There’s only so much zucchini you can sauté before you start asking—what else can I do with this stuff? That was exactly me one summer, standing in my kitchen, staring at a basket of oversized zucchini from the local Arlington market. Instead of another quick bread or sauté pan repeat, I leaned into a savory twist. What came out of the oven? A thick, hearty slice of zucchini breadwich. That’s right—a cross between zucchini bread and sandwich bread, ready to stack with fillings and built to impress.
This zucchini breadwich idea took off fast. I’ve made them for studio brunches, packed them into lunchboxes, and even turned them into grilled cheese for my daughter. It’s all the flavor of zucchini bread, minus the sugar and cinnamon—plus herbs, cheese, and a little crunch. One bite in, and you’ll wonder why we ever made zucchini bread sweet in the first place.
A Garden Glut Turned Genius Sandwich
Zucchini Bread That Goes Savory? Oh Yes.
We all know zucchini bread as that sweet, spiced treat your aunt brings to the barbecue—but this zucchini breadwich flips the script. Think of it like a rustic quick bread built to hold turkey, melted cheddar, or a smear of hummus. No frosting. No raisins. Just real zucchini, herbs, and flavor that lets you go sweet or savory depending on your fillings.
The first time I made a zucchini breadwich, I used dill, garlic powder, and some grated parmesan. When it came out of the oven, it had a soft, pillowy crumb with just the right bite for slicing. Once cooled, it worked like sandwich bread—only better. Earthy, moist, and way more interesting than anything from a plastic bag at the store.
If you’re looking for a lunch upgrade or a brunch item that feels totally new, the zucchini breadwich is the way to go. Bonus: it’s a great way to sneak vegetables into picky eaters without a single complaint. You can even prep it in advance and keep it in the fridge for days of creative sandwiches.
If you’re looking for more unexpected yet refreshing sandwich-style ideas, I highly recommend trying this watermelon sandwich recipe from Shaykee Recipes. It’s a light, juicy bite perfect for warm weather and a creative contrast to the hearty, herby zucchini breadwich. Both are great examples of how everyday produce can surprise you.
Zucchini Breadwich: Easy, Savory, and Perfect for Sandwich Lovers
- Total Time: 50 mins
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
This zucchini breadwich is the perfect savory twist on traditional zucchini bread. Moist, cheesy, and packed with herbs, it makes an ideal base for sandwiches or brunch sides.
Ingredients
2 cups shredded zucchini (drained and squeezed)
2 eggs
1/2 cup shredded cheddar or parmesan
1 cup flour or almond flour
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp dried dill or thyme
1/4 tsp salt
Instructions
1. Preheat oven to 350°F (175°C).
2. Grate zucchini, salt lightly, and drain for 10 minutes.
3. Squeeze out excess water with a towel.
4. In a bowl, mix eggs, cheese, herbs, and zucchini.
5. Stir in dry ingredients until combined.
6. Pour batter into greased loaf pan.
7. Bake for 35–40 minutes until golden and set.
8. Cool in pan 20–30 minutes before slicing.
Notes
Use full-fat cheese for best texture.
Customize with chopped olives or sun-dried tomatoes.
Let it cool completely before slicing for sandwiches.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Bread, Breakfast, Meal Prep
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
Flavor, Texture, and Taste
Savory Zucchini Bread: Herby, Moist, and Not Just for Loaves
So, what does zucchini bread taste like when it’s not loaded with cinnamon and sugar? In a zucchini breadwich, it’s all about balance. You get a soft, rich texture from the shredded zucchini, a mild earthy base that takes on the flavor of herbs and cheese, and just enough structure to hold a sandwich together. When baked right, it’s moist but not soggy—hearty but not heavy.
My go-to mix for a zucchini breadwich includes fresh thyme, garlic powder, and either shredded cheddar or crumbled feta. The zucchini adds a clean, subtle sweetness in the background, which rounds out the salt and sharpness of the cheese. If you’re going for a Mediterranean profile, try oregano, olives, and goat cheese inside the batter. Toasted up, it almost tastes like flatbread meets frittata—but in sliceable, sandwich-ready form.
How Breadwiches Change the Sandwich Game
A zucchini breadwich is a total game-changer for sandwiches. It turns the “bread” into part of the flavor profile, not just a delivery vehicle. You can grill it, pan-toast it, or even use it as the base for an open-faced egg sandwich. It’s dense enough to hold up to juicy fillings like roasted tomatoes, or something creamy like smashed avocado.
What I love most is the versatility. One day it’s a turkey and pesto sandwich, the next it’s a breakfast stack with scrambled eggs and spinach. Unlike regular zucchini bread, the zucchini breadwich gives you endless savory directions to go in.
Avoiding Soggy Situations & Zucchini Tips
Keeping Zucchini Firm and Flavorful
Let’s talk texture—because no one wants a soggy zucchini breadwich. Zucchini holds a lot of water, and if you skip the prep, you’ll end up with a loaf that’s more mush than sandwich. The trick is to grate the zucchini, then salt and squeeze. I usually let it sit for about 10 minutes in a strainer, then press out the excess moisture with a clean towel. That’s the secret to a firm, sliceable zucchini breadwich every time.
Another tip? Don’t overload the batter with wet add-ins like tomatoes or overly juicy cheese. Stick with semi-firm fillings and balance it out with dry ingredients like almond flour or rolled oats. That way, your zucchini breadwich stays sturdy and flavorful—even after a night in the fridge.
And if you’re baking ahead for meal prep, let the loaf rest at room temperature for at least 20 minutes before storing. It keeps condensation (a sog-maker) from forming inside the container.
Big Zucchini? Here’s What To Know (and Still Use It!)
We’ve all had it happen—one day there’s nothing on the vine, and the next, you’ve got a 14-inch zucchini you could use for batting practice. While smaller zucchinis are more tender and have fewer seeds, the large ones aren’t useless. In fact, they’re great for a zucchini breadwich.
Just make sure to peel the tough skin and scoop out the spongy seed core. The flesh still grates beautifully and adds that same moisture and body you want in your zucchini breadwich. Bonus: one giant zucchini can yield enough for two loaves—perfect for freezing or feeding a crowd.
So don’t toss that garden monster—just prep it smartly and let it shine in your next savory sandwich.
Cooling, Storage & Sandwich Building
Why Cooling Matters: Don’t Rush the Slice
If you’ve ever cut into a quick bread too soon, you know the letdown—a gummy middle, crumbling edges, and slices that fall apart. That’s why letting your zucchini breadwich cool is non-negotiable. After baking, give it at least 20 to 30 minutes to rest in the pan. Then remove and let it sit on a wire rack for another 10 minutes before slicing.
This helps the steam escape evenly, setting the crumb and giving you clean, sturdy slices for sandwiches. Warm bread can work if you’re going for an open-faced meal, but if you plan to stack fillings, wait until it’s cool. That structure is what transforms it from snack to sandwich bread—and that’s what makes a true zucchini breadwich.
Once cooled completely, wrap your zucchini breadwich loaf in parchment or foil and store it in an airtight container. It stays fresh in the fridge for up to 4 days, and slices reheat well in a toaster oven. I don’t recommend freezing the loaf whole—slice it first, then freeze with parchment between each piece for easy grab-and-go mornings.
Build-A-Breadwich: Flavor Combos That Actually Work
Now comes the fun part—building your ultimate zucchini breadwich. Because the bread is already full of flavor, you don’t need much to make it shine. Here are a few of my go-to combos:
- Egg + Spinach + Feta: Perfect for breakfast or brunch
- Roasted Turkey + Pesto + Provolone: A killer lunch
- Hummus + Roasted Veggies: Vegan and filling
- Tuna Salad + Pickled Onions: Fresh, bold, and satisfying
You can even go sweet with a swipe of almond butter and fresh strawberries. The savory base of the zucchini breadwich gives a nice contrast to natural sweetness.
This is what I love most about it—it’s not just a recipe, it’s a base for all kinds of creativity. Once you’ve got a loaf baked and cooled, you can reinvent your meals for days.
What does zucchini bread taste like?
Traditional zucchini bread is sweet, often flavored with cinnamon, vanilla, and sometimes nuts or raisins. But in a zucchini breadwich, the flavor shifts to savory. It tastes herby, slightly earthy, and rich thanks to ingredients like garlic, cheese, and fresh herbs. The zucchini itself adds moisture and a subtle sweetness, creating a soft and flavorful bread base that pairs well with both light and bold sandwich fillings.
How do you make zucchini not soggy?
To keep your zucchini breadwich from turning soggy, always drain the grated zucchini well. After salting it lightly, let it rest in a colander for 10 minutes, then press out as much liquid as possible with a clean towel or cheesecloth. This keeps your bread’s texture firm and prevents excess moisture from breaking down the loaf. It’s the key to getting perfect, sliceable results for your zucchini breadwich every time.
What happens if you let zucchini grow too long?
Overgrown zucchini tend to be tougher, with more seeds and thicker skin. But don’t toss them—they still work great in a zucchini breadwich. Simply peel off the tough skin, remove the core with large seeds, and grate the remaining flesh. Larger zucchini often yield more volume, so they’re perfect when you’re doubling the recipe or freezing extra slices for future zucchini breadwich sandwiches.
How long do you let zucchini bread cool?
You should let your zucchini breadwich cool in the pan for 20–30 minutes after baking. Then transfer it to a wire rack to cool completely before slicing. This ensures the crumb sets properly, giving you stable, clean slices that won’t fall apart when stacked with fillings. Cutting too soon results in messy slices that won’t hold their shape as a true zucchini breadwich.
Zucchini Breadwich — Your New Favorite Way to Sandwich
The zucchini breadwich isn’t just a creative spin—it’s a seriously satisfying way to turn zucchini into something unforgettable. It gives you the soft bite of quick bread with the structure of a sandwich loaf, letting you layer, stack, and stuff it however you like. Whether you go herby and cheesy, light and veggie-packed, or even sweet with fruit and nut butter, it’s a fresh way to rethink zucchini.
In my kitchen, the zucchini breadwich went from “what if” to weekly staple. It’s become my go-to for meal prep, quick lunches, and even those last-minute studio brunches where something unique has to hit the table. If you’ve ever found yourself staring at another oversized zucchini, now you’ve got the answer.
And if you’re into feel-good bakes like sweet potato chickpea curry or love prepping freezer-friendly meals like pistachio butter banana bites, this zucchini breadwich is about to join your rotation.
I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.
2 thoughts on “Zucchini Breadwich: Easy, Savory, and Perfect for Sandwich Lovers”
Yum Yum i love it
it’s an amazing recipe to try