Irresistible Zucchini Cheese Bread Recipe in 5 Steps

Oh, zucchini – that sneaky little vegetable that somehow multiplies overnight in summer gardens! If you’re like me, you’ve stared at a pile of them wondering, “What else can I possibly make?” Well, my friend, let me introduce you to my absolute favorite solution: Zucchini Cheese Bread. This isn’t your average sweet zucchini bread – nope, this savory wonder is packed with sharp cheddar and makes the most irresistible snack or side dish.

I first discovered this recipe during one of those “I must use up all these zucchinis NOW” moments. My neighbor Margaret (bless her heart) brought over yet another basket from her garden, and I panicked. But then – aha! – I remembered watching my aunt make something similar years ago. A few tweaks later, and voila! This zucchini cheese bread became my go-to recipe that disappears faster than I can bake it.

What makes this bread so special? It’s unbelievably simple – just mix, pour, bake – but delivers incredible flavor. The zucchini keeps it beautifully moist, while the cheese gives it this rich, savory depth that makes people keep coming back for “just one more slice.” Plus, it solves that zucchini overload problem in the tastiest way possible. Trust me, once you try this, you’ll be secretly hoping your garden (or neighbor) produces even MORE zucchini!

Why You’ll Love This Zucchini Cheese Bread

Let me count the ways this bread will become your new kitchen staple:

• Sneakily easy – Just mix, pour, and bake. No fancy techniques needed!
• Zucchini whisperer – Turns that garden overflow into something everyone actually wants to eat
• Savory superstar – Forget sweet breads, this cheesy version is downright addictive
• Versatile victor – Equally perfect with morning coffee, afternoon snacks, or as a dinner side
• Crowd-pleaser – Kids and adults alike devour it before I can say “there’s zucchini in this!”

Seriously, I’ve made this recipe more times than I can count, and it never fails to disappear fast!

Ingredients for Zucchini Cheese Bread

Here’s everything you’ll need to make magic happen – trust me, each ingredient plays a special role in creating that perfect savory-sweet balance:

• 2 cups grated zucchini (after squeezing out excess moisture – I’ll show you my foolproof method later)
• 1 cup shredded sharp cheddar cheese (please don’t use pre-shredded – it’s worth grating your own for that melty perfection)
• 2 cups all-purpose flour (spooned and leveled, none of that packed measuring nonsense)
• 1 teaspoon baking powder (make sure yours is fresh – test it if it’s been sitting awhile)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (I prefer kosher, but table salt works too)
• 2 large eggs (room temperature makes them mix better – I leave them out while prepping other ingredients)
• 1/2 cup vegetable oil (or melted butter if you’re feeling fancy)
• 1/4 cup milk (any kind works, though whole milk gives it extra richness)

A quick note about the zucchini – you’ll need about 1 medium zucchini to get 2 cups grated. And yes, squeezing out the liquid is CRUCIAL unless you want soggy bread (we’ve all been there). More on that in the tips section!

How to Make Zucchini Cheese Bread

Alright, let’s get baking! This recipe comes together so easily you’ll wonder why you haven’t been making it every week. Just follow these simple steps, and you’ll have the most delicious savory bread in no time. I’ve made this enough times to know every little trick that ensures perfect results!

Preparing the Batter

First things first – grab two mixing bowls (one large, one medium). In the large bowl, whisk together your flour, baking powder, baking soda, and salt. Now, in the medium bowl, beat those eggs like they owe you money! Add the oil and milk, whisking until everything’s nice and combined. Tip in your squeezed-dry zucchini and give it a good stir. Here’s the important part – pour the wet ingredients into the dry and mix JUST until combined. A few flour streaks are fine – overmixing makes tough bread, and we want tender!

Baking the Zucchini Cheese Bread

While you were mixing, your oven should have been preheating to 350°F (175°C). Grease up that 9×5 inch loaf pan really well – I use butter and a light dusting of flour. Now gently fold in your shredded cheese (see how it turns the batter into this gorgeous golden color?). Pour it all into your prepared pan and pop it in the oven for 50-60 minutes. The magic number is usually 55 minutes in my oven, but start checking at 50 – it’s done when a toothpick comes out with just a few moist crumbs. Let it cool in the pan for 10 minutes before turning it out – patience here prevents crumbling!

Tips for Perfect Zucchini Cheese Bread

After making this recipe more times than I can count (seriously, my family requests it weekly), I’ve learned all the little tricks that take it from good to “Oh-my-goodness-can-I-have-the-recipe” amazing:

• Squeeze that zucchini DRY – After grating, pile it in a clean kitchen towel and wring out every drop of moisture. Your bread will thank you by not turning into a soggy mess!
• Freshly grate your cheese – Those pre-shredded bags have anti-caking agents that make the texture weird. Take the extra minute to grate a block – the meltiness is worth it.
• Don’t overmix – Stir just until the flour disappears. A few lumps are fine – overworking the batter makes the bread tough.
• Watch the clock – Set a timer for 50 minutes and start checking. You want that toothpick to come out with moist crumbs, not clean (that means it’s overbaked).
• Let it rest – I know it’s tempting, but wait at least 10 minutes before slicing. That patience gives the bread time to set up properly.

And here’s my bonus tip – if you want extra cheesy goodness, reserve a handful of cheese to sprinkle on top before baking. It creates this gorgeous golden crust that makes everyone’s eyes light up when you bring it to the table!

Variations for Zucchini Cheese Bread

One of my favorite things about this recipe is how easily you can mix it up based on what’s in your fridge or garden! Here are some of my go-to twists that keep this bread exciting every time I make it:

• Herb explosion – Try adding a handful of fresh chopped herbs right into the batter. My personal favorite combo is chives and dill (about 2 tablespoons total), but basil or thyme work beautifully too. The fresh herbs make the bread smell incredible while baking!
• Cheese swap – While sharp cheddar is classic, don’t be afraid to experiment! Pepper jack adds a nice kick, gruyère makes it fancy, or mozzarella gives you those gorgeous cheese pulls when it’s warm. Just keep the total cheese amount about the same.
• Spice it up – A pinch of garlic powder (about 1/2 teaspoon) or some crushed red pepper flakes (start with 1/4 teaspoon) can add wonderful depth. My husband loves when I add both for what he calls “zucchini bread with attitude!”

The best part? You can mix and match these ideas – maybe try half cheddar and half parmesan with rosemary? Whatever you choose, it’s hard to go wrong when you start with zucchini and cheese as your base!

Serving Suggestions for Zucchini Cheese Bread

Oh, the possibilities with this bread! My absolute favorite way is warm from the oven with a smear of salted butter – the way it melts into those cheesy pockets is just heavenly. But don’t stop there! It’s incredible alongside a bowl of tomato soup (my rainy day go-to) or as part of a brunch spread with fresh fruit salad. I often serve it at room temperature with charcuterie boards too – the savory flavor pairs perfectly with cured meats and olives. Pro tip: if you’ve got leftovers (lucky you!), a quick toast brings back that fresh-from-the-oven magic!

Storing and Reheating Zucchini Cheese Bread

Now, let’s talk about keeping your zucchini cheese bread delicious beyond baking day (if it lasts that long!). I’ve learned through trial and error – okay, mostly error – the best ways to store and revive this savory treasure.

First things first: cool it completely before storing. I know it’s tempting to wrap it up warm, but that steam turns into moisture that makes the bread soggy. I usually leave mine on a wire rack for at least an hour before putting it away.

For storage, wrap the cooled loaf tightly in aluminum foil or plastic wrap, or pop it in an airtight container. It’ll stay fresh at room temperature for about 2 days, or you can refrigerate it for up to 5 days (though the texture changes slightly). My favorite trick? Slice it before storing – then you can grab individual pieces whenever a craving hits!

Now for reheating – skip the microwave unless you want rubbery bread! Instead, I use one of these methods:

• Oven method: Wrap slices in foil and warm at 300°F (150°C) for 5-10 minutes
• Toaster oven: Perfect for single slices – just watch closely so the cheese doesn’t burn
• Skillet revival: My secret weapon! Lightly butter a skillet and toast slices over medium heat until golden

And here’s my freezer tip: This bread freezes beautifully for up to 3 months. Wrap individual slices in plastic wrap, then foil, and pop them in a freezer bag. To serve, thaw overnight in the fridge or reheat straight from frozen (add a few extra minutes to the oven time). Perfect for when unexpected guests drop by!

Nutritional Information for Zucchini Cheese Bread

Okay, let’s talk numbers – because as much as we’d all love to pretend cheese bread is a health food (I wish!), it’s good to know what you’re enjoying. Here’s the breakdown per slice (based on cutting the loaf into 12 generous portions):

• Calories: About 180-200 per slice (perfect for satisfying that snack craving!)
• Fat: 10g (most from the cheese and oil – but hey, that’s where the flavor lives)
• Protein: 5g (thanks to the eggs and cheese – not bad for bread!)
• Carbs: 18g (including 1g fiber from the zucchini)
• Sodium: Around 200mg (the cheese does most of the heavy lifting here)

Now, full disclosure – these numbers can dance around depending on your exact ingredients. Did you use extra-sharp cheddar instead of mild? That’ll change the fat content slightly. Whole milk versus skim? There’s a tiny difference. And if you’re like me and can’t resist that extra sprinkle of cheese on top, well… let’s just say I don’t count those calories with my heart full of joy!

The zucchini actually makes this a somewhat smarter choice than regular cheese bread – you’re getting some veggie goodness in there. I like to think of it as “balanced indulgence.” But seriously, this isn’t diet food – it’s soul food. And sometimes that’s exactly what we need!

Important note: These are estimates based on standard ingredients. Your exact nutrition may vary depending on brands and exact measurements. If you need precise numbers for dietary reasons, I recommend plugging your specific ingredients into a nutrition calculator.

Frequently Asked Questions

After sharing this zucchini cheese bread recipe with countless friends (and fielding all their questions), here are the answers to what everyone wants to know:

Q1. Can I freeze zucchini cheese bread?
Absolutely! In fact, I always keep a loaf in my freezer for emergencies (by which I mean sudden bread cravings). Let it cool completely, then wrap tightly in plastic wrap followed by foil. It’ll stay perfect for up to 3 months. Thaw overnight in the fridge or pop slices straight into the toaster oven from frozen.

Q2. Can I use other cheeses besides cheddar?
Oh yes – the cheese world is your oyster! My favorite swaps are pepper jack for spice, gruyère for elegance, or even a cheddar-mozzarella blend for ultimate meltiness. Just stick to about 1 cup total of whatever cheese you choose. And remember – freshly grated always works best!

Q3. My zucchini bread turned out soggy – what went wrong?
Ah, the dreaded sog! Nine times out of ten, it’s because the zucchini wasn’t squeezed dry enough. Those little green shreds hold more water than you’d think. Next time, really wring them out in a clean kitchen towel – you’ll be shocked how much liquid comes out. Also, make sure your bread cools completely before wrapping it up.

Q4. Can I make this gluten-free?
You bet! I’ve successfully made it with a 1:1 gluten-free flour blend (my favorite is the one with the blue label). The texture is slightly different but still delicious. Just be extra careful not to overmix the batter, as GF flours can get gummy if overworked.

Q5. How do I know when the bread is done baking?
The toothpick test is your best friend here – but with a twist. Insert it near the center (not the crack that forms on top), and look for moist crumbs, not wet batter. The top should be golden, and the edges will pull slightly away from the pan. If it starts getting too dark but isn’t done inside, tent it loosely with foil.

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