If you’re looking for a deliciously cheesy twist on classic quick bread, look no further than Zucchini Cheese Bread. This savory loaf balances plenty of cheddar and Parmesan with the subtle sweetness of fresh zucchini, making it an irresistible addition to any meal or snack time. With its tender crumb, golden crust, and herby aroma, Zucchini Cheese Bread is the ideal recipe for anyone seeking an easy, foolproof way to use up summer squash while creating a crowd-pleasing treat.

Zucchini Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

Whipping up Zucchini Cheese Bread requires only a handful of everyday ingredients, but each one plays an essential role in building flavor, moisture, and that mouthwatering melt-in-your-mouth texture. Gather everything ahead of time for the easiest prep imaginable!

Zucchini: Grate and squeeze out as much moisture as possible for a perfect crumb and no sogginess.
Eggs: Act as the binder, keeping the loaf light and structured.
Vegetable oil: Brings moisture without overpowering any of the flavors.
Milk: Adds richness and helps everything come together smoothly.
All-purpose flour: The classic foundation for quick breads with the right level of heartiness.
Baking powder and baking soda: Work together to create that beautiful rise and tender crumb.
Salt: Brightens all the savory notes so the cheese really shines.
Garlic powder: Infuses a subtle kick of flavor that pairs perfectly with the cheese and zucchini.
Dried oregano: Brings a gentle herbaceousness that makes each bite feel special.
Sharp cheddar cheese (shredded): The star of the show—a generous amount ensures you get plenty of cheese pull in every slice.
Parmesan cheese (grated): Provides that salty, nutty depth and elevates the whole loaf.

How to Make Zucchini Cheese Bread

Step 1: Prep the Pan and Preheat the Oven

Start by preheating your oven to 350°F, and grease a 9×5-inch loaf pan or line it neatly with parchment paper. Lining with parchment makes removing the bread a breeze, ensuring every slice looks as good as it tastes.

Step 2: Whisk Together Wet Ingredients

In a large mixing bowl, whisk the eggs until they’re well blended, then add in the vegetable oil and milk. Stir vigorously—the mixture should look smooth and creamy, a perfect blank canvas for the next additions.

Step 3: Add the Zucchini

Fold the grated zucchini into the wet ingredients. This is where the magic begins—zucchini adds moisture and an irresistible tenderness to the bread. Just make sure it’s well-squeezed so your loaf stays fluffy, not soggy.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and oregano. This quick step makes sure all the leavening and seasonings are evenly distributed before joining the wetter mixture.

Step 5: Combine Wet and Dry Mixes

Pour the dry mix into the bowl of wet ingredients. Using a spatula or wooden spoon, gently stir just until everything is combined—it’s okay if a few flecks of flour remain. The key here is not to overmix, preserving that tender crumb characteristic of great Zucchini Cheese Bread.

Step 6: Fold in the Cheeses

Now for the best part: add the sharp cheddar and Parmesan cheese, folding them evenly throughout the batter. Tiny pockets of melty, savory cheese will make every slice a treat.

Step 7: Bake

Pour the batter into your prepared pan, smoothing the top with a spatula to ensure an even rise. Bake for 50–60 minutes, or until the loaf is deep golden and a toothpick inserted in the center comes out clean. The aroma will be a clear sign it’s almost ready!

Step 8: Cool and Slice

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This rest helps keep the loaf from crumbling when sliced—and builds anticipation for your first bite.

How to Serve Zucchini Cheese Bread

Garnishes

A sprinkle of freshly chopped parsley or chives gives Zucchini Cheese Bread a burst of color and a delicate pop of freshness. If you love extra cheese, grate a touch more Parmesan over the still-warm loaf for added richness.

Side Dishes

This loaf pairs beautifully with soups such as tomato basil or creamy broccoli, and it’s equally at home alongside scrambled eggs for brunch. For a satisfying snack, serve slices with a dollop of herbed cream cheese or a swipe of salty butter.

Creative Ways to Present

Cut your Zucchini Cheese Bread into thick cubes for a party platter with toothpicks, or slice thin and toast for delicious savory crostini. It also makes a playful base for open-faced sandwiches topped with roasted veggies or sliced turkey.

Make Ahead and Storage

Storing Leftovers

Keep your Zucchini Cheese Bread fresh by wrapping cooled slices tightly in plastic wrap or aluminum foil, then storing at room temperature for up to two days. For longer freshness, slip the wrapped bread into an airtight container and refrigerate for up to five days.

Freezing

Zucchini Cheese Bread freezes like a dream! Simply wrap individual slices or the whole loaf in plastic and then foil to prevent freezer burn. Store in the freezer for up to three months. When ready to eat, thaw at room temperature or defrost overnight in the fridge.

Reheating

To reheat, warm slices in a 300°F oven for about 10 minutes, or lightly toast in a skillet for a golden, crisp edge. Microwave reheating works in a pinch, but oven or skillet methods keep the bread’s texture at its best.

FAQs

Can I use a different cheese?

Absolutely! While sharp cheddar and Parmesan give the classic flavor, feel free to experiment with Gruyere, mozzarella, or even pepper jack for a little kick. Just make sure the cheese melts well and packs the punch you crave.

Why is it important to squeeze the zucchini?

Zucchini holds a lot of water, and if you skip this step, your bread can turn out dense or even soggy. Squeezing out the water ensures your Zucchini Cheese Bread has a tender, airy crumb and bakes up beautifully every time.

Can this bread be made gluten-free?

Yes, substitute a reliable gluten-free all-purpose flour blend for the wheat flour. Ensure your baking powder and soda are gluten-free too. The texture may be slightly different, but it will still be delicious!

Can I make muffins with this batter?

Definitely! Simply divide the batter among greased muffin cups and bake at 350°F for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. Perfect for grab-and-go breakfasts or snacks!

What’s the best way to serve Zucchini Cheese Bread warm?

For maximum flavor, slice and serve shortly after baking, or give individual slices a quick warm-up in the oven or toaster oven. The melty cheese will have everyone coming back for seconds.

Final Thoughts

If you’re searching for a quick, savory bake that’s packed with comfort and flavor, Zucchini Cheese Bread is a must-try. Every slice offers cheesy satisfaction and garden-fresh appeal. Give it a whirl—you might just find your new favorite snack, side, or anytime treat!

Zucchini Cheese Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

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

Print Recipe

Description

This Zucchini Cheese Bread is a delightful savory quick bread that’s perfect as a side dish or a snack. Packed with grated zucchini and a blend of cheeses, it’s a flavorful and comforting treat.

Ingredients

Scale

Ingredients:

2 cups grated zucchini (squeezed to remove excess moisture)
2 large eggs
1/3 cup vegetable oil
1/2 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix wet ingredients: In a large bowl, whisk together the eggs, oil, and milk. Stir in the grated zucchini.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and oregano.
Combine wet and dry: Add the dry ingredients to the wet mixture and stir until just combined. Fold in the shredded cheddar and Parmesan cheeses.
Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Be sure to squeeze as much moisture from the zucchini as possible to avoid a soggy loaf.
This bread pairs wonderfully with soups or makes a savory snack on its own.
You can also add chopped scallions or a pinch of red pepper flakes for extra flavor.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Side Dish, Snack
Method: Baking
Cuisine: American