If you’re searching for a savory, cheesy twist on classic quick bread, Zucchini Cheese Bread is about to become your new obsession. Imagine a loaf that’s golden on the outside, tender and moist on the inside, flecked with sweet green zucchini and pockets of gooey sharp cheddar. This recipe brings together everyday ingredients for a bread that’s perfect for snacking, breakfast, or pairing with your favorite soup. Whether you’re a seasoned baker or just getting started, you’ll love how simple and satisfying it is to whip up this delightful Zucchini Cheese Bread.
Ingredients You’ll Need
The beauty of this bread lies in its straightforward, wholesome ingredients. Each one plays a key role in creating a loaf that’s flavorful, tender, and perfectly cheesy. Here’s what you’ll need, along with a few tips to make your Zucchini Cheese Bread absolutely irresistible.
- All-purpose flour: Provides the structure and classic crumb for this loaf.
- Baking powder: Gives the bread its essential rise, making it light and fluffy.
- Baking soda: Works with the buttermilk or yogurt for added lift and tenderness.
- Salt: Enhances all the flavors; don’t skip it!
- Garlic powder: Adds a gentle savory depth that complements the cheese and zucchini.
- Dried thyme or Italian seasoning: Brings herby notes for extra aroma and flavor complexity.
- Eggs: Bind everything together and contribute to that rich, satisfying texture.
- Vegetable oil: Keeps the crumb moist and tender without overpowering other flavors.
- Buttermilk or plain yogurt: Adds subtle tang and ensures a soft, moist loaf—choose whichever you have on hand.
- Grated zucchini (squeezed of excess moisture): The star of the show, giving the bread its signature moistness and a hint of sweet earthiness.
- Shredded sharp cheddar cheese (divided): Melts into gooey pockets throughout the bread, plus a golden cheesy crust on top.
- Grated Parmesan cheese: Adds a punch of salty, nutty flavor in every bite.
- Chopped fresh chives or green onions (optional): Lend a pop of color and a mild oniony freshness.
How to Make Zucchini Cheese Bread
Step 1: Prep Your Pan and Ingredients
Preheat your oven to 350°F and get your loaf pan ready by greasing it and lining it with parchment paper. This little bit of prep ensures your Zucchini Cheese Bread pops right out without sticking. While the oven preheats, grate your zucchini and give it a good squeeze to remove excess moisture—trust me, this step is crucial for a perfect crumb!
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 or Italian seasoning. Combining these first helps distribute the leaveners and herbs evenly, setting the stage for a flavorful, well-risen loaf.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs with the vegetable oil and buttermilk (or yogurt) until smooth. This mixture brings richness and moisture, making your Zucchini Cheese Bread wonderfully tender.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients and gently stir until just combined. Don’t overmix—a few lumps are perfectly fine. Fold in the grated zucchini, 1 cup of cheddar cheese, Parmesan cheese, and chives or green onions if you’re using them. You want everything evenly distributed, but remember, a light hand is key!
Step 5: Fill the Pan and Top with Cheese
Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining 1/4 cup of cheddar cheese over the batter for a gorgeous, melty crust that makes this Zucchini Cheese Bread extra tempting.
Step 6: Bake to Golden Perfection
Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will be filled with the most mouth-watering aroma! Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing (if you can wait that long).
How to Serve Zucchini Cheese Bread
Garnishes
A sprinkle of extra chives or a dusting of Parmesan on each slice adds a finishing touch and a pop of color. For a little extra richness, spread with soft butter or even a swipe of herbed cream cheese for a savory treat.
Side Dishes
Zucchini Cheese Bread is incredibly versatile—try it alongside a cozy bowl of tomato soup, a crisp garden salad, or as a hearty accompaniment to scrambled eggs for breakfast or brunch. Its savory flavor profile pairs beautifully with light, fresh sides or anything with a bit of tang.
Creative Ways to Present
For a crowd, slice the bread into cubes and serve as part of a cheese board, or toast thin slices to make savory crostini topped with smoked salmon or roasted veggies. You can even use Zucchini Cheese Bread as the base for a unique grilled cheese sandwich!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your Zucchini Cheese Bread tightly in plastic wrap or store in an airtight container. It will keep in the refrigerator for up to 4 days, staying moist and flavorful for easy snacking or quick meals.
Freezing
This bread freezes beautifully! Slice it first for easy grab-and-go portions, then wrap the slices in foil and place them in a freezer bag. They’ll stay fresh for up to 2 months and reheat wonderfully for instant comfort food.
Reheating
For the best texture, reheat slices in a toaster oven or regular oven at 300°F for about 5–10 minutes. Microwaving works in a pinch, but the oven method brings back that just-baked crispness on the outside.
FAQs
Can I use a different type of cheese in Zucchini Cheese Bread?
Absolutely! While sharp cheddar is classic for its bold flavor and meltiness, feel free to swap in Monterey Jack, Swiss, or even pepper jack for a bit of spice. Mixing cheeses can also add fun flavor layers.
Do I really need to squeeze the zucchini dry?
Yes, squeezing out the moisture is essential. Zucchini holds a lot of water, and if it’s too wet, your bread can turn out soggy or dense. A quick squeeze in a clean kitchen towel or paper towels does the trick.
Can I make Zucchini Cheese Bread gluten-free?
You can substitute your favorite 1:1 gluten-free flour blend in place of the all-purpose flour. Just check your baking powder and other ingredients to ensure they’re gluten-free as well.
What’s the best way to grate zucchini for this recipe?
A standard box grater works perfectly—use the medium or large holes for shreds that blend seamlessly into the batter. You don’t need to peel the zucchini; the skin adds lovely color and texture.
Can I bake this in muffin tins instead of a loaf pan?
Definitely! Divide the batter among greased or lined muffin cups and bake at 350°F for about 20–25 minutes. You’ll have adorable, portable Zucchini Cheese Bread muffins in no time.
Final Thoughts
There’s nothing quite like the aroma and flavor of homemade Zucchini Cheese Bread, and I can’t recommend this recipe enough. It’s easy, comforting, and a fantastic way to use up summer squash. Give it a try—you’ll find yourself coming back for “just one more” slice every time!
Print
Zucchini Cheese Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
This Zucchini Cheese Bread is a savory quick bread packed with grated zucchini and sharp cheddar cheese, perfect for a comforting snack or a side with soup or salad. Moist, flavorful, and easy to make, this American-style bread combines fresh herbs, garlic, and tangy buttermilk for a delightful homemade treat.
Ingredients
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 dried thyme or Italian seasoning
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup buttermilk or plain yogurt
Main Add-ins
- 1 cup grated zucchini (squeezed of excess moisture)
- 1 1/4 cups shredded sharp cheddar cheese (divided)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh chives or green onions (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried thyme or Italian seasoning until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly with the vegetable oil and buttermilk (or plain yogurt) until the mixture is smooth and creamy.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Add-ins: Carefully fold in the grated zucchini (well squeezed to remove excess moisture), 1 cup of cheddar cheese, grated Parmesan cheese, and if using, the chopped fresh chives or green onions.
- Prepare for Baking: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining 1/4 cup cheddar cheese over the top for a cheesy crust.
- Bake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The bread should be golden and firm to the touch.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Notes
- Squeeze the zucchini thoroughly to remove excess moisture to prevent a soggy bread texture.
- This savory loaf pairs wonderfully with butter, soups, or salads, making it a versatile addition to any meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can freeze slices wrapped tightly in plastic wrap and foil for up to 3 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
