Zucchini Bread Recipe

Name: Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups thinly sliced and quartered zucchini (remove seeds if using larger zucchini.); 1 cup flour; ¾ cup finely diced vidalia onion; ½ cup oil (I used 1/4 cup Extra Virgin, and 1/4 cup pure soy); 5 ounces shaved asiago cheese; 3 ounces grated parmesan cheese; 2 -3 garlic cloves, minced; ½ cup coarsely chopped fresh parsley; ¼ cup chopped fresh sweet basil; ½ tablespoon chicken bouillon powder; 1 teaspoon baking powder; 5 large eggs

Servings: persons

3 cups thinly sliced and quartered zucchini (remove seeds if using larger zucchini.)
1 cup flour
¾ cup finely diced vidalia onion
½ cup oil (I used 1/4 cup Extra Virgin, and 1/4 cup pure soy)
5 ounces shaved asiago cheese
3 ounces grated parmesan cheese
2 -3 garlic cloves, minced
½ cup coarsely chopped fresh parsley
¼ cup chopped fresh sweet basil
½ tablespoon chicken bouillon powder
1 teaspoon baking powder
5 large eggs

1
Slice zucchini and lightly salt.
2
allow to sweat covered over night, or at for at least a few hours especially if it's a good hot day.
3
).
4
Remove seeds, quarter zucchini and place in a large bowl.
5
Add remaining ingredients except for the flour and egss and stir/toss.
6
Add flour and stir/toss.
7
In a separate bowl lightly beat eggs 20-30 times with a fork.
8
Gently incorporate eggs into mixture.
9
Pour mixture into a lightly buttered/greased 9x12 metal pan.
10
Bake for 55-60 minutes in a preheated 300F oven (only open the oven once after putting the pan inches open after about 45 minutes to gauge remaining time- dish should be nicely browned on top with formed edges).

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups thinly sliced and quartered zucchini (remove seeds if using larger zucchini.), 1 cup flour, ¾ cup finely diced vidalia onion, ½ cup oil (I used 1/4 cup Extra Virgin, and 1/4 cup pure soy), and more.

Yes, Zucchini Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions