Braided Savory Zucchini Bread

If your garden has produced a bounty of zucchini, you’re probably looking for creative ways to get your family to eat it. This unique zucchini swirl bread recipe can help!

This yeasted, savory zucchini bread is a fun, fresh way to enjoy zucchini season. 

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If you’re relying on purchased zucchini, make plans to grown your own next year! It’s one of five easiest vegetables to grow at home.

This recipe is made with fresh basil. It’s a fantastic way to use some of your basil harvest! It’s easy to get huge basil yields when you learn how to harvest your basil the right way.

You do need to plan ahead to make this bread since it isn’t a quick bread, but the results are visually stunning and delicious. 

We love ordering 3 lb rolls of cream cheese from Azure Standard. It’s made like cream cheese should be with just milk, salt, and cultures. If you’re not already an Azure customer, look for a drop near you! They’re where we get most of our pantry staples.

This is not one of those really long recipes where I tell you all about my grandmother’s dog’s toenails. We’re going to jump straight into the recipe! I hope you enjoy it.

Ingredients for savory zucchini swirl bread

For the Dough:

– ½ cup grated zucchini (about 1 medium zucchini; squeeze out excess moisture)

– 2 tablespoons olive oil or melted butter

– 1/3 cup granulated sugar

– 1/2 teaspoon salt

– 1 packet (2 1/4 teaspoons) active dry yeast

– 2 1/2 to 3 cups all-purpose flour

– 1 teaspoon cinnamon

– 1/4 teaspoon nutmeg

– 1 large egg

– 1/2 cup warm milk (about 110°F or 43°C)

For the Cream Cheese and Basil Filling

– 8 ounces cream cheese (softened)

– 1/4 cup fresh basil (finely chopped)

– Optional: pumpkin seeds for sprinkling

How to make savory zucchini bread

First, prepare the zucchini. Grate the zucchini and squeeze out excess moisture using a fine mesh strainer or cheesecloth. Set aside. 

Next, make the dough.

 In a large mixing bowl, combine the olive oil or butter, granulated sugar, salt, and egg. Mix until smooth.

Add warm milk and sprinkle the yeast over the mixture. Let it sit for about 5 minutes until it becomes frothy.

Stir in the grated zucchini.

Combine the flour, cinnamon, and nutmeg.

Gradually add 2 1/2 cups of flour mixture. Mix until a soft dough forms, adding more flour as necessary.

Knead the dough. On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook.

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Now it’s time to prepare the filling!

In a medium bowl, mix the softened cream cheese and chopped basil until well combined.

How to shape the loaf.

Once the dough has risen, punch it down and roll it into a rectangle about 1/4 inch thick.

Spread the cream cheese and basil filling evenly over the rectangle.

Roll the rectangle tightly from the long side to form a log. Pinch the ends to seal.

Cut the log lengthwise down the middle to expose the filling.

Twist the two strands around each other to form a braid.

Pinch the ends together to seal and tuck them underneath.

Grease a standard loaf pan. Place the braided loaf into the prepared loaf pan. Cover it with a cloth and let it rise for another 30-40 minutes for a second rise.

Now it’s baking time!

While your bread has its second rise, preheat your oven to 350°F (175°C). 

Brush the top of the loaf with the beaten egg and sprinkle with pumpkin seeds, if desired.

Bake in the loaf pan for about 35-40 minutes or until golden brown and hollow-sounding when tapped on the bottom.

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

 Enjoy!

You can print this recipe out using the card below so you don’t get your phone covered in flour: