Ingredients and Substitutions

Zucchini: You can of course substitute yellow summer squash if that’s what you have instead.

Tomatoes: I used a Roma tomato, but you can technically use any type of fresh tomato, including beefsteak or cherry tomatoes, as long as you remove the seeds and pulp before cutting it up.

Green onions: You could try sweet onion or shallots as a replacement, but green onion works best because of its milder flavor.

Basil: Fresh basil tastes best in vegetable bread, but you could substitute a teaspoon of dried basil. If you want to use a fresh herb other than basil, consider parsley, thyme, oregano, or dill.

Garlic: I used fresh garlic, but you can use ½ to 1 teaspoon of garlic powder if that’s what you have.

Milk: You can use any kind, including cow’s or plant-based milk. I used 2% cow’s milk because that’s what I had on hand.

Eggs: I haven’t tried this recipe with flax or chia eggs in place of eggs, but I imagine it would probably work fine. Report back if you try it!

Extra virgin olive oil: You can substitute melted butter or canola oil if needed.

Sharp cheddar cheese: I grated cheese from a block of cheddar, but pre-shredded works well too.

Parmesan cheese: Same as above.

All purpose flour: I have not tried making the bread with other types of flour, but I don’t think it would work with other types except for a 1-to-1 gluten-free flour substitution.

Baking powder, baking soda, and salt

slice of veggie bread next to a loaf of it and ingredients on a counter

Instructions

The full recipe card for garden vegetable bread, including ingredient quantities, is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.

Grate the zucchini and chop the tomato and green onion. Gather and prep other ingredients.

Whisk together the wet ingredients — milk, eggs, and olive oil — in a large bowl.

In a separate measuring cup or bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the bowl with the wet ones. Stir with a rubber spatula to combine.

Fold in the vegetables, garlic, basil, and shredded cheddar cheese. The dough will be sticky.

Pour the batter into a greased loaf pan. Sprinkle with parmesan cheese.

Bake for about an hour at 350 degrees F, until a toothpick inserted in the center comes out clean.

Storage and Freezing

Vegetable bread will last in an airtight container on the counter, away from direct sunlight, or in the refrigerator for up to a week. To freeze the bread, let it cool completely. Wrap the whole loaf, or individual slices if you choose to freeze it sliced, tightly in a couple layers of plastic wrap. Place in a freezer-safe bag or container. Seal tightly.

Store for up to 6 months in the freezer. Let it thaw in the fridge overnight before enjoying. You can also reheat slices of bread straight from frozen. Microwave in 20-second intervals until warmed through, or pop a slice in the toaster to reheat.

slice of vegetable cheese bread on a counter next to ingredients

Serving

I love serving garden vegetable bread as a replacement for biscuits. It makes a great side for a barbecue spread, especially next my BBQ Lentils with Shredded Carrots and Slow Cooker Collard Greens.

You can also serve it with pasta or other Italian recipes, scrambled and fried eggs, pulled pork or barbecue chicken, or soups and stews. It would go really well with my Tortellini Tomato Soup with Fresh Tomatoes for an end-of-summer meal!

📖 Recipe

Comments

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