Zucchini Cheese Bread

Zucchini Cheese Bread is a savory, moist quick bread packed with shredded zucchini, sharp cheese, and herbs. It’s a perfect side for soups, salads, and pastas—or delicious enough to enjoy on its own, warm from the oven.

Why You’ll Love This Recipe

This bread is the best of both worlds: cheesy and flavorful with the added moisture and nutrition of zucchini. It’s a great way to use up fresh garden zucchini, and it’s super easy to make—no yeast or rising time needed. Serve it for brunch, lunch, or as a snack. The cheesy crust and tender crumb make it irresistible, and it holds up beautifully for leftovers and freezing.

ingredients

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

• All-purpose flour
• Baking powder
• Salt
• Garlic powder
• Dried herbs (such as oregano or thyme)
• Eggs
• Milk
• Olive oil or melted butter
• Shredded zucchini (excess moisture squeezed out)
• Shredded cheddar cheese (or your cheese of choice)
• Parmesan cheese (optional, for added flavor)

directions

this recipe

1. Preheat oven to 350°F (175°C). Grease a standard loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, garlic powder, and herbs.
3. In another bowl, beat eggs, then mix in milk and olive oil or butter.
4. Add wet ingredients to the dry and stir until just combined.
5. Fold in shredded zucchini and cheese until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

Servings and timing

This recipe makes 1 loaf (about 8 slices).

Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper.
• Cheese Swap: Try mozzarella, pepper jack, or gouda instead of cheddar.
• Add-Ins: Mix in chopped green onions, sun-dried tomatoes, or cooked bacon.
• Gluten-Free: Use a 1:1 gluten-free flour blend designed for baking.
• Mini Loaves or Muffins: Bake in mini loaf pans or muffin tins for shorter bake times and individual portions.

storage/reheating

Store the cooled bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in a toaster oven or microwave. This bread freezes well—wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

FAQs

Do I need to peel the zucchini?

No, the skin is tender and full of nutrients—just wash and grate it.

How do I remove moisture from zucchini?

After grating, place the zucchini in a clean towel or paper towels and squeeze out the excess liquid.

Can I use pre-shredded cheese?

Freshly shredded cheese melts better, but pre-shredded can work in a pinch.

Why is my bread soggy in the middle?

Excess moisture in the zucchini can cause this—make sure to squeeze it well before adding.

Can I make this bread ahead of time?

Yes, it keeps well and tastes great the next day.

Is this bread sweet?

No, this is a savory bread—perfect with soups, eggs, or just butter.

Can I use whole wheat flour?

Yes, but use half whole wheat and half all-purpose to keep the bread from being too dense.

What’s the best way to serve it?

Warm with butter, as a side to soup or salad, or toasted for breakfast.

Can I double the recipe?

Yes, double the ingredients and use two loaf pans, or freeze one loaf for later.

Can I make it vegan?

Use flax eggs, plant-based milk, and dairy-free cheese alternatives.

Conclusion

Zucchini Cheese Bread is a savory, satisfying way to enjoy fresh zucchini and gooey cheese in a simple, sliceable loaf. Perfectly moist with a tender crumb and golden crust, this quick bread is easy to make and endlessly versatile. Whether served as a side or enjoyed on its own, it’s a delicious addition to any meal or snack lineup.

Print