If you’ve only had zucchini bread the sweet way, you’re in for a seriously savory surprise. This Easy Sun-Dried Tomato and Zucchini Bread is a moist, cheesy, flavor-packed loaf perfect for breakfast, brunch, or a midday snack. It’s loaded with shredded zucchini, chopped sun-dried tomatoes, herbs, and cheese—making it hearty enough to stand on its own or pair beautifully with soups and salads.
At FlashMealsClub, we love reimagining classic recipes with bold flavor twists. This one’s a keeper.
Looking for more easy bread ideas with a savory twist?
Link To: https://flashmealsclub.com/cottage-cheese-pizza-crust-no-flour
Table of Contents
Print Recipe
Sun‑Dried Tomato and Zucchini Bread
Ingredients
Equipment
Method
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×5‑inch loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, salt and oregano.
- In another bowl, whisk eggs, yogurt, olive oil and garlic powder until smooth.
- Fold wet mixture into dry just until combined. Gently stir in zucchini, sun‑dried tomatoes and Parmesan.
- Pour batter into loaf pan and smooth the top.
- Bake 50–60 minutes until golden and a toothpick inserted into center comes out clean.
- Cool in pan 10 minutes, then transfer to a rack to cool completely before slicing.
- Slice and enjoy warm or at room temperature. Store wrapped up to 3 days.
Notes
Why You’ll Love This Savory Zucchini Bread
Unlike typical zucchini bread that’s sweet and cinnamon-laced, this version is a savory quick bread that’s:
- Moist thanks to zucchini
- Packed with umami from sun-dried tomatoes
- No yeast required – just mix and bake
- Meal-prep friendly – lasts for days
- Perfect warm or cold – super versatile
Ingredients for Sun-Dried Tomato & Zucchini Bread
This recipe uses pantry staples and seasonal produce:
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp dried oregano or Italian seasoning
Wet Ingredients:
- 2 large eggs
- ⅓ cup olive oil
- ⅓ cup milk (dairy or plant-based)
- 1 cup shredded zucchini (squeezed dry)
- ½ cup chopped sun-dried tomatoes (oil-packed, drained)
- ¾ cup shredded sharp cheddar or Parmesan
- 1 tbsp chopped fresh basil or parsley (optional)
How to Make Easy Sun-Dried Tomato and Zucchini Bread
Step 1: Prep Ingredients
- Preheat your oven to 350°F (175°C).
- Grease or line a 9×5-inch loaf pan.
- Grate zucchini and use a clean towel to squeeze out excess moisture.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and seasoning.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk eggs, olive oil, and milk. Fold in the zucchini, sun-dried tomatoes, cheese, and herbs.
Step 4: Combine and Pour
Add the wet ingredients to the dry mixture. Stir until just combined—don’t overmix. Batter will be thick.
Step 5: Bake
Pour into prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
Don’t miss our method for making ultra-flavorful Greek Lemon Rice Chicken Soup—a perfect pairing for this bread.
Step 6: Cool and Slice
Let cool in the pan for 10–15 minutes before transferring to a wire rack. Slice once fully cooled (or warm if you can’t resist!).
Tips for the Savory Zucchini Bread
| Tip | Why It Helps |
|---|---|
| Squeeze the zucchini | Prevents soggy bread |
| Don’t overmix | Ensures light, tender crumb |
| Use sharp cheese | Adds real flavor depth |
| Let it cool fully | Easier to slice and store |
Storage & Freezing
- Room Temp: Wrap and store for up to 2 days
- Fridge: Keeps up to 5 days in an airtight container
- Freezer: Freeze slices individually for up to 3 months
To reheat, toast slices or microwave for 10–15 seconds.
Want another fridge-friendly, prep-ahead recipe? Try our Cold Roasted Veggie Salad.
Variations & Add-Ins
Feel like experimenting? Try these:
| Add-In | Result |
|---|---|
| Crumbled feta | Salty tang |
| Chopped olives | Mediterranean twist |
| Jalapeños | A spicy kick |
| Chopped spinach | Boosts nutrition |
| Sunflower seeds | Extra crunch |
Want to try a similar Mediterranean vibe? Check out our Dubai Chocolate Strawberry.
What to Serve It With
This bread is versatile enough to serve:
- With soups like roasted tomato or lentil
- Alongside a salad for lunch
- Toasted with avocado or eggs for breakfast
- As part of a cheese board or picnic spread
Nutrition Snapshot (Per Slice, Approx. 1/10 loaf)
| Nutrient | Amount |
|---|---|
| Calories | 190 |
| Carbs | 16g |
| Protein | 6g |
| Fat | 11g |
| Fiber | 2g |
Note: Will vary depending on cheese and milk type.
FAQs for Zucchini cheese loaf
Can I make it gluten-free?
es! Use a 1:1 gluten-free flour blend. Results may be slightly more dense.
Do I need to peel the zucchini?
Nope! The skin adds color and nutrients. Just wash it well and grate.
Can I use sun-dried tomatoes not in oil?
Yes, but rehydrate them in warm water for 10–15 minutes before using.
Can I use different cheese?
Absolutely. Cheddar, goat cheese, feta, or Gruyère all work well.
Final Thoughts
This Easy Sun-Dried Tomato and Zucchini Bread is one of those back-pocket recipes you’ll reach for again and again. It’s quick to prep, full of flavor, and adapts easily to whatever’s in your kitchen.
Whether you’re looking for a savory snack, a new brunch idea, or a clever way to use zucchini, this loaf delivers.