Zucchini Cheese Bread

Why You’ll Love Zucchini Cheese Bread Recipe

This Zucchini Cheese Bread is a savory twist on traditional quick breads. It’s incredibly moist thanks to the zucchini and sour cream (or yogurt), while the blend of cheeses adds a deliciously rich flavor. You don’t need a mixer, and everything comes together in a few simple steps. Whether served warm with butter or toasted the next day, it’s always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups grated zucchini, excess moisture squeezed out

• 1 cup shredded cheddar cheese

• 1/2 cup grated Parmesan cheese

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp black pepper

• 2 large eggs

• 1/2 cup vegetable oil or melted butter

• 1/2 cup sour cream or plain Greek yogurt

• 1/4 cup milk

• 1 tbsp chopped fresh parsley or basil (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, combine the grated zucchini, cheddar cheese, and Parmesan cheese. Mix well.

3. In another bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.

4. In a separate bowl, beat the eggs. Add the vegetable oil (or melted butter), sour cream (or yogurt), and milk. Mix until smooth.

5. Gradually stir the dry ingredients into the wet mixture until just combined—avoid overmixing.

6. Fold in the zucchini and cheese mixture along with parsley or basil, if using.

7. Pour the batter into the prepared loaf pan and spread evenly.

8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (approximately 10–12 slices).
Prep time: 15 minutes
Bake time: 50–60 minutes
Cooling time: 20 minutes
Total time: about 1 hour 30 minutes

Variations

• Add protein: Mix in chopped cooked bacon or diced ham for extra flavor.

• Make it spicy: Add a pinch of red pepper flakes or diced jalapeños to the batter.

• Try other cheeses: Swap cheddar for Monterey Jack, mozzarella, or pepper jack.

• Use whole wheat flour: Replace half the all-purpose flour with whole wheat for a slightly denser, more nutritious bread.

• Go gluten-free: Use a 1:1 gluten-free flour blend to make this bread gluten-free.

Storage/Reheating

Store the cooled bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
Reheat slices in a toaster oven or microwave until warmed through.

FAQs

How do I prevent my zucchini bread from being soggy?

Be sure to squeeze out as much moisture as possible from the grated zucchini before mixing it into the batter.

Can I make this bread without eggs?

Yes, you can use egg substitutes like flax eggs or a commercial egg replacer, though texture may slightly vary.

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

Use the large holes of a box grater for best texture. No need to peel the zucchini.

Can I make muffins with this recipe instead of a loaf?

Absolutely. Just divide the batter into a greased muffin tin and bake at 350°F for 20–25 minutes.

Is this bread healthy?

It includes vegetables and can be made healthier with Greek yogurt and whole wheat flour, but it is still a treat due to the cheese and oil.

Can I add nuts to this bread?

Yes, chopped walnuts or pecans can add a pleasant crunch and nutty flavor.

Why is my zucchini bread dense?

Overmixing the batter or not measuring ingredients correctly can cause a dense texture.

Can I use frozen zucchini?

Yes, just be sure to thaw and squeeze out all excess water before using it in the recipe.

What can I use instead of sour cream or Greek yogurt?

Plain yogurt, buttermilk, or even a combination of milk and vinegar can work as substitutes.

How do I know when the bread is done baking?

Insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s ready.

Conclusion

Zucchini Cheese Bread is a flavorful and satisfying savory loaf that’s perfect any time of day. It’s easy to make, uses simple pantry staples, and is a great way to sneak in some extra veggies. Whether you’re serving it alongside soup, enjoying it as a snack, or packing it in lunches, this bread is sure to become a staple in your kitchen.

Zucchini Cheese Bread

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This savory Zucchini Cheese Bread combines shredded zucchini, cheddar, and Parmesan into a moist, flavorful loaf. Perfect as a snack, side, or light meal.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8-10 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups grated zucchini, excess moisture squeezed out
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 2 large eggs
• 1/2 cup vegetable oil or melted butter
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup milk
• 1 tbsp chopped fresh parsley or basil (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the grated zucchini, cheddar cheese, and Parmesan cheese. Mix well.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
4. In a separate bowl, beat the eggs, then add the vegetable oil (or melted butter), sour cream (or yogurt), and milk. Mix until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the zucchini and cheese mixture, along with the chopped parsley or basil if using, until evenly distributed.
7. Pour the batter into the prepared loaf pan, spreading it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

• Make sure to squeeze out excess moisture from the zucchini to avoid a soggy loaf.
• You can substitute the cheddar with other semi-hard cheeses like Monterey Jack.
• This bread can be frozen for up to 2 months—slice before freezing for easy thawing.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 2g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 45mg