If you’re looking for a delightful way to enjoy fresh zucchini beyond the usual stir-fries or salads, this Zucchini Cheese Bread Recipe is an absolute must-try. It’s a wonderfully moist, savory quick bread packed with cheesy goodness and just the right amount of herbs to make each slice flavorful and comforting. Whether you want a savory breakfast, an irresistible snack, or a perfect side to your soup, this recipe will quickly become your go-to. Plus, the subtle sweetness and texture of shredded zucchini blend beautifully with sharp cheddar and Parmesan, creating a loaf that’s as nutritious as it is delicious.
Ingredients You’ll Need
This recipe is a wonderful blend of simple ingredients that come together effortlessly yet deliver a rich flavor and great texture. Each component plays a key role, from the fluffiness given by the leaveners to the amazing savory punch brought by the cheeses and herbs.
- All-purpose flour (2 cups): The base of the bread, providing structure and a tender crumb.
- Baking powder (2 teaspoons): Helps the bread rise and become fluffy.
- Baking soda (½ teaspoon): Works with the acids in the recipe for extra lift.
- Salt (½ teaspoon): Enhances all the flavors beautifully without overpowering.
- Garlic powder (1 teaspoon): Adds a subtle warmth and depth to every bite.
- Dried oregano or Italian seasoning (1 teaspoon): Infuses the bread with fragrant herbs for a lovely Mediterranean touch.
- Large eggs (2): Bind the ingredients together while adding moisture.
- Milk (½ cup): Keeps the bread tender and moist.
- Vegetable oil or melted butter (¼ cup): Adds richness and a tender texture.
- Shredded zucchini (1 ½ cups): The star of the show, packed with moisture and nutrition, but make sure to squeeze out excess liquid to avoid sogginess.
- Shredded sharp cheddar cheese (1 cup): Brings a bold, tangy flavor that makes the bread irresistibly cheesy.
- Grated Parmesan cheese (¼ cup): Adds a nutty, salty note that enhances every slice.
- Chopped fresh chives or green onions (2 tablespoons, optional): For a fresh, slightly sharp flavor that brightens up the loaf.
How to Make Zucchini Cheese Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to a comfortable 350°F (175°C) and greasing a 9×5-inch loaf pan. This ensures your bread won’t stick and gives you that perfect crust.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together all the dry ingredients — flour, baking powder, baking soda, salt, garlic powder, and oregano. This evenly distributes the leavening agents and spices so your bread rises evenly and tastes harmonious.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs, then whisk in the milk and your choice of oil or melted butter. This liquid mixture will bring moisture and richness to the bread, balancing out the flour and enhancing tenderness.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients and stir just until combined. Be careful not to overmix — a few lumps are perfectly fine and help keep the bread light and fluffy.
Step 5: Fold in Zucchini and Cheeses
Gently fold in the shredded zucchini, sharp cheddar, Parmesan, and chives or green onions if you’re using them. These ingredients add incredible texture and flavor bursts throughout the bread, making every bite a little adventure.
Step 6: Bake Your Bread
Pour the batter into your greased pan and smooth the top with a spatula. Bake in the oven for 45 to 50 minutes, or until the top is beautifully golden brown and a toothpick inserted into the center comes out clean. This ensures your bread is cooked through but remains moist.
Step 7: Cool and Enjoy
Allow the bread to cool in the pan for about 10 minutes to firm up, then transfer it to a wire rack to cool completely. This step helps the bread set perfectly and makes slicing easier without crumbling.
How to Serve Zucchini Cheese Bread Recipe
Garnishes
One of the joys of this zucchini cheese bread is how versatile it is with garnishes. A little extra sprinkle of chopped chives, a smear of herb butter, or even a drizzle of honey can elevate it to a snack or accompaniment that feels a little special.
Side Dishes
This bread pairs wonderfully with a fresh salad, a warm bowl of tomato soup, or even alongside roasted chicken or grilled vegetables. Its savory nature complements so many dishes, making it a perfect addition to any meal.
Creative Ways to Present
Try toasting slices and serving them topped with a poached egg for breakfast or cutting small squares as party finger food with dips like garlic aioli or pesto. You can even make mini sandwiches with slices and your favorite deli ingredients — the possibilities are deliciously endless!
Make Ahead and Storage
Storing Leftovers
Wrap leftover zucchini cheese bread tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days. This keeps it moist and flavorful, ready for quick snacks or meals.
Freezing
Want to keep your bread longer? Freeze the whole loaf or individual slices in airtight freezer bags for up to 2 months. Just thaw at room temperature or toast directly from frozen for a quick treat.
Reheating
Reheat your bread slices in a toaster oven or regular oven at 300°F for about 10 minutes, or microwave a slice for 20-30 seconds. Reheating brings back the fresh-baked warmth and makes the cheese wonderfully melty again.
FAQs
Can I use gluten-free flour in this Zucchini Cheese Bread Recipe?
Absolutely! Just swap the all-purpose flour with your favorite gluten-free blend that includes xanthan gum or a similar binder to maintain the bread’s structure and texture.
Do I really need to squeeze out the moisture from the zucchini?
Yes, it’s important. Zucchini holds a lot of water, and if it’s too wet, your bread could turn out soggy or not bake properly. Using a clean kitchen towel or cheesecloth to press out excess moisture will give you the best results.
Can I substitute the cheddar cheese?
Sure! While sharp cheddar adds a wonderful tang, you can experiment with mozzarella, Gruyere, or even a spicy pepper jack depending on the flavor profile you want.
Is this Zucchini Cheese Bread Recipe suitable for vegetarians?
Yes, it’s vegetarian-friendly as written, especially if you use vegetable oil instead of butter or choose plant-based alternatives.
How do I know when the bread is fully baked?
The golden brown top is a good indicator, but the best test is to insert a toothpick in the center: it should come out clean or with just a few moist crumbs attached.
Final Thoughts
There’s truly nothing like the joy of slicing into a freshly baked loaf of zucchini cheese bread, warm and fragrant with herbs and cheese. I can’t recommend this Zucchini Cheese Bread Recipe enough for anyone searching for a way to celebrate zucchini in a savory, cheesy form that’s easy to make and even easier to love. So grab your ingredients and give this delicious bread a try — it’s bound to become a beloved staple in your kitchen!
Print
Zucchini Cheese Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
This Zucchini Cheese Bread is a savory quick bread combining shredded zucchini, sharp cheddar, and Parmesan cheese for a moist, flavorful loaf perfect for breakfast, snacking, or as a side with soups and salads. It’s easy to make and packed with cheesy goodness and subtle herbs.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or Italian seasoning
Wet Ingredients
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil or melted butter
Main Ingredients
- 1 ½ cups shredded zucchini (excess moisture squeezed out)
- 1 cup shredded sharp cheddar cheese
- ¼ cup 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) and grease a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried oregano or Italian seasoning until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then whisk in the milk and the vegetable oil or melted butter to create a smooth wet mixture.
- Mix Batter: Stir the wet ingredients into the dry ingredients just until they are combined. Avoid overmixing to maintain a tender bread texture.
- Add Zucchini and Cheeses: Fold in the shredded zucchini, sharp cheddar cheese, Parmesan cheese, and if using, the chopped fresh chives or green onions, evenly distributing them throughout the batter.
- Fill Loaf Pan: Pour the prepared batter into the greased loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 45–50 minutes. The bread is done when the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, which helps maintain its structure and prevents sogginess.
Notes
- Enjoy this savory bread for breakfast, as a snack, or served alongside soups and salads.
- Store leftovers wrapped in the refrigerator for up to 4 days to maintain freshness.
- For longer storage, freeze the bread for up to 2 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread, Snack
- Method: Baking
- Cuisine: American
