Zucchini and cheese bread (receipe)

It’s definitely the season of zucchini and this tasty bread is a great addition to a brunch or served with a salad. It keeps well for 1-2 days.


Zucchini and cheese bread

Course bread, brunch
Cuisine seasonal, summer
Keyword bread, cheese, zucchini
Prep Time 40 minutes
Cook Time 1 hour
Resting time 1 hour
Total Time 2 hours 40 minutes
Servings 1 loaf


  • 350 g whole wheat flour
  • 10 g dry yeast
  • 1 medium sized zucchini
  • 200 g grated hard cheese I used a local cheese, which is nice and salty
  • 6 springs of thyme leaves only
  • 50 g rolled oats
  • 250 ml buttermilk


Preparation of the zucchini

  • Cut the zucchini in half lengthwise and sprinkle them with fine salt. Set aside for 1 hour.


  • Mix the flour, rolled oats, dry yeast and thyme leaves.
  • Add the grated cheese.
  • Once the zucchini have rested for an hour, squeeze any liquids out with your hands. Grate the zucchini and add them to the rest of the dough.
  • Mix all ingredients together into a homogeneous dough and form a bread. Sprinkel with cheese and some pumpkin seeds before baking it at 180 degrees for 1 hour.
  • Let it cool a bit before serving it with butter.

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