If there’s one thing I look forward to each summer, it’s grating garden-fresh zucchini into this irresistible Zucchini Cheese Bread. Imagine the aroma of cheddar and parmesan mingling with herbs and warm bread, filling your kitchen with promise! The crumb is moist yet sturdy, flecked with vibrant green and pockets of cheese, while a hint of pepper and garlic rounds out every bite. This savory quick bread is the answer to using up zucchini abundance and makes for a savory side dish you’ll crave for breakfast, lunch, or a snack.

Zucchini Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of everyday ingredients come together to create such a satisfying loaf. Each one brings its own magic—think irresistible cheesiness, fresh pops of green, and tender, rich crumb.

All-purpose flour: The backbone for the bread’s structure, providing a soft yet hearty base that holds up to the mix-ins.
Baking powder: Gives the loaf a gentle lift for that classic quick bread rise and light texture.
Baking soda: Works with the buttermilk for extra tenderness and helps the loaf bake up golden.
Salt: Balances out the richness and ensures every flavor shines through.
Garlic powder: Adds a layer of savory, aromatic depth without overpowering the delicate zucchini.
Black pepper: Just a little, for a subtle bit of warmth that sharpens the overall flavor.
Eggs: Help bind the batter together and give the loaf that perfect, sliceable texture.
Vegetable oil: Keeps every bite moist, tender, and deliciously rich.
Buttermilk: Adds a slight tang and encourages the ideal crumb you want in Zucchini Cheese Bread.
Shredded zucchini (excess moisture squeezed out): The star! It brings wonderful moisture, color, and a garden-fresh flavor.
Shredded sharp cheddar cheese: Melts throughout for savory, cheesy pockets in every slice.
Grated parmesan cheese: Lends a salty-nutty note that pairs perfectly with the sharp cheddar.
Chopped fresh chives or green onions: Adds color and a gentle oniony kick for freshness.

How to Make Zucchini Cheese Bread

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 350°F. Grease a 9×5-inch loaf pan, or line it with parchment paper for easy removal later. This little step ensures your Zucchini Cheese Bread comes out perfectly, no sticking or crumbling at the finish line.

Step 2: Whisk the Dry Ingredients

Grab a large bowl and whisk together your flour, baking powder, baking soda, salt, garlic powder, and black pepper. Mixing these dry ingredients thoroughly ensures that every slice bakes up evenly, with seasoning and leavening spread throughout.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the eggs until the yolks and whites are combined. Next, whisk in the vegetable oil and buttermilk. This mixture brings richness and helps the bread stay moist after baking.

Step 4: Mix the Batter

Pour the wet ingredients into your bowl of dry ingredients, stirring gently until just combined. Overmixing can lead to dense bread, so stop as soon as everything is mostly incorporated—a few small streaks of flour are just fine at this stage.

Step 5: Fold in Zucchini, Cheese, and Chives

Now, the fun part: fold in the shredded zucchini (make sure it’s well squeezed), cheddar cheese, parmesan, and chives. You want these bits to be evenly distributed so every slice of Zucchini Cheese Bread is dotted with melty cheese and pops of green.

Step 6: Bake

Spoon the batter into your prepared loaf pan and smooth the top. Slide the pan into your preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a crumb or two (melted cheese is normal!).

Step 7: Cool and Slice

Allow the bread to cool in the pan for about 10 minutes before turning it out onto a wire rack. This resting time lets the loaf settle, making it easier to slice without crumbling. Let it cool completely before cutting into thick, glorious slices.

How to Serve Zucchini Cheese Bread

Garnishes

For an appetizing finish, sprinkle more grated Parmesan, a handful of chopped chives, or even a dash of red pepper flakes across the top before serving. Each garnish brings color and a little extra pop, making the bread not only delicious but beautiful on the plate.

Side Dishes

Zucchini Cheese Bread is a dream alongside a big summer salad, a bowl of soup, or even scrambled eggs for brunch. The savory, cheesy flavors make it a versatile side for all sorts of meals, from weeknight family dinners to picnic spreads.

Creative Ways to Present

Try cutting the bread into cubes and toasting them for savory croutons, or slice it thick and grill each piece for a crisp-edged sandwich base. Zucchini Cheese Bread also makes fantastic party finger food when cubed and served with herby dips or a cheese platter.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Zucchini Cheese Bread in an airtight container at room temperature for up to three days. The flavors continue to mingle, often making the bread even more delicious the next day!

Freezing

This bread freezes wonderfully. Slice and wrap individual pieces, or wrap the whole loaf well in plastic and foil. It will happily keep in the freezer for up to two months, ready for whenever the craving hits.

Reheating

For the best texture, warm slices in a toaster oven or regular oven at 300°F for 7-10 minutes. This revives the crust and melts the cheese just enough to make every bite taste like it’s fresh from the oven.

FAQs

Can I use a different type Side Dish

Yes! Feel free to swap out the sharp cheddar for pepper jack, Monterey Jack, or even Swiss. Each cheese will bring a unique flavor and melt differently, so you can have fun experimenting with your favorite varieties.

How do I prevent a soggy loaf?

The key is to squeeze as much moisture as possible out of the shredded zucchini before adding it to the batter. You can use a kitchen towel or cheesecloth for this step—your bread will bake up moist, not wet.

What’s the best way to shred zucchini for this recipe?

A regular box grater works perfectly. Use the broad, coarse side for tender strands of zucchini that melt into the batter, creating that signature Zucchini Cheese Bread texture.

Is it possible to make this bread gluten-free?

Absolutely! Simply substitute your favorite 1:1 gluten-free all-purpose baking flour. The results are slightly different but still delicious, especially with all the cheesy, herby goodness packed inside.

Can I make muffins instead of a loaf?

Yes, you can turn the Zucchini Cheese Bread batter into savory muffins. Simply divide the batter among a greased muffin tin and bake at 350°F for about 20–25 minutes, or until golden and set in the center.

Final Thoughts

If you’re ready to fall in love with your garden or farmers’ market zucchini all over again, give this Zucchini Cheese Bread a try. It’s cozy, cheesy, and packed with flavor, and once you taste that first slice, you’ll wonder how you ever lived without it!

Zucchini Cheese Bread Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

A delicious and savory quick bread recipe, this Zucchini Cheese Bread is packed with flavor from shredded zucchini, sharp cheddar cheese, and Parmesan. Perfect for a side dish or snack.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Wet Ingredients:

2 large eggs
1/3 cup vegetable oil
1/2 cup buttermilk

Additional Ingredients:

1 1/2 cups shredded zucchini (excess moisture squeezed out)
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives or green onions

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Instructions

Preheat the oven: Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
Combine wet ingredients: In a separate bowl, beat the eggs, then mix in oil and buttermilk.
Combine mixtures: Add the wet ingredients to the dry ingredients and stir until just combined.
Add remaining ingredients: Fold in zucchini, cheddar cheese, Parmesan, and chives.
Bake: Pour the batter into the loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and slice: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra flavor, consider adding red pepper flakes or using pepper jack instead of cheddar.
This bread can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

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