I've not made it, but you might trying searching for "Savory Zucchini Bread recipe" instead of just zucchini bread recipe. A lot of the savory recipes have cheese, however, which you may or may not want, but cheese would be better than sugar.

I thought this one looked good, but I don't have a lot of zucchini.

This one sounds good. I haven't tried it but it's the kind that appeals to me.

https://www.cuisinefiend.com/693/courgette-bread

Are you talking about a zucchini quick bread and if so, do you want chocolate or plain?

I found a nice version in James Beards bread cookbook, but it is a quick bread recipe and quite like zucchini cake, which i love.

Thanks for the recipesand ideas! I plan to bring bread to neighbors; he's recovering from heart attack and she doesn't enjoy sweets so I thought savory would be a good thing.

When I have lots of summer squash I make what I call "squash, squash" soup.

What I do is to chunk the squash into a pot of broth and cook it until it is soft but not too soft. Take out about half of it and puree that with some of the broth and leave the rest as chunks in the pot.

Then I wil maybe sauté up a few onions and sprinkle some flour in there to make a sort of a roux. Pour the pureed squash into the pot and there you have a nice full bodied soup with squash and still squash in cooked chunks.

I add cheese to it when we eat it . Also add in some potato at times and pureed that with the squash and leave some pieces of that, too. You can add some fresh or frozen corn, or hot chilies or just whatever you like. "Squash, Squash" because you are using both pureed squash and cooked squash chunks. It makes a kind of a creamed soup without the addition of fresh dairy, which I just dont like. If you like fresh dairy like that, add some milk to the skillet where you sauteed onions and made the simple roux., basically a white sauce. Or, cream. Whatever you like I just dont like milk like that.

I came across this way of making "creamed" soups a long time ago. The pureeed vegetable adds a thinkened body without the white sauce which I just dont eat and dont like.

I do this with the chicken broth that comes in a box. Not a big fan of adding chicken broth to everything, but I do favor this soup. You can really puree a lot of squash into it!

I also make breaded zucchini cutlets by dunking thin slices into a egg mix and then dredging them in flavorful bread crumbs, drizzle with olive oil and bake on an olive oil coated sheet in the oven. These freeze surprisingly well! One might suppose that the water in the squash would defeat that, but I have found that oven baking does reduce the amount of moisture in the finished cutlets. I usually use these to layer with cheese and sauce like one might do with eggplant parm, for instance. For reference, you can do the same thing with eggplant. I dont salt either of them before hand because of that drying effect of the baking process.

I do all breaded cutlets in the oven nowadays . I use a good quality olive oil and it is wonderful!

I dont think that there is much point to trying to make bread from it. There is no special quality that it will add to bread, and even with the sweet loaf the squash is more of a bulk than it is for any real flavor.

While the summer produce is here we wil just have the same vegetables everyday as long as they are fresh. When the season ends, it is back to the sad grocery store stuff.

Vegetables and fruit have been used in breads and cakes for decades. And without added processed sugars. Makes a very moist bread or cake. A great way to use an abundance of harvest.