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Sun‑Dried Tomato and Zucchini Bread

A savory quick bread studded with tangy sun‑dried tomatoes, tender zucchini, and fragrant herbs—perfect for brunch, snacking or alongside soup.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Quick Bread, Snack
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp dried oregano
Wet & Mix‑Ins
  • 1 cup grated zucchini about 1 medium, squeeze excess moisture
  • ½ cup sun-dried tomatoes chopped, oil-packed and drained
  • 2 eggs room temperature
  • ¾ cup Greek yogurt or buttermilk
  • ¼ cup olive oil
  • 1 tsp garlic powder
  • ½ cup Parmesan cheese grated

Equipment

  • Loaf pan (9×5 in)
  • Mixing bowls
  • Grater
  • Whisk & spatula

Method
 

  1. Preheat oven to 350 °F (175 °C). Grease and flour a 9×5‑inch loaf pan.
  2. In a bowl, whisk flour, baking powder, baking soda, salt and oregano.
  3. In another bowl, whisk eggs, yogurt, olive oil and garlic powder until smooth.
  4. Fold wet mixture into dry just until combined. Gently stir in zucchini, sun‑dried tomatoes and Parmesan.
  5. Pour batter into loaf pan and smooth the top.
  6. Bake 50–60 minutes until golden and a toothpick inserted into center comes out clean.
  7. Cool in pan 10 minutes, then transfer to a rack to cool completely before slicing.
  8. Slice and enjoy warm or at room temperature. Store wrapped up to 3 days.

Notes

Make‑ahead: Slice and freeze individually, then toast slices directly from the freezer. Variations: Add olives, fresh herbs, or swap Parmesan for feta for a tangy twist.