If you’re on the hunt for the ultimate savory quick bread, look no further than this Zucchini Cheese Bread Recipe. Bursting with tender shredded zucchini, melty sharp cheddar, and a touch of Parmesan, every bite strikes that perfect balance of moist crumb and cheesy, golden crust. This is the loaf I turn to when the garden is full of zucchini or I just want something sensationally homey, rustic, and dependable—ready for any brunch, lunch, or cozy snack moment!

Zucchini Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

Making this Zucchini Cheese Bread Recipe couldn’t be easier, and every ingredient works its magic to create the most flavorful, hearty loaf. Each component plays a special role, whether it’s adding structure, flavor, or that crave-worthy cheesy texture.

All-purpose flour: Gives the bread a sturdy yet tender structure that holds up beautifully to the moist zucchini and gooey cheese.
Baking powder and baking soda: The dynamic leavening duo! They ensure a perfect rise and keep the loaf light instead of dense.
Salt: Just the right amount to brighten all those savory flavors and balance the cheese.
Garlic powder and onion powder: These simple pantry heroes add an irresistible aromatic boost—don’t skip them!
Black pepper: A subtle note of warmth that complements the cheeses and veggies beautifully.
Eggs: They bind everything together and help the bread rise while keeping it moist and fluffy.
Vegetable oil: Makes the crumb incredibly tender and adds moisture that stays, even days after baking.
Whole milk or buttermilk: Adds richness and a gentle tang—especially lovely if you use buttermilk.
Shredded zucchini (squeezed to remove moisture): The star of the show for moisture, a subtle fresh flavor, and gorgeous green flecks throughout.
Shredded sharp cheddar cheese: Bold and melty, this cheese packs the bread with flavor and creates those irresistible cheesy pockets in every bite.
Grated Parmesan cheese: Brings a touch of salty nuttiness and helps the crust get that golden color.
Chopped fresh chives or green onions (optional): Adds a hit of color and an oniony kick—perfect if you love a more pronounced savory note.

How to Make Zucchini Cheese Bread Recipe

Step 1: Prep and Preheat

Get everything set up for baking glory! Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan. You want your loaf to release easily and achieve those lightly crisp edges. This is also a great moment to measure and prep your ingredients, especially squeezing out the zucchini—it makes all the difference!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper. Whisking these first ensures even distribution throughout the bread and prevents little bursts of pungent spice or uneven leavening.

Step 3: Whisk the Wet Ingredients

In a separate bowl, lightly beat the eggs, then blend in the vegetable oil and your milk of choice. This simple mixture adds all the necessary moisture and helps everything bake up fluffy and cohesive.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the bowl with your dry ingredients. Stir gently—just enough so they come together. A few wisps of flour are perfectly fine! Overmixing will give you tough bread, so be gentle here.

Step 5: Fold in Zucchini, Cheese, and Chives

Now the fun begins! Fold in the squeezed shredded zucchini, sharp cheddar, Parmesan, and chives or green onions if you’re using them. This step turns a simple batter into a symphony of flavors, textures, and colors. Stir just until combined to keep everything tender.

Step 6: Bake to Golden Perfection

Spoon the batter into your prepared loaf pan, smooth the top, and slide it into the oven. Bake for 50 to 60 minutes, until the loaf is deeply golden and a toothpick inserted in the center emerges clean. Let it cool in the pan for about 10 minutes, then invert onto a rack to cool completely—the aroma at this stage is worth savoring!

How to Serve Zucchini Cheese Bread Recipe

Garnishes

Dress up your loaf with a sprinkle of extra chives, a dusting of Parmesan, or even a touch of flaky sea salt on top. If you love a little freshness, a scattering of finely chopped herbs brightens up every slice and makes the bread feel extra special.

Side Dishes

This Zucchini Cheese Bread Recipe shines alongside so many meals! Pair thick slices with a bowl of tomato soup for classic comfort, serve it with a crunchy garden salad, or add a wedge to your next brunch spread next to fluffy eggs and fruit. Its versatility truly knows no bounds.

Creative Ways to Present

Go beyond the loaf! Slice and toast it for savory breadsticks, cube it for a hearty crouton in summer salads, or use it as the base for an epic breakfast sandwich. If you’re hosting a party, cut it into small squares and serve with a dipping sauce for a crowd-pleasing appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover Zucchini Cheese Bread Recipe keeps remarkably well. Wrap slices or the entire loaf tightly in plastic wrap or foil, then store in an airtight container in the fridge. This prevents it from drying out and keeps it fresh for up to four days—enough time to enjoy every morsel for snacks or sides!

Freezing

This bread is wonderfully freezer-friendly. Once fully cooled, wrap it snugly in plastic wrap, then again in foil, or slip into a zip-top freezer bag. For easiest serving, pre-slice the loaf before freezing. It will keep for up to two months and can be thawed overnight in the fridge whenever the craving strikes.

Reheating

To reheat, simply toast slices in a toaster or on a skillet over medium-low heat until warmed through and lightly crisped. For larger portions, wrap in foil and warm in a 300°F oven for about 10 minutes. This brings back the bread’s lovely texture and gently revives that irresistible cheesy aroma.

FAQs

Can I use a different type of cheese in the Zucchini Cheese Bread Recipe?

Absolutely! While sharp cheddar delivers a classic punch, feel free to experiment with other cheeses like Monterey Jack, Gruyère, or mozzarella for a different flavor twist. Mixing cheeses can be especially delicious!

Do I need to peel the zucchini before shredding?

No need to peel! The zucchini skin is tender and full of nutrients, plus it adds pretty green specks to every slice. Just trim the ends and shred away (and don’t forget to squeeze out the excess moisture).

Can I make this bread gluten-free?

Yes! Substitute a cup-for-cup gluten-free all-purpose flour blend in place of regular flour. Just check to make sure your blend includes xanthan gum or add a bit yourself for best texture.

Why is it important to squeeze the zucchini before adding it?

Zucchini holds a surprising amount of water, which can lead to soggy bread if not removed. Squeezing the shreds between clean kitchen towels or paper towels ensures your Zucchini Cheese Bread Recipe bakes up fluffy and perfectly set every time.

Can I bake this in muffin tins instead of a loaf pan?

Definitely! Divide the batter among greased or lined muffin cups and reduce the baking time to about 20 to 25 minutes, checking for doneness with a toothpick. This makes for perfect grab-and-go breakfast bites or lunchbox treats.

Final Thoughts

If you haven’t tried this Zucchini Cheese Bread Recipe yet, you’re in for an absolute treat. It’s the kind of recipe that delivers every single time—easy, flavorful, and totally irresistible. I hope you love making (and sharing) this loaf as much as I do!

Zucchini Cheese Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 22 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

A delicious and savory Zucchini Cheese Bread recipe that’s easy to make and perfect for any time of the day. Packed with shredded zucchini, sharp cheddar cheese, and Parmesan, this bread is moist and flavorful.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Wet Ingredients:

2 large eggs
1/3 cup vegetable oil
1/3 cup whole milk or buttermilk

Additional Ingredients:

1 1/2 cups shredded zucchini (squeezed to remove moisture)
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives or green onions (optional)

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Instructions

Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
Mix Wet Ingredients: In another bowl, beat the eggs, then mix in the oil and milk.
Combine Ingredients: Stir the wet ingredients into the dry ingredients until just combined. Fold in the shredded zucchini, cheddar cheese, Parmesan, and chives if using.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Be sure to squeeze excess moisture from the zucchini to avoid soggy bread.
This bread can be served warm or at room temperature and pairs well with soups or salads.
Store leftovers wrapped in the fridge for up to 4 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American