Savory Zucchini, Cheese, and Black Pepper Quick Bread {with Pesto!} |

Savory Zucchini, Cheese, & Black Pepper Quick Bread

  • Cook Time: 50 minutes
  • Total Time: 50 minutes
  • Yield: 1 loaf


A savory spin on zucchini bread loaded with pockets of sharp cheese, a few dollops of pesto, and a hefty sprinkle of freshly ground black pepper for a flavor-packed loaf.


  • 6 3/8 ounces (1 1/2 cups) all-purpose flour
  • 4 1/4 ounces (1 cup) whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons coarsely ground black pepper
  • 3/4 teaspoon salt
  • 2 eggs
  • 2 5/8 ounces (1/3 cup) extra-virgin olive oil
  • 4 ounces (1/2 cup) plain greek yogurt (I used nonfat)
  • 2 tablespoons basil pesto
  • 6 3/4 ounces (1 1/2 cups) peeled and shredded zucchini
  • 3 1/4 ounces (1 cup) shredded sharp cheese
  • 1 1/4 ounces (1/4 cup) finely chopped sharp cheese
  • 1/2 ounce (1 tablespoon) butter, melted, for brushing


  1. Preheat oven to 400ºF and grease an 8 1/2″ x 4 1/2″ loaf pan with cooking spray.
  2. Combine the flours, baking powder, pepper, and salt in a bowl and whisk together.
  3. In a separate bowl, combine the eggs, oil, yogurt, and pesto and whisk together until smooth. Add the zucchini and cheese and mix in until evenly combined.
  4. Add the dry ingredients to the wet and fold in just until the batter comes together and the flour is no longer visible, being careful not to overmix.
  5. Transfer batter to prepared loaf pan and smooth out the top briefly with a spatula. Brush melted butter evenly over top. Bake in the preheated oven for 10 minutes, and then reduce heat to 350ºF and bake for about another 40 minutes, or just until a toothpick inserted into the center of the loaf comes out clean.
  6. Cool loaf briefly in pan before transferring to a wire rack. Bread should be served warm and leftovers can be stored in a zip-top bag at room temperature for up to a few days.