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: Impressive Savory for Sandwich Lovers

Name: Zucchini Breadwich: Easy, Savory, and Perfect for Sandwich Lovers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
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

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

Scale

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

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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