Munchies: Nonna Lucca's Zucchini Pepperoni & Cheese Bread – Savory, Cheesy, and Loaded

Munchies: Nonna Lucca's Zucchini Pepperoni & Cheese Bread – Savory, Cheesy, and Loaded

This is the savory zucchini bread you actually want to eat. Not the sweet kind — this one is cheesy, salty from the pepperoni, herby, and moist in the best way. Think pizza meets quick bread. It’s perfect warm with butter, alongside the chili and cornbread we made earlier, or just sliced straight from the loaf when the munchies hit.

The zucchini keeps it incredibly tender without making it soggy (don’t wring every drop of moisture out). The pepperoni renders a little fat and adds that spicy, cured flavor throughout. Cheese in the batter and on top gives you melty pockets and a golden, crispy crust.

Ingredients (One 9x5 loaf)

• 2 cups grated zucchini (about 2 medium zucchini — no need to squeeze completely dry)
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 tsp Italian seasoning or dried oregano
• ½ tsp garlic powder
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional, for heat)
• 2 large eggs
• ⅓ cup olive oil (or melted butter)
• ½ cup milk or buttermilk
• 1½–2 cups shredded cheese (mozzarella + sharp cheddar mix works great)
• 1 cup diced pepperoni (or mini pepperoni — turkey pepperoni works too)
• Optional toppings: extra shredded cheese, a few extra pepperoni slices, grated parmesan

Step-by-Step

1. Preheat and prep. Heat oven to 350°F. Grease a 9x5 loaf pan well (or line with parchment). Grate the zucchini and set aside.

2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, Italian seasoning, garlic powder, black pepper, and red pepper flakes if using.

3. Mix the wet + zucchini. In another bowl, whisk the eggs, olive oil, and milk. Stir in the grated zucchini.

4. Combine and fold in the good stuff. Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined — a few streaks of flour are okay. Don’t overmix or it gets tough.

   Fold in most of the shredded cheese and the diced pepperoni. Save a handful of each for the top.

5. Fill the pan and top it. Scrape the thick batter into the prepared loaf pan. Smooth the top and scatter the reserved cheese and pepperoni slices over it. Press them in lightly so they stick.
6. Bake. Bake 50–65 minutes, until the top is deep golden brown, the cheese is bubbly and starting to brown in spots, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too fast, loosely tent with foil for the last 15–20 minutes.
7. Cool and slice. Let it cool in the pan for 10–15 minutes, then turn out onto a wire rack. Slice while still warm for maximum cheese pull, or let it cool fully for cleaner slices.

Honest Tips & Variations

• Zucchini moisture: Leave some liquid in — it keeps the bread tender. If your zucchini is very watery, gently blot with a paper towel but don’t go crazy.
• Cheese choice: Mozzarella for melt, cheddar or provolone for flavor. A mix is best. Pre-shredded works fine here.
• Pepperoni: Diced regular pepperoni distributes flavor better than whole slices inside the loaf. Save whole slices for the top so they crisp up.
• Make it your own: Add chopped roasted red peppers, black olives, or sun-dried tomatoes. Swap some flour for cornmeal for a cornbread vibe. Use turkey pepperoni or go vegetarian with plant-based “pepperoni.”
• Storage: Keeps well at room temp for 2 days wrapped tightly, or fridge for 4–5 days. Reheat slices in a toaster oven or microwave to revive the cheese. Freezes beautifully — slice first for easy portions.
• Serving ideas: Warm with butter or marinara for dipping. Alongside the chili we made. As the base for a breakfast sandwich with eggs. Or just straight from the loaf when you need something savory and satisfying.

This is the kind of bread that disappears fast. It’s rich without being heavy, cheesy without being one-note, and the zucchini keeps every bite moist. The pepperoni gives it that pizza-adjacent energy that makes it dangerously snackable.

Make one. Eat it warm. Tag us with the cheese pull and that golden top. We want to see it.

The Munchies series keeps delivering — from low-and-slow brisket to crispy fish tacos to this loaded savory loaf. That’s how you build a real repertoire.

More coming soon. Until then, keep the oven hot and the cheese generous.

The threads that match this cheesy, no-BS comfort energy are at thestonerreview.com. Wear the lifestyle.