Zucchini Brunch Bake

Zucchini Brunch Bake


"This recipe can be used for the bread and vegetable with your meal and is very tasty!"


40 m {{adjustedServings}} servings 268 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 692 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
  2. In a large bowl, combine baking mix, cheese, garlic powder, seasoning salt, oregano, salt, pepper and parsley. Stir in onion, eggs and oil; stir well. Stir in zucchini. Pour batter into prepared pan.
  3. Bake in preheated oven for 25 to 30, until a toothpick inserted into center of the loaf comes out clean.
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  1. 19 Ratings


I probably shouldn't be rating this recipe because I did modify it, but the recipe with alterations made a delicous breakfast! My boyfriend said it's a keeper. I reduced the biscuit mix to 1/2...

Delicious! Much better than the photo suggests. :) I made a number of changes, but I bet it's just as good as is. I used Italian seasoning instead of seasoned salt, fresh parsley instead of d...

I am so impressed with this recipe. I wasn't sure how it was going to work out--I used my smallest zucchinis and it still looked like too much zuc to bread, but it worked out beautifully. It's p...