Savory Zucchini Bread

This savory zucchini bread is a great way to use up all of that garden zucchini in a unique savory way. Don’t skip the salted honey butter – it adds just the right contrast and sweetness to really bring out the flavors. It’s a beautiful quick bread to include in your brunch spread!

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 12 slices 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


  • 2 cups whole wheat pastry flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 tsp granulated garlic
  • 1/4 tsp ground black pepper
  • 1 cup shredded zucchini, lightly packed
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup olive oil
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 Tbsp honey
  • 1/2 cup sun-dried tomatoes, roughly chopped
  • 1/4 cup chopped chives

Salted Honey Butter:

  • 1/4 cup unsalted butter, softened to room temperature
  • 2 Tbsp honey
  • pinch of kosher salt


  1. Preheat oven to 350 degrees. Spray a loaf pan and line with parchment paper, set aside.
  2. In a medium bowl, whisk dry ingredients (flour through pepper).
  3. In a large bowl, mix wet ingredients (zucchini through honey).
  4. Gradually add dry to wet and stir with a wooden spoon until just combined (be sure not to over mix).
  5. Fold in sun-dried tomatoes and chives.
  6. Transfer batter to lined loaf pan and bake for 45-50 minutes or until top is golden brown and a knife inserted in the middle comes out clean.
  7. Place loaf pan on a cooling rack and allow the bread to cool before removing and slicing. Serve with the salted honey butter. 



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • Nutrition information doesn’t include honey butter


Keywords: zucchini recipes, summer recipes, quick bread, low-sugar, breakfast, healthy baking