If you’re searching for a way to transform late-summer zucchini into something irresistibly savory, Zucchini Cheese Bread is your answer. Imagine a loaf that’s moist and tender from freshly grated zucchini, layered with the nutty richness of sharp cheese, and finished with fragrant chives—you truly get the best of both worlds in one slice. This quick bread is the perfect sidekick for brunch or soup night, and it somehow manages to be both rustic and a total crowd-pleaser. If you haven’t tried Zucchini Cheese Bread yet, trust me, this is a recipe that will have you baking it all season long.
Ingredients You’ll Need
One of the best things about Zucchini Cheese Bread is how a small lineup of straightforward ingredients combine for standout flavor and texture. Every item on the list has a special role, whether it’s creating a tender crumb, building structure, or giving pops of savory cheesiness—so let’s give each its moment in the spotlight!
- All-purpose flour: The trusty foundation for the bread, giving it body and structure without being too dense.
- Baking powder: This leavening agent delivers that lovely loft and keeps the loaf light.
- Baking soda: Ensures a gentle rise and helps with browning. It’s essential for that perfect quick bread texture.
- Salt: Just enough to balance flavors and enhance the cheeses and zucchini.
- Garlic powder: Infuses every bite with a subtle garlicky warmth that really shines alongside the cheese.
- Black pepper: Adds a little hint of background spice for a savory kick.
- Eggs: The binding superstars that bring the whole batter together for a cohesive loaf.
- Vegetable oil: Gives the bread moistness and ensures it stays tender for days.
- Whole milk: Adds a touch of richness and softens the crumb for a pleasant mouthfeel.
- Grated zucchini (excess moisture squeezed out): The secret to a moist loaf—don’t skip squeezing it dry!
- Shredded sharp cheddar cheese: A punch of cheesy flavor in every mouthful; go for sharp if you love bold flavor.
- Grated Parmesan cheese: Lends nutty, salty depth that takes the savory element over the top.
- Chopped fresh chives (optional): A sprinkle of color and a subtle oniony note that brightens the bread.
How to Make Zucchini Cheese Bread
Step 1: Prep the Pan and Oven
First, get your oven preheating at 350°F (175°C); this way it’s perfectly hot by the time your batter is ready. Grease a 9×5-inch loaf pan thoroughly—use butter, oil, or nonstick spray—so your Zucchini Cheese Bread pops out clean every time.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper. This not only distributes the leaveners evenly but also ensures that every slice is flavorful from edge to edge.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs well, then add the vegetable oil and milk. Whisk until everything is smooth and emulsified. These wet ingredients will keep your bread beautifully moist and help bind everything together.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients. Stir gently, just until everything is moistened—resist the urge to overmix! Overmixing is the enemy of tender Zucchini Cheese Bread, so a few streaks of flour are totally okay at this point.
Step 5: Fold in the Good Stuff
Now, gently fold in the grated zucchini (squeeze out as much moisture as possible first!), sharp cheddar, Parmesan, and chives if using. You’ll notice the batter thickening up as the cheese weaves its way throughout and the zucchini adds beautiful speckles of green.
Step 6: Pour and Bake
Scrape the batter into your greased loaf pan and spread it into an even layer. Pop it into the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and irresistibly cheesy looking.
Step 7: Cooling and Slicing
After baking, let the bread cool in the pan for 10 minutes—this step prevents the loaf from breaking apart. Remove it from the pan and transfer to a wire rack to finish cooling before slicing. Trust me, this patience is worth it for perfect slices of Zucchini Cheese Bread!
How to Serve Zucchini Cheese Bread
Garnishes
To highlight all those savory flavors, try sprinkling a little extra Parmesan or chive over the top as the bread cools. A light brush of melted butter can bring a glossy finish and a little saltiness, making each slice even more crave-worthy.
Side Dishes
Zucchini Cheese Bread is ultra-versatile! Pair it with a hearty tomato soup, a crisp garden salad, or alongside scrambled eggs for brunch. The cheesy, herby flavor loves to play with lighter, fresh dishes—and it’s also fantastic with a bit of pepper jelly for a surprising twist.
Creative Ways to Present
This loaf is just as lovely at a summer picnic as it is on a cozy dinner table. Try slicing and then toasting pieces in the oven for cheesy, golden crostini—great for dipping! You can also cube it to serve as a fun appetizer on a platter with dips and spreads. Zucchini Cheese Bread really brings the wow, however you slice it.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your Zucchini Cheese Bread tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for about two days, or in the fridge for up to a week. The flavors actually deepen a bit overnight, so the leftovers are extra delicious!
Freezing
If you want to prep ahead, Zucchini Cheese Bread freezes like a dream. Slice the loaf, wrap each piece in plastic, and pop them into a freezer bag. They’ll keep well for up to three months, perfect for grab-and-go lunches or quick snacks.
Reheating
To revive slices, just microwave for about 10–15 seconds or reheat in a toaster oven until warm and slightly crisp at the edges. This brings back the fresh-baked goodness and melts the cheese just a touch.
FAQs
Can I make Zucchini Cheese Bread gluten-free?
Absolutely! Substitute your favorite gluten-free all-purpose flour blend (ideally one with xanthan gum) using a 1:1 ratio. The texture may be slightly different, but the flavor remains just as satisfying.
Do I need to peel the zucchini first?
No need! The peel is tender and adds pretty green flecks throughout the bread. Just wash the zucchini well and grate using a box grater. Squeezing out the excess moisture is what matters most for texture.
Can I use different cheeses in this recipe?
Definitely. While sharp cheddar and Parmesan are classic, feel free to play around with Monterey Jack, pepper Jack, or even a smoked gouda for different flavor vibes. Mixing a few types of cheese creates a great depth, too.
Why is my Zucchini Cheese Bread soggy?
This usually happens if the zucchini wasn’t squeezed out enough before adding to the batter. Grate zucchini, then press it firmly in a clean kitchen towel or paper towels to remove as much water as possible for perfectly moist, not soggy, slices.
Can I add extra mix-ins, like nuts or bacon?
Yes! Chopped walnuts, pecans, or a little cooked, crumbled bacon add great crunch and flavor. About 1/4 cup stirred in with the cheese and zucchini works well without overwhelming the loaf.
Final Thoughts
If you’ve got a few extra zucchini, I can’t recommend this Zucchini Cheese Bread highly enough. It’s one of those recipes you’ll come back to again and again, whether serving to guests or simply treating yourself to a homemade slice. Give it a try—your kitchen will smell amazing, and your taste buds will thank you!
Print
Zucchini Cheese Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Cheese Bread is a delightful savory quick bread loaded with grated zucchini, sharp cheddar, and Parmesan cheeses. It’s perfect as a side dish or a snack, and the addition of fresh chives gives it a burst of flavor.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Wet Ingredients:
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup whole milk
Additional Ingredients:
- 1 1/2 cups grated zucchini (excess moisture squeezed out)
- 1 1/4 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Prepare the batter: In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, then mix in the oil and milk. Combine the wet and dry ingredients, then fold in the zucchini, cheeses, and chives.
- Bake: Pour the batter into the loaf pan and bake for 50–60 minutes until a toothpick comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute cheddar with Monterey Jack or a cheese blend for a milder flavor.
- For added texture, stir in 1/4 cup chopped nuts or cooked, crumbled bacon.
- Ensure to squeeze the zucchini well to prevent a soggy bread texture.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
