Zucchini & Cheese Bread with Fresh Tzatziki Sauce

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

• Preparation: 15 minutes

• Baking: 45 minutes

• Cooling & Resting: 20 minutes

• Tzatziki Rest: 10 minutes

• Total Active Time: approx. 30 minutes

• Total Elapsed Time: approx. 1 hour 15 minutes

Ingredients

For the Zucchini & Cheese Bread:

• 1 medium zucchini (≈200 g), grated and excess moisture squeezed out

• 60 g (2 oz) cheese (cheddar, mozzarella, or your favorite), grated

• 5 large eggs

• 3 tbsp sunflower oil

• 200 g (1⅔ cups) white all-purpose flour

• 1 tsp fine salt

• ½ tsp freshly ground black pepper

For the Tzatziki Sauce:

• 2 medium cucumbers (≈300 g), peeled and grated

• 300 g (1¼ cups) full-fat plain yogurt

• 1 tsp white wine vinegar

• ½ tsp fine salt

• 2–3 garlic cloves, minced

• 2 tbsp sunflower oil

• 2 tbsp chopped fresh dill

Step-by-Step Cooking Directions

1. Preheat & Prep: Preheat your oven to 180 °C (350 °F). Grease a 9×5-inch loaf pan or line it with parchment.

2. Grate & Drain Zucchini: Grate zucchini into a bowl. Place in a clean towel, twist to squeeze out all excess water. Discard liquid.

3. Beat the Eggs: In a large bowl, whisk the 5 eggs until pale and slightly frothy. Gradually whisk in the sunflower oil.

4. Add Dry Ingredients: Stir in the flour, salt, and pepper just until combined—do not overmix.

5. Fold in Zucchini & Cheese: Gently fold the drained zucchini and grated cheese into the batter, distributing evenly.

6. 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.

7. 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.

8. Serve: Slice the zucchini bread and serve warm or at room temperature alongside chilled tzatziki for dipping.

Nutritional Information (per slice & 2 tbsp dip)

• Calories: 300 kcal

• Protein: 12 g

• Fat: 18 g

• Carbohydrates: 20 g

• Fiber: 2 g

• 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

• Simple Ingredients: All staples you likely have on hand.

• Make-Ahead: Both bread and dip improve when made a few hours ahead.

• Texture Contrast: Soft, cheesy bread with creamy, crisp-cucumber dip.

• Versatile Serving: Works as appetizer, snack, or light meal.

• Customizable: Swap cheeses, herbs, or spices to suit your taste.

Health Benefits

• Zucchini: Low-calorie source of vitamins A and C, plus fiber.

• Eggs & Cheese: Provide high-quality protein, calcium, and vitamin D.

• Yogurt: Delivers probiotics and protein.

• Cucumber: Hydrating, with small amounts of vitamins K and C.

• Sunflower Oil: Offers heart-healthy monounsaturated fats.

Serving Suggestions

• Brunch Platter: Accompany with sliced cured meats, olives, and fresh tomatoes.

• Snack Board: Pair with grapes, nuts, and pickled vegetables.

• Light Lunch: Serve with a green salad and a crisp white wine.

• Party Appetizer: Cut bread into mini squares for dipping on a buffet.

Common Mistakes to Avoid

• Not Draining Zucchini: Excess moisture leads to soggy bread—squeeze thoroughly.

• Overmixing Batter: Can develop gluten and yield a tough crumb—mix until just combined.

• Skipping Tzatziki Rest: Freshly mixed tzatziki tastes flat—chill to let flavors marry.

• Underbaking Bread: Check doneness with a toothpick at 40 minutes to avoid gummy center.

Pairing Recommendations

• Wines: A crisp rosé or a light Sauvignon Blanc.

• Beers: Belgian witbier or a mild pale ale.

• Non-Alcoholic: Sparkling water with lemon or mint-infused iced tea.

Cooking Tips

• Uniform Slices: Use a sharp serrated knife for clean bread slices.

• Herb Variations: Swap dill in tzatziki for mint or parsley for different profiles.

• Cheese Choices: Experiment with feta, pepper jack, or Parmesan.

• Make It Gluten-Free: Replace flour with a 1:1 gluten-free blend and add 1 tsp xanthan gum.

Similar Recipes to Try

• Savory Cornbread: Mix cornmeal, cheese, and chives for a Southern twist.

• Carrot & Zucchini Muffins: Add grated carrots for sweetness and color.

• Spinach & Feta Quick Bread: Fold in wilted spinach and crumbled feta.

• Roasted Vegetable Dip: Substitute tzatziki with a pepper-based muhammara.

Variations to Try

• Spicy Kick: Add chopped chili or red pepper flakes to the batter.

• Herb-Infused Oil: Drizzle basil- or rosemary-infused oil over the bread slices.

• Mediterranean Style: Fold in sun-dried tomatoes and olives into the bread.

• 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

1. Can I use low-fat yogurt for tzatziki?
   Yes, though full-fat yields creamier texture. Strain if too thin.

2. How should I store leftovers?
   Cover bread in plastic and refrigerate up to 3 days; keep tzatziki chilled for 2 days.

3. Can I freeze the bread?
   Slice and wrap tightly; freeze for up to 1 month, then thaw at room temperature.

4. Why did my bread sink in the middle?
   Likely underbaked or excess moisture—check at 40 minutes and drain zucchini thoroughly.

5. My tzatziki turned watery—help!
   Drain yogurt in a fine sieve and drain grated cucumber fully before mixing.

6. Can I add other vegetables to the bread?
   Grated carrots or corn kernels work well—adjust moisture if needed.

7. What’s a good substitute for sunflower oil?
   Light olive oil or avocado oil are excellent alternatives.

8. Is this recipe gluten-free?
   Use a certified gluten-free flour blend and add 1 tsp xanthan gum.

9. How do I get more tang in tzatziki?
   Increase vinegar or add lemon juice to taste.

10. 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!