minutes. 

About Jennifer Messineo, MS, RD

I’m a food loving Registered Dietitian. I help families plan meals, reduce food waste and save money on food!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating