My neighbor knocked on my door last summer with a grocery bag full of zucchini from her garden, and I honestly had no idea what to do with it all. Then I remembered this recipe my mom used to make when we had too much of anything—turn it into bread, but make it savory. This zucchini bread disappeared so fast I had to make another loaf the next day.
The outside gets this beautiful golden crust brushed with melted butter and herbs, and the inside stays soft and tender with little flecks of green throughout. It smells like an Italian bakery while it’s baking. My husband ate three slices standing at the counter before dinner was even ready.
It’s one of those recipes that feels fancy but is actually just mixing everything in one bowl and letting the oven do the work. Perfect with soup, perfect with pasta, perfect just warm with more butter.
INGREDIENTS:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1½ cups shredded zucchini (squeezed dry)
• ¾ cup shredded cheddar or parmesan cheese
• 2 large eggs
• ½ cup milk
• ⅓ cup melted butter
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
• 1 clove garlic, minced
FOR THE TOPPING:
• 2 tablespoons melted butter
• 1 tablespoon fresh parsley or mixed herbs
INSTRUCTIONS:
Preheat your oven to 350°F and grease a loaf pan really well.
Shred the zucchini and squeeze out as much water as you can with a clean kitchen towel or paper towels. This step matters—too much moisture makes it soggy.
In a large bowl, whisk together the flour, baking powder, salt, and pepper.
In another bowl, beat the eggs, then stir in the milk, melted butter, garlic, and parsley.
Pour the wet ingredients into the dry and stir just until combined. Fold in the zucchini and cheese gently.
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 45–50 minutes, until the top is deeply golden and a toothpick comes out clean.
As soon as it comes out of the oven, brush the top generously with melted butter and sprinkle with fresh herbs.
Let it cool for about 10 minutes before slicing. The hardest part is waiting.
Serve it warm. The butter soaks in and the herbs smell incredible. It’s the kind of bread that makes people ask what bakery you went to.
Who else has a garden full of zucchini right now and needs this?