If you’re looking for a cozy, savory treat that’s packed with flavor and just the right amount of texture, you’re going to fall head over heels for this Zucchini Cheese Bread Recipe. It’s the perfect way to transform fresh zucchini into a moist, cheesy loaf that’s as comforting for breakfast as it is for an afternoon snack or dinner side. With sharp cheddar and Parmesan mingling throughout the tender crumb, this bread balances freshness and richness in every bite, making it an absolute must-try for anyone who loves a little twist on classic quick bread.

Zucchini Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Zucchini Cheese Bread Recipe starts with simple, approachable ingredients, each playing a key role in delivering irresistible flavor, moist texture, and that beautiful golden appearance. Here’s what you’ll gather before diving in:

2 cups shredded zucchini (moisture squeezed out): The star of the show, offering moisture and subtle earthiness without sogginess when properly prepared.
2 large eggs: Bind everything together and add richness to the loaf’s crumb.
¼ cup melted butter: Adds a lovely depth of flavor and tender texture.
¼ cup olive oil: Keeps the bread moist and imparts a mild fruitiness that complements the zucchini.
½ cup milk: Helps soften the batter and ensures the bread bakes up tender.
2 cups all-purpose flour: The backbone for structure, giving your bread that classic quick bread feel.
2 teaspoons baking powder: Provides the lift to make this bread light and fluffy.
½ teaspoon baking soda: Works with the acidity in the mixture for extra rise and texture.
½ teaspoon salt: Enhances all the flavors and balances the savory cheese notes.
½ teaspoon garlic powder: Adds a subtle, comforting savory depth without overpowering the fresh ingredients.
1 teaspoon dried Italian herbs: Brings in fragrant, earthy tones that pair perfectly with zucchini and cheese.
1 ½ cups shredded sharp cheddar cheese: Packs in bold, creamy meltiness with every bite you savor.
¼ cup grated Parmesan cheese: Provides a tangy, sharp contrast and lovely crusty finish on top.

How to Make Zucchini Cheese Bread Recipe

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 350°F (175°C) so that it’s perfectly hot when your batter is ready. Grease a 9×5-inch loaf pan thoroughly to ensure your zucchini cheese bread releases easily after baking without losing its beautiful shape.

Step 2: Mix the Wet Ingredients

Grab a large bowl and whisk together the eggs, melted butter, olive oil, and milk until completely smooth. This blend is the foundation of moisture and richness that will soak into the zucchini and help create a tender crumb you’ll love.

Step 3: Incorporate the Shredded Zucchini

Stir the shredded zucchini into the wet ingredients, making sure it’s evenly distributed. Remember, squeezing out excess moisture beforehand is key so that your final bread is moist but not soggy.

Step 4: Combine the Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried Italian herbs. These seasonings and leavening agents are what give your bread rise, flavor, and that subtle savory kick.

Step 5: Bring It All Together

Now gradually fold the dry ingredients into the wet mixture. Stir just until combined—avoid overmixing to keep your bread tender. Then gently fold in the sharp cheddar and Parmesan cheeses, spreading that cheesy goodness throughout the batter.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake in your preheated oven for 50 to 60 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean or with a few moist crumbs attached. Let it cool in the pan for about 10 minutes before transferring the loaf to a wire rack to cool completely.

How to Serve Zucchini Cheese Bread Recipe

Garnishes

This zucchini cheese bread shines on its own but adding a little fresh flair makes it even better. Sprinkle some finely chopped fresh basil or parsley on top to brighten the look and flavor, or add a light drizzle of good-quality olive oil infused with garlic or herbs. A generous smear of cream cheese or herb butter is also divine!

Side Dishes

Pair this savory bread with a bowl of hearty tomato soup or a crisp green salad to complement its richness. It’s fabulous alongside grilled vegetables or with a plate of cured meats and olives for a simple but elegant lunch or dinner spread.

Creative Ways to Present

Slice the bread thick and serve as a base for open-faced sandwiches topped with roasted peppers, avocado, or a fried egg. You can also cube it and toast the pieces lightly for an unexpected, flavorful crouton alternative in salads or even savory bread puddings.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your leftover zucchini cheese bread wrapped tightly in plastic wrap or stored in an airtight container. It will happily stay fresh in the refrigerator for up to 5 days, making it perfect for enjoying throughout the week.

Freezing

This bread also freezes beautifully. Wrap it tightly in plastic wrap and then foil or place it in a freezer bag. It can be frozen for up to 2 months without losing flavor or texture. Just thaw overnight in the refrigerator before enjoying.

Reheating

Reheat your zucchini cheese bread slices in a toaster oven or regular oven at 325°F until warmed through—about 10 minutes. This helps refresh the crust and melts the cheese inside, bringing back that fresh-from-the-oven feel every time.

FAQs

Can I use a different type of cheese in this recipe?

Absolutely! While sharp cheddar and Parmesan give this bread its classic flavor, you can experiment with mozzarella for a milder taste or pepper jack for a spicy kick. Just be mindful of the cheese’s moisture content to keep the bread from becoming soggy.

Do I have to peel the zucchini before shredding?

Not at all. The skin adds nice color and extra nutrients. Just make sure to wash the zucchini well and squeeze out excess moisture before mixing it into the batter to avoid a soggy loaf.

Is this bread suitable for freezing after baking?

Yes, this zucchini cheese bread freezes wonderfully once baked and cooled. Wrap it tightly to prevent freezer burn, and it will keep in the freezer for about two months. Thaw before reheating for best results.

Can I make this recipe gluten-free?

You can! Substitute the all-purpose flour for a gluten-free baking blend of equal amount. Keep in mind the texture might be slightly different, but the delicious cheesy zucchini flavors will still shine.

What is the best way to prevent the bread from drying out?

Properly wrapping the bread once cooled and storing it in an airtight container or plastic wrap helps lock in moisture. Avoid leaving it exposed to air, and if reheating, use gentle oven warming instead of a microwave for the best texture.

Final Thoughts

I genuinely hope you give this Zucchini Cheese Bread Recipe a whirl because it’s such an effortless way to enjoy the flavors of fresh zucchini combined with sharp cheeses in one scrumptious loaf. It’s wholesome and delicious with that perfect balance of savory and moist you’ll want to bake again and again. Happy baking and savor every cheesy bite!

Zucchini Cheese Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 45 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

This Zucchini Cheese Bread is a moist and flavorful savory loaf featuring shredded zucchini, sharp cheddar, and Parmesan cheese. Perfect for breakfast, brunch, or served alongside soups and salads, this quick bread combines wholesome ingredients with herb-infused goodness for a delicious homemade treat.

Ingredients

Scale

Wet Ingredients

2 large eggs
¼ cup melted butter
¼ cup olive oil
½ cup milk
2 cups shredded zucchini (moisture squeezed out)

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon garlic powder
1 teaspoon dried Italian herbs

Cheese

1 ½ cups shredded sharp cheddar cheese
¼ cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
Mix wet ingredients: In a large bowl, whisk together the eggs, melted butter, olive oil, and milk until the mixture is smooth and uniform in texture.
Add zucchini: Stir the shredded zucchini into the wet mixture, ensuring it is evenly distributed throughout.
Combine dry ingredients: In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried Italian herbs to blend all the leavening agents and seasonings.
Incorporate dry into wet: Gradually add the dry ingredients to the wet zucchini mixture, stirring gently just until combined to avoid overmixing, which can toughen the bread.
Fold in cheeses: Carefully fold the shredded cheddar and grated Parmesan cheese into the batter, ensuring even distribution without deflating the mixture.
Pour and spread batter: Pour the batter into the prepared loaf pan and spread it evenly to ensure uniform baking.
Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes to firm up before turning it out onto a wire rack to cool completely.

Notes

Squeeze out as much moisture as possible from the shredded zucchini to prevent soggy bread.
This savory loaf works well for breakfast, brunch, or as a delicious side to soups and salads.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
For longer storage, wrap tightly and freeze to preserve freshness.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American