Zucchini Cheese Bread

Zucchini Cheese Bread tastes like a cross between garlic bread and a cheesy biscuit, with a tender crumb, crispy edges, and little pops of juicy zucchini in every bite. It works perfectly for busy weeknights or weekend brunch, since you mix it in one bowl and bake it in about an hour from start to finish. I first baked a version of this in a tiny apartment oven that ran hot, and it still turned out so good my neighbors asked for slices through the wall.

Why Make This Zucchini Cheese Bread at Home

You control everything at home, from the amount of cheese to the level of herbs and garlic. Store-bought versions often taste bland, but this one packs real flavor and uses fresh zucchini that you can see and taste.

You also use up extra zucchini without anyone at the table complaining about vegetables. The recipe comes together fast, uses simple pantry ingredients, and works with lots of different cheeses you probably already keep in your fridge.

This Zucchini Cheese Bread tastes ultra cheesy, moist, and full of flavor, and it disappears in minutes every time I bake it. ★★★★★

Ingredients You Need

• Zucchini:

  • 2 packed cups grated zucchini (about 2 medium).
  • Use firm, bright green zucchini with no soft spots.
  • Do not peel; the skin adds color and a bit of texture.

• All purpose flour:

  • 2 cups.
  • Use a standard unbleached flour; King Arthur or Gold Medal both work great.
  • If you use whole wheat flour, swap only half and add 1 to 2 extra tablespoons of milk.

• Baking powder:

  • 2 teaspoons.
  • Make sure it tastes neutral and not metallic; replace it if it is older than 6 months.

• Salt and pepper:

  • 1 teaspoon fine sea salt, ½ teaspoon black pepper.
  • Adjust salt if your cheese tastes very salty.

• Garlic powder and onion powder (optional but tasty):

  • ½ teaspoon each.
  • Use these if you want more savory flavor without chopping fresh garlic or onion.

• Dried herbs:

  • 1 teaspoon dried Italian seasoning or a mix of dried oregano and basil.
  • You can swap in 1 tablespoon chopped fresh herbs like parsley or chives.

• Cheese:

  • 1½ cups shredded cheese total.
  • I like 1 cup sharp cheddar plus ½ cup mozzarella for stretch.
  • You can also use Colby Jack, Monterey Jack, or pepper jack for a little kick.

• Milk:

  • ¾ cup whole milk or 2 percent.
  • Plant milk works if it tastes neutral; use unsweetened and unflavored.

• Eggs:

  • 2 large eggs.
  • Bring them to room temperature so they mix in smoothly.

• Oil or melted butter:

  • ⅓ cup neutral oil (like canola, avocado, or light olive oil) or melted unsalted butter.
  • Oil keeps the bread extra moist; butter adds richer flavor.

• Plain Greek yogurt or sour cream:

  • ¼ cup.
  • This adds tenderness and a slight tang that balances the cheese.

• Optional add ins:

  • 2 tablespoons chopped green onion.
  • 2 tablespoons finely chopped jalapeño for heat.
  • 2 tablespoons grated Parmesan on top for a cheesy crust.

Equipment

• 9 x 5 inch loaf pan (metal works best)
• Box grater or food processor with grating disc
• Large mixing bowl and small bowl
• Whisk and rubber spatula
• Clean kitchen towel or cheesecloth to squeeze zucchini
• Cooling rack
• Parchment paper (helps you lift the bread out easily)

Tips & Mistakes

• Squeeze the zucchini very well, or the batter turns soggy and the bread bakes up dense.
• Pack the grated zucchini into the measuring cup after you squeeze it, not before, so you get the right amount.
• Use freshly shredded cheese, because bagged shredded cheese contains starch that makes the bread heavier.
• Do not overmix the batter; stir only until no dry flour streaks remain, or the bread turns tough.
• Grease and line the pan with parchment so the loaf releases cleanly and keeps its shape.
• Check the bread early at 45 minutes, since every oven runs a little different, and pull it once a toothpick comes out with just a few moist crumbs.
• Let the bread cool at least 15 to 20 minutes before slicing, or it crumbles and the cheese pulls out in chunks.
• Store leftovers in the fridge if your kitchen runs warm, because the moisture from zucchini can cause mold on the counter.
• Reheat slices gently, not at high heat, so the cheese melts again without drying the crumb.

How to Make Zucchini Cheese Bread

Step 1: Prep the pan and oven

• Preheat your oven to 350°F.
• Grease a 9 x 5 inch loaf pan with oil or butter.
• Line the pan with a strip of parchment that hangs over the long sides, then lightly grease the parchment.

Step 2: Grate and drain the zucchini

• Wash and dry the zucchini, then trim the ends.
• Grate it on the large holes of a box grater or in a food processor.
• Place the grated zucchini in a clean kitchen towel, twist it tightly, and squeeze out as much liquid as you can over the sink.
• Fluff the squeezed zucchini and measure 2 packed cups.

Step 3: Mix the dry ingredients

• In a large bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, onion powder, and dried herbs.
• Add 1 cup of the shredded cheese to the flour mixture and toss to coat the shreds.
• This step helps the cheese distribute evenly and keeps it from sinking.

Step 4: Mix the wet ingredients

• In a separate bowl, whisk the eggs until smooth.
• Add the milk, oil or melted butter, and Greek yogurt or sour cream, then whisk until the mixture looks creamy and combined.
• Stir in the grated zucchini and any optional add ins like green onion or jalapeño.

Step 5: Combine wet and dry

• Pour the wet mixture into the bowl with the flour and cheese.
• Use a spatula to fold the batter together gently until no dry flour streaks remain.
• The batter will look thick and chunky, and that texture works well here.
• Do not beat the batter, or you develop too much gluten and the bread turns chewy.

Step 6: Fill the pan and top with cheese

• Scrape the batter into the prepared loaf pan and spread it into an even layer.
• Smooth the top with the spatula.
• Sprinkle the remaining ½ cup shredded cheese over the surface, and add Parmesan if you use it.

Step 7: Bake

• Place the pan on the middle rack of the oven.
• Bake for 50 to 60 minutes, until the top looks deep golden and a toothpick inserted in the center comes out with just a few moist crumbs.
• If the top browns too quickly, tent a piece of foil loosely over the pan for the last 10 to 15 minutes.

Step 8: Cool and slice

• Set the pan on a cooling rack and let the bread cool in the pan for 10 to 15 minutes.
• Use the parchment overhang to lift the loaf out of the pan and place it on the rack.
• Cool another 10 to 15 minutes before slicing so the cheese sets and the slices hold together.
• Use a serrated knife and gentle sawing motion for clean slices.

Variations I've Tried

• Extra herb version: Add 2 tablespoons chopped fresh parsley and 1 tablespoon chopped chives to the batter, and use a sharp white cheddar for a bright, savory loaf.
• Spicy jalapeño cheddar: Use 1½ cups pepper jack or sharp cheddar and stir in 2 tablespoons finely chopped jalapeño, seeds removed if you want mild heat.
• Garlic Parmesan pull apart style: Bake the batter in a greased 8 inch square pan, then cut into small squares and brush the tops with a mix of melted butter, minced garlic, and parsley.
• Gluten free test: Swap the flour with a cup for cup gluten free blend that includes xanthan gum; the bread turns out slightly more crumbly but still cheesy and tender.
• Mini loaves or muffins: Divide the batter into mini loaf pans or a greased muffin tin and bake 18 to 25 minutes, which works great for lunch boxes and snacks.

How to Serve Zucchini Cheese Bread

Serve Zucchini Cheese Bread warm or at room temperature with a simple green salad and grilled chicken or roasted vegetables. Pair a slice with scrambled eggs or an omelet for a savory breakfast that feels special but still easy. Kids love it as an after school snack with a side of sliced apples or carrot sticks. You can also serve thin slices with tomato soup or vegetable soup for a cozy, cheesy side.

How to store

• Room temperature: Keep the bread tightly wrapped at room temperature for up to 24 hours if your kitchen stays cool.
• Fridge: Store slices in an airtight container in the fridge for 4 to 5 days; place parchment between layers so they do not stick.
• Freezer: Wrap individual slices in plastic or parchment, place them in a freezer bag, and freeze for up to 2 months.
• Reheating: Reheat slices in a 325°F oven or toaster oven for 8 to 10 minutes, or in a skillet over low heat with a lid until warm and slightly crisp on the edges; avoid microwaving too long, since that can make the bread rubbery.

Zucchini Cheese Bread

Zucchini Cheese Bread tastes like a cross between garlic bread and a cheesy biscuit, with a tender crumb, crispy edges, and juicy bits of zucchini in every bite. It mixes in one bowl and bakes in about an hour, perfect for busy weeknights or weekend brunch.

Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups grated zucchini, well squeezed and packed (about 2 medium)
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried Italian seasoning (or dried oregano and basil)
• 1 1/2 cups shredded cheese, divided (such as 1 cup sharp cheddar and 1/2 cup mozzarella)
• 3/4 cup milk (whole or 2%)
• 2 large eggs, at room temperature
• 1/3 cup neutral oil or melted unsalted butter
• 1/4 cup plain Greek yogurt or sour cream
• 2 tablespoons chopped green onion
• 2 tablespoons finely chopped jalapeño, seeds removed for milder heat
• 2 tablespoons grated Parmesan cheese, for topping

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9 x 5 inch metal loaf pan, line it with a strip of parchment that overhangs the long sides, and lightly grease the parchment.
2. Wash and dry the zucchini, trim the ends, and grate on the large holes of a box grater or in a food processor. Place the grated zucchini in a clean kitchen towel, twist tightly, and squeeze out as much liquid as possible. Fluff and measure 2 packed cups of squeezed zucchini.
3. In a large bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, onion powder, and dried Italian seasoning. Add 1 cup of the shredded cheese and toss to coat it in the flour mixture.
4. In a separate bowl, whisk the eggs until smooth. Add the milk, oil or melted butter, and Greek yogurt or sour cream, and whisk until creamy and well combined. Stir in the grated zucchini and any optional green onion or jalapeño.
5. Pour the wet mixture into the dry ingredients. Use a spatula to gently fold the batter together just until no dry streaks of flour remain. The batter will be thick and chunky; do not overmix.
6. Scrape the batter into the prepared loaf pan and spread into an even layer. Smooth the top, then sprinkle the remaining 1/2 cup shredded cheese over the surface. Add grated Parmesan on top if using.
7. Bake on the middle rack for 50 to 60 minutes, or until the top is deep golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, tent the pan loosely with foil for the last 10 to 15 minutes of baking.
8. Place the pan on a cooling rack and let the bread cool in the pan for 10 to 15 minutes. Use the parchment overhang to lift the loaf out onto the rack. Cool another 10 to 15 minutes before slicing with a serrated knife, using a gentle sawing motion for clean slices.

Notes

Serve Zucchini Cheese Bread warm or at room temperature alongside salad and grilled chicken, roasted vegetables, scrambled eggs, or with tomato or vegetable soup. Store tightly wrapped at room temperature up to 24 hours if your kitchen is cool, or refrigerate slices in an airtight container for 4 to 5 days. For longer storage, wrap individual slices and freeze up to 2 months. Reheat gently in a 325°F oven, toaster oven, or covered skillet until warmed through and edges are slightly crisp.

Nutrition Information
Approximate per 1 of 10 slices: 240 calories; fat 14 g; saturated fat 6 g; carbohydrates 20 g; fiber 1 g; sugars 3 g; protein 9 g; sodium 420 mg. Values will vary based on specific ingredients, cheese choices, and portion size.