This Zucchini & Cheese Bread paired with a cooling Tzatziki Sauce brings together the humble summer squash and vibrant Mediterranean flavors in one satisfying meal. Moist, savory zucchini bread studded with melted cheese is complemented by a tangy cucumber–yogurt dip brightened with garlic and dill. Perfect for brunch, light lunch, or as a snack, this duo is easy to make, uses everyday ingredients, and strikes an ideal balance between hearty and refreshing.
Cooking Time
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Preparation: 15 minutes
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Baking: 45 minutes
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Cooling & Resting: 20 minutes
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Tzatziki Rest: 10 minutes
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Total Active Time: approx. 30 minutes
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Total Elapsed Time: approx. 1 hour 15 minutes
Ingredients
For the Zucchini & Cheese Bread:
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1 medium zucchini (≈200 g), grated and excess moisture squeezed out
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60 g (2 oz) cheese (cheddar, mozzarella, or your favorite), grated
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5 large eggs
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3 tbsp sunflower oil
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200 g (1⅔ cups) white all-purpose flour
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1 tsp fine salt
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½ tsp freshly ground black pepper
For the Tzatziki Sauce:
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2 medium cucumbers (≈300 g), peeled and grated
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300 g (1¼ cups) full-fat plain yogurt
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1 tsp white wine vinegar
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½ tsp fine salt
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2–3 garlic cloves, minced
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2 tbsp sunflower oil
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2 tbsp chopped fresh dill
Step-by-Step Cooking Directions
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Preheat & Prep: Preheat your oven to 180 °C (350 °F). Grease a 9×5-inch loaf pan or line it with parchment.
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Grate & Drain Zucchini: Grate zucchini into a bowl. Place in a clean towel, twist to squeeze out all excess water. Discard liquid.
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Beat the Eggs: In a large bowl, whisk the 5 eggs until pale and slightly frothy. Gradually whisk in the sunflower oil.
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Add Dry Ingredients: Stir in the flour, salt, and pepper just until combined—do not overmix.
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Fold in Zucchini & Cheese: Gently fold the drained zucchini and grated cheese into the batter, distributing evenly.
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Bake the Bread: Pour batter into the prepared pan, smoothing the top. Bake 45 minutes, or until a toothpick inserted in the center comes out clean and the crust is golden. Let cool in the pan 10 minutes, then turn out onto a rack to cool completely.
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Prepare Tzatziki: While the bread bakes, grate cucumbers into a bowl and squeeze out moisture. In a separate bowl, combine yogurt, vinegar, salt, garlic, and sunflower oil. Fold in drained cucumber and chopped dill. Cover and refrigerate 10 minutes to let flavors meld.
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Serve: Slice the zucchini bread and serve warm or at room temperature alongside chilled tzatziki for dipping.
Nutritional Information (per slice & 2 tbsp dip)
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Calories: 300 kcal
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Protein: 12 g
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Fat: 18 g
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Carbohydrates: 20 g
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Fiber: 2 g
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Sodium: 450 mg
The Origins and Popularity of the Recipe
Zucchini bread traces back to mid-20th-century North American home bakers seeking to use surplus summer squash in quick breads. Its moist texture and easy prep made it a pantry favorite. Tzatziki, a staple of Greek and Middle Eastern cuisines, evolved as a refreshing yogurt–cucumber dip seasoned with garlic and dill. Combining these two elevates both: the bread’s savory notes pair beautifully with tzatziki’s tangy coolness.
Reasons Why You’ll Love the Recipe
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Simple Ingredients: All staples you likely have on hand.
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Make-Ahead: Both bread and dip improve when made a few hours ahead.
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Texture Contrast: Soft, cheesy bread with creamy, crisp-cucumber dip.
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Versatile Serving: Works as appetizer, snack, or light meal.
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Customizable: Swap cheeses, herbs, or spices to suit your taste.
Health Benefits
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Zucchini: Low-calorie source of vitamins A and C, plus fiber.
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Eggs & Cheese: Provide high-quality protein, calcium, and vitamin D.
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Yogurt: Delivers probiotics and protein.
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Cucumber: Hydrating, with small amounts of vitamins K and C.
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Sunflower Oil: Offers heart-healthy monounsaturated fats.
Serving Suggestions
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Brunch Platter: Accompany with sliced cured meats, olives, and fresh tomatoes.
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Snack Board: Pair with grapes, nuts, and pickled vegetables.
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Light Lunch: Serve with a green salad and a crisp white wine.
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Party Appetizer: Cut bread into mini squares for dipping on a buffet.
Common Mistakes to Avoid
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Not Draining Zucchini: Excess moisture leads to soggy bread—squeeze thoroughly.
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Overmixing Batter: Can develop gluten and yield a tough crumb—mix until just combined.
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Skipping Tzatziki Rest: Freshly mixed tzatziki tastes flat—chill to let flavors marry.
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Underbaking Bread: Check doneness with a toothpick at 40 minutes to avoid gummy center.
Pairing Recommendations
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Wines: A crisp rosé or a light Sauvignon Blanc.
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Beers: Belgian witbier or a mild pale ale.
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Non-Alcoholic: Sparkling water with lemon or mint-infused iced tea.
Cooking Tips
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Uniform Slices: Use a sharp serrated knife for clean bread slices.
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Herb Variations: Swap dill in tzatziki for mint or parsley for different profiles.
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Cheese Choices: Experiment with feta, pepper jack, or Parmesan.
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Make It Gluten-Free: Replace flour with a 1:1 gluten-free blend and add 1 tsp xanthan gum.
Similar Recipes to Try
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Savory Cornbread: Mix cornmeal, cheese, and chives for a Southern twist.
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Carrot & Zucchini Muffins: Add grated carrots for sweetness and color.
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Spinach & Feta Quick Bread: Fold in wilted spinach and crumbled feta.
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Roasted Vegetable Dip: Substitute tzatziki with a pepper-based muhammara.
Variations to Try
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Spicy Kick: Add chopped chili or red pepper flakes to the batter.
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Herb-Infused Oil: Drizzle basil- or rosemary-infused oil over the bread slices.
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Mediterranean Style: Fold in sun-dried tomatoes and olives into the bread.
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Vegan Version: Use flax “eggs” and dairy-free yogurt and cheese alternatives.
Ingredient Spotlight
Zucchini: This versatile squash contributes moisture and nutrition to quick breads without overpowering flavor. When grated and drained, it integrates seamlessly into batters, yielding tender, low-fat loaves.
Conclusion
Master this Zucchini & Cheese Bread and Tzatziki Sauce duo to elevate your cooking repertoire. The satisfying interplay of savory-sweet bread and cooling, tangy dip will impress family and friends alike, making it a reliable go-to for any occasion—from casual snacking to elegant gatherings.
10 Comprehensive FAQ Section
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Can I use low-fat yogurt for tzatziki?
Yes, though full-fat yields creamier texture. Strain if too thin. -
How should I store leftovers?
Cover bread in plastic and refrigerate up to 3 days; keep tzatziki chilled for 2 days. -
Can I freeze the bread?
Slice and wrap tightly; freeze for up to 1 month, then thaw at room temperature. -
Why did my bread sink in the middle?
Likely underbaked or excess moisture—check at 40 minutes and drain zucchini thoroughly. -
My tzatziki turned watery—help!
Drain yogurt in a fine sieve and drain grated cucumber fully before mixing. -
Can I add other vegetables to the bread?
Grated carrots or corn kernels work well—adjust moisture if needed. -
What’s a good substitute for sunflower oil?
Light olive oil or avocado oil are excellent alternatives. -
Is this recipe gluten-free?
Use a certified gluten-free flour blend and add 1 tsp xanthan gum. -
How do I get more tang in tzatziki?
Increase vinegar or add lemon juice to taste. -
Can I make mini loaves or muffins?
Yes—divide batter into a lined muffin tin and reduce bake time to 20–25 minutes.
Enjoy this delicious, versatile duo—where garden-fresh zucchini and creamy cheese meet tangy, herby tzatziki for a truly memorable culinary pairing!