Zucchini Cheese Bread

Zucchini Cheese Bread is a moist, savory quick bread that’s loaded with shredded zucchini, sharp cheese, and flavorful herbs. Perfect as a snack, side dish, or even breakfast, this bread brings a hearty, cheesy taste with a tender texture that keeps you coming back for more.

Why You’ll Love This Recipe

This recipe is the ultimate way to use up summer zucchini in a satisfying, savory way. The combination of cheese and zucchini creates a rich, moist loaf that’s easy to make and hard to resist. It’s a great make-ahead option, freezes well, and pairs beautifully with soups, salads, or eggs for a full meal.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Garlic powder
• Freshly grated zucchini (excess moisture squeezed out)
• Shredded sharp cheddar cheese
• Eggs
• Milk or buttermilk
• Olive oil or melted butter
• Chopped green onions or chives (optional)
• Fresh or dried herbs (like thyme or parsley)

Directions

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
3. Stir in shredded zucchini and cheese, tossing lightly to coat in flour.
4. In another bowl, whisk together eggs, milk, and olive oil.
5. Add wet ingredients to the dry mixture and stir until just combined. Do not overmix.
6. Fold in green onions or herbs if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe yields 1 loaf (about 8 slices).
Prep time: 15 minutes
Bake time: 55 minutes
Total time: 1 hour 10 minutes

Variations

• Use different cheeses like pepper jack, Swiss, or mozzarella.
• Add chopped cooked bacon or ham for extra flavor.
• Mix in chopped jalapeños for a spicy twist.
• Swap herbs for Italian seasoning or rosemary.
• Make muffins instead of a loaf by adjusting baking time to 20–25 minutes.

storage/reheating

Store the cooled bread tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap the loaf or slices in foil and place in a freezer bag. Freeze for up to 3 months.
Reheat slices in the toaster oven or microwave until warmed through.

FAQs

Do I need to peel the zucchini?

No, the skin is soft and nutritious. Just wash and grate it—no peeling needed.

How do I remove moisture from the zucchini?

Place grated zucchini in a clean towel and squeeze out as much moisture as possible to avoid a soggy loaf.

Can I use pre-shredded cheese?

Freshly shredded cheese melts better and gives a creamier texture, but pre-shredded works in a pinch.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Can I use almond milk or plant-based milk?

Yes, almond, oat, or soy milk will all work as substitutes.

Why did my bread sink in the middle?

Overmixing the batter or underbaking can cause sinking. Be sure to bake until fully set in the center.

Can I make this in a mini loaf pan?

Absolutely. Reduce baking time to around 30–35 minutes and check for doneness.

What goes well with Zucchini Cheese Bread?

It pairs great with soups, eggs, salads, or just a pat of butter for a snack.

Can I make this dairy-free?

Use dairy-free cheese and plant-based milk. Flavor and texture may vary slightly.

How do I know when the bread is done?

A toothpick inserted into the center should come out clean with no wet batter.

Conclusion

Zucchini Cheese Bread is a deliciously savory twist on traditional quick breads. It’s easy to make, packed with flavor, and a perfect way to use up fresh zucchini. Whether served warm with butter, as a side with dinner, or enjoyed on its own, this cheesy loaf is sure to become a regular favorite in your kitchen.

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