If you’ve ever longed for a loaf that’s just as inviting for breakfast as it is alongside a bowl of soup, this Zucchini Cheese Bread is about to become your new comfort food favorite. Flecked with tender shreds of zucchini and pockets of melty, sharp cheese, every bite is moist, flavorful, and just the right balance of savory. This simple quick bread is the answer for what to do with bumper-crop zucchini or when you simply crave something cozy, cheesy, and seriously delicious.

Zucchini Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things wonderfully simple, using a handful of everyday ingredients that truly shine together. Each one has a starring role, adding…well, let’s just say, something irresistible to the taste, texture, or that top layer of oozy, golden cheese.

All-purpose flour: The sturdy base that gives the bread structure and a tender crumb.
Baking powder: Lifts the loaf and keeps it light without yeast.
Baking soda: Reacts with the zucchini for extra rise and a soft interior.
Salt: Don’t skip it! Brings all the flavors to life and prevents blandness.
Garlic powder: Adds a gentle savory note that ties everything together.
Dried thyme (optional): An herbal hint that gives the bread a subtle earthy aroma—skip or swap as you like.
Eggs: Essential for binding and making the loaf beautifully tender.
Whole milk: Adds richness and helps achieve that perfectly moist crumb.
Vegetable oil: Keeps the bread extra soft even after cooling.
Shredded zucchini (1½ cups, squeezed): The secret to moistness, color, and a subtle garden-fresh flavor. Don’t forget to squeeze out the liquid!
Shredded sharp cheddar cheese (1¼ cups): The heart of the “cheese” in Zucchini Cheese Bread—use sharp for maximum flavor.
Grated Parmesan cheese (¼ cup): Savory, nutty, and just a little salty, it adds a punch of umami to every bite.

How to Make Zucchini Cheese Bread

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C), the perfect temperature for a beautifully golden, evenly baked bread. Grease a 9×5-inch loaf pan and line it with parchment for guaranteed easy removal—trust me, it saves a lot of clean-up and heartache.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried thyme (if using). These dry ingredients lay the flavor foundation and help ensure every bite of Zucchini Cheese Bread is fluffy, savory, and never dense.

Step 3: Combine Wet Ingredients and Zucchini

In a separate bowl, beat the eggs, then add whole milk and vegetable oil, whisking until well blended. Stir in the squeezed, shredded zucchini—getting out that excess moisture is key for a loaf that’s moist but not soggy. The zucchini quietly melts into the loaf during baking, adding color and moisture.

Step 4: Bring It All Together

Gently add the wet mixture to the dry, stirring until just combined (a few streaks of flour are fine). Overmixing can lead to a tough loaf. Now, fold in the sharp cheddar and Parmesan cheeses, reserving a small handful of cheddar for that irresistible golden top.

Step 5: Bake to Cheesy, Golden Perfection

Spoon the batter into your prepared loaf pan and smooth the top. Sprinkle over the reserved cheddar for a cheesy crown. Bake for 50 to 60 minutes—your kitchen will smell incredible—until a toothpick inserted in the center comes out clean and the top is a glorious, bubbling gold.

Step 6: Cool and Slice

Let the Zucchini Cheese Bread cool in its pan for about 10 minutes. Then, lift it out and transfer to a wire rack to cool completely. This step helps set the crumb and makes for neater slicing, but we won’t judge if you sneak a warm end piece!

How to Serve Zucchini Cheese Bread

Garnishes

For that finishing touch, sprinkle extra grated Parmesan or a pinch of fresh herbs (like chives or parsley) right before serving. A little melted butter brushed on top while the bread’s still warm makes it even more decadent.

Side Dishes

Zucchini Cheese Bread is incredibly versatile—serve it alongside your favorite soups, hearty salads, or as a savory base for poached or fried eggs at brunch. It can even double as a sidekick to chili or a cozy stew.

Creative Ways to Present

Cut the bread into cubes and toast for cheesy croutons, or slice and use for mini sandwiches with fresh tomato and lettuce. For a party platter, serve thin slices with dips like whipped feta or basil pesto to highlight its flavor.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Zucchini Cheese Bread wrapped tightly at room temperature for up to two days. For longer freshness, store in an airtight container in the fridge for up to five days—it will keep wonderfully moist.

Freezing

This bread freezes beautifully! Slice the cooled loaf, wrap individual slices in plastic, then place in a freezer bag. That way, you can pull out just what you need for an easy snack or side—just thaw overnight in the fridge or warm from frozen.

Reheating

To reheat, pop slices in a toaster or toaster oven until warm and the cheese on top starts to bubble again. For the whole loaf, wrap in foil and heat in a 325°F oven until just heated through.

FAQs

Can I use a different kind of cheese in my Zucchini Cheese Bread?

Absolutely! While sharp cheddar and Parmesan give classic flavor, you can swap in Gruyere, pepper jack, or mozzarella—just make sure to keep the same total amount of cheese for best results.

Why is squeezing the zucchini so important?

If you skip squeezing out the zucchini, your bread may end up dense and soggy. Getting rid of that extra liquid ensures the loaf holds together and bakes up with the right moist, tender crumb.

Can I make this recipe gluten-free?

Yes, simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Check the consistency—the batter should be thick but spreadable—and bake as directed, keeping an eye on the timing.

Can I add mix-ins like nuts or jalapeños?

Definitely! Finely chopped jalapeños or green onions add a welcome kick, while a handful of toasted nuts (like walnuts or pecans) bring crunch. Fold them in with the cheese for extra flavor and texture.

How do I know when my Zucchini Cheese Bread is done?

The best test is the classic toothpick method—insert one into the center of the loaf, and if it comes out clean (a few crumbs are fine), you’re all set! The top will also be deeply golden and the loaf will spring back gently to the touch.

Final Thoughts

If you’re looking for a new go-to quick bread, give Zucchini Cheese Bread a try. It’s cozy, flavorful, and just a bit indulgent—one of those recipes that gets requested again and again. Happy baking, and don’t be surprised if you find yourself making a double batch next time!

Zucchini Cheese Bread Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Zucchini Cheese Bread is a savory quick bread loaded with shredded zucchini, sharp cheddar, and Parmesan cheese. Perfect for a side dish or a snack, this moist and flavorful bread is easy to make and a great way to use up excess zucchini.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon garlic powder
½ teaspoon dried thyme (optional)

Wet Ingredients:

2 large eggs
½ cup whole milk
¼ cup vegetable oil
1½ cups shredded zucchini (excess moisture squeezed out)
1¼ cups shredded sharp cheddar cheese
¼ cup grated Parmesan cheese

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
Mix dry ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, garlic powder, and thyme.
Combine wet ingredients: In another bowl, mix eggs, milk, and oil. Stir in zucchini. Combine wet and dry ingredients.
Add cheese: Fold in cheddar and Parmesan, reserving some cheddar for topping.
Bake: Pour batter into the pan, top with reserved cheddar, and bake for 50–60 minutes.
Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.