Zucchini-Parmesan Bread with Poppy Seeds

zucchini parmesan bread
Photo: Marcus Nilsson
Prep Time:
15 mins
Total Time:
2 hrs
1 9-by- inch loaf

Poppy seeds add a delicate crunch to this savory, cheesy zucchini loaf.


  • 1 stick unsalted butter, melted, plus more for pan

  • 2 ¼ cups unbleached all-purpose flour, plus more for pan

  • 3 cups shredded zucchini (from 2 medium)

  • 2 tablespoons sugar

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground pepper

  • 1 ¾ teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 tablespoon poppy seeds

  • 3 ½ ounces Parmesan, shredded (1 ½ cups)

  • 3 large eggs, room temperature

  • cup sour cream


  1. Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.

  2. Place zucchini in the center of a clean kitchen towel or a few layers of cheesecloth. Gather into a tight bundle and squeeze out as much excess liquid as possible; set aside. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, baking soda, and poppy seeds, 30 seconds. Add 1 cup cheese; toss to evenly coat in flour mixture. In another bowl, whisk together butter, eggs, sour cream, and zucchini until smooth. Make a well in flour mixture and pour zucchini mixture into it. Stir together just until combined and no dryflour remains (do not overmix). Transfer to prepared pan. Top evenly with remaining 1/2 cup cheese.

  3. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.

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