Easy French Style Zucchini Bread

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This recipe reimagines the classic zucchini bread as a simple, savory French-style loaf, perfect as a breakfast, side dish or even a light meal (with an egg on top). Ensuring every slice is dotted with soft, fresh vegetable, keeping the loaf incredibly tender and moist.

The secret to this loaf’s decadent, savory flavor is the generous inclusion of a sharp, salty white cheddar cheese block. Instead of simply grating the cheese into the batter, large cubes or chunks of the cheddar are “stuffed” throughout the mixture. Feel free to use any type of cheese you prefer!

As the loaf bakes, the cheese piece melts into glorious, gooey pockets that create bursts of salty, sharp flavor. This technique elevates the loaf from a simple baked good to a truly satisfying savory dish.

Making this loaf couldn’t be simpler, requiring minimal effort for maximum impact. That is the beauty of many European recipes. There’s no yeast or complicated proofing involved just a quick mix of the wet and dry ingredients.

PLEASE NOTE: Do NOT remove the liquids from the zucchini shreds. If you like this recipe, you will also love my Healthy Zucchini Brownies or my Healthy Zucchini Banana Bread.

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Easy French Style Zucchini Bread

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Servings: 10

Prep Time: 5 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 5 minutes mins

This French zucchini bread has a creamy texture and cheesy flavor. It is easy to make and perfect for a savory brunch!

Equipment

• 9×5 inch loaf pan
• Large mixing bowl
• hand held grater
• Wire rack

Ingredients 

US CustomaryMetric

• 4 eggs, lightly beaten
• 1/2 cup Greek yogurt
• 2 tbs olive oil
• 1¾ cups all purpose flour
• 1 tsp baking powder
• 3/4 tsp each salt, garlic powder + onion powder
• 13 oz zucchini, coarsely shredded
• 3 oz white cheddar cheese block

Instructions

• Preheat oven to 350℉. Line an 9×5 inch loaf pan with parchment paper.
• In a large bowl, whisk together the eggs, yogurt and olive oil until smooth. Next, add in the flour, baking powder, salt, garlic powder, onion powder, and mix together until incorporated. Fold in the zucchini shreds. Then, transfer the mixture to the loaf pan. Add the block of cheese in the middle and gently press down to the middle (NOT to the bottom of the pan). Use a small spatula to cover the cheese log with the batter. Bake for 1 hour or until golden brown on top. Mine took 1 hour and 10 minutes. Allow to set in the pan for 5 minutes then transfer to a wire rack to cool completely.

Notes

You may also like this Healthy Savory Zucchini Bread

1. I used one large zucchini for this recipe.
2. DO NOT squeeze out the liquids of the zucchini.
3. Store leftovers in an airtight container in the fridge.
4. If you don’t have yogurt, you can use ricotta cheese or sour cream.

Nutrition

Calories: 177kcal | Carbohydrates: 19g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 130mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 2mg

Author: Stella Drivas