Zucchini Cheese Bread

Why You’ll Love This Recipe

Zucchini Cheese Bread is a savory, moist quick bread that’s loaded with fresh shredded zucchini and melty cheese. Perfect as a side dish, snack, or even light lunch, this flavorful loaf combines a soft, tender crumb with cheesy richness and a subtle earthy sweetness from the zucchini. It’s a great way to use up summer produce and satisfy your comfort food cravings in one easy bake.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flour
baking powder
baking soda
salt
black pepper
eggs
vegetable oil or melted butter
milk
shredded zucchini (squeezed dry)
shredded cheddar cheese
grated Parmesan cheese
chopped green onions or chives (optional)
garlic powder (optional)

directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and garlic powder if using.

In another bowl, beat the eggs, then whisk in the oil and milk until well combined.

Add the wet ingredients to the dry mixture and stir until just combined.

Fold in the shredded zucchini, cheddar cheese, Parmesan cheese, and green onions if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (8-10 slices).
Preparation time: 15 minutes
Baking time: 45-55 minutes
Cooling time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Use pepper jack or mozzarella for a different cheese flavor.
Add cooked bacon or ham bits for a heartier loaf.
Mix in chopped fresh herbs like parsley or thyme.
Replace some of the flour with whole wheat flour for added nutrition.
Top with extra cheese before baking for a cheesy crust.

storage/reheating

Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, warm slices in the toaster or oven at 325°F (160°C) until heated through.
Freeze slices wrapped individually for up to 2 months. Thaw at room temperature or toast directly from frozen.

FAQs

Do I need to peel the zucchini?
No, the peel is soft and adds color and texture.

How do I prevent a soggy bread?
Squeeze out as much moisture as possible from the shredded zucchini before adding.

Can I use pre-shredded cheese?
Yes, but freshly shredded melts better and gives a smoother texture.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Can I use almond or oat milk?
Yes, any milk will work in this recipe.

Why did my bread sink in the middle?
Overmixing or underbaking can cause sinking—mix just until combined and check doneness.

Is this bread very cheesy?
It has a rich cheesy flavor without being overwhelming.

Can I use other vegetables?
Finely grated carrots or chopped spinach can be added or substituted.

Can I bake this as muffins?
Yes, divide the batter into a greased muffin tin and bake at 350°F (175°C) for 18-22 minutes.

What can I serve with it?
Great with soups, salads, eggs, or simply with a pat of butter.

Conclusion

Zucchini Cheese Bread is a hearty, flavorful way to enjoy garden-fresh zucchini with the comforting appeal of cheese and soft homemade bread. Whether served warm from the oven or toasted the next day, it’s a satisfying and versatile recipe that brings together simplicity and deliciousness in every bite.

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